Air Fryer Fish and Chips (Low FODMAP, Gluten-Free)

Step 1

If using them, prepare homemade ketchup and homemade tartar sauce. Set the saucepan of ketchup somewhere to cool and cover and refrigerate tartar sauce until ready to serve.

Step 2

Add chopped potatoes to a large bowl. Add garlic-infused olive oil and toss with your hands to coat. Add salt and pepper and toss again to coat. Spray the air fryer basket with avocado oil cooking spray. Add the potatoes to the basket and evenly distribute. Add the air fryer lid to the Instant Pot Duo Crisp (or put your air fryer basket in your comparable air fryer). Press the "Air Fry" button, set temperature to 400°F, set the timer for 7 minutes, and press the "Start" button (this procedure will differ for other air fryer models - consult your manual). Cook for 21 minutes at 400°F or until the chips are tender and golden brown, tossing the basket every 7 minutes.* Once cooked, pour the chips from the air fryer basket onto a baking sheet and keep them in a place to keep warm, such as an oven set to 200°F.

Step 3

Meanwhile, while the chips are cooking, dry the haddock fillets as best you can with paper towels and place on a cutting board. Using a sharp knife, carefully slice the fillets in half lengthwise to make 6 smaller fillets (which I refer to as “mini-fillets.)”

Step 4

Place 3 medium-sized bowls and a large piece of parchment paper on the countertop. The bowls are your “dredging stations.” To Dredging Station #1, add tapioca flour, ¼ tsp of sea salt and ¼ tsp pepper, and whisk to combine.  To Dredging Station #2, add 1 large egg and oil, and whisk until egg is beaten and the oil is thoroughly mixed in egg. To Dredging Station #3, add quinoa flour, ½ tsp paprika, ½ tsp sea salt and ¼ tsp ground black pepper, and whisk to combine.

Step 5

Using your hands, dredge your mini-fillets, one at a time, first in dredging station #1 with the tapioca flour, then in dredging station #2 with the egg, and finally in dredging station #3 with quinoa flour, gently shaking off the excess flour and egg after each dredge. Place the breaded mini-fillets on the parchment paper as close to the center as possible, leaving some extra space on the sides of the fish. If you have any leftover quinoa flour mixture from dredging station #3, sprinkle it on top of the breaded fillets to cover up any breading holes your fingers may have created while dredging.

Step 6

Follow these instructions very carefully: Spray air fryer basket again with avocado oil cooking spray. Right before you add them to the air fryer, spray the top side of the fillets with cooking spray while they’re still on the parchment paper (this can get messy but is necessary). Add the fish to the air fryer basket, sprayed side down, alternating the wide end up so that they all fit in the air fryer basket with some room in between. After they’re all in the basket, spray the tops (the unsprayed side) with more cooking spray. Cook for 6 minutes at 400°F, flipping them with a large spatula halfway through.

Step 7

Using a large spatula (not tongs as the fillets might fall apart), remove cooked fish from air fryer to a serving platter. Using an instant read thermometer, check the temperature of the thickest mini-fillet. Fish must reach an internal temperature of 145°F to be safely consumed. Using oven mitts, retrieve the chips from the oven and add to the serving platter. Serve with low FODMAP Homemade Tartar Sauce and low FODMAP Homemade Ketchup.