Air Fryer Fish & Chips (Low FODMAP)



Prep time:

Cook Time:

Total Time:


20 minutes

30 minutes

50 minutes

What you'll need

  • 450 g large russet potatoes, cut lengthwise into ¼ inch sticks
  • 2 tablespoons garlic-infused olive oil, divided
  • Fine sea salt
  • Freshly ground pepper
  • 4 cod fillets
  • 3 tablespoons tapioca flour
  • 1 large egg
  • 3 tablespoons quinoa flour
  • ½ teaspoon paprika
  • Cooking spray
  • Tartar Sauce
Tartar Sauce
  • 240 ml mayonnaise
  • 1 tablespoon drained capers
  • 1 tablespoon garlic-infused olive oil
  • 1 teaspoon fresh dill , minced
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste



  • Place potatoes in a large bowl. Add 1 tablespoon garlic infused olive oil and toss with your hands to coat. Add 1 teaspoon salt and ½ teaspoon pepper and toss again to coat.
  • Spray the air fryer basket with cooking spray. Add the potatoes to the basket and evenly distribute in an even layer. Air fry at 190°c for 20 minutes, or until crisp, tossing twice during cooking. Place it on a baking tray and put into a 90°c oven to keep warm.
  • Dry fish fillets with paper towels.
  • 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 teaspoon of sea salt and ¼ teaspoon pepper, and whisk to combine.  To Dredging Station #2, add 1 large egg and 1 tablespoon garlic-infused olive oil, and whisk until egg is beaten and the oil is thoroughly mixed in egg. To Dredging Station #3, add quinoa flour, ½ teaspoon paprika, ½ teaspoon sea salt and ¼ teaspoon ground black pepper, and whisk to combine.
  • Dredge your fish 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 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 left over 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.
  • Spray air fryer basket again with 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, spray side down. After they’re all in the basket, spray the tops (the unsprayed side) with more cooking spray. Cook for 6 – 8 minutes at 200°c or until crispy and Cooked through, flipping them with a large spatula halfway through.
  • Make the Tartar Sauce: In a small bowl, whisk together all ingredients and season to taste with salt and pepper.








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