Fish & Chips - GF, DF, and clean ingredients
Fish Sticks & Yukon Fries with Homemade Tartar Sauce 🐟🍟
For the Fish Sticks:
• 1 lb cod fillets (or white fish of choice), cut into strips
• 2 whole eggs
• 1 cup almond flour
• 2 tbsp coconut flour (16g)
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
Instructions:
1. In one bowl, whisk the eggs.
2. In another bowl, mix almond flour, coconut flour, and all seasonings.
3. Dip each piece of fish into the egg, then coat in the flour mixture.
4. Place coated fish sticks into the air fryer basket.
5. Air fry at 390°F for 6–8 minutes, until internal temp reaches 145°F.
Note: This batter isn’t super crispy like traditional fish and chips—but it’s still really good!
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My Yukon Fries 🍟 aka “Chips”
Ingredients:
• 3 yellow gold potatoes
• Oil of choice
Seasoning:
• ½ tsp each: salt, pepper, paprika, garlic powder
• Onion salt seasoning (Trader Joe’s)
Instructions:
1. Wash and peel potatoes.
2. Slice into fry shapes.
3. Soak in ice-cold water and refrigerate for 30 minutes.
4. Bring a large pot of water to a boil; add 1 tsp salt and pepper.
5. Drain fries and boil for 2 minutes.
6. Strain immediately and pat completely dry.
7. Toss with oil and seasoning.
8. Air fry at 390°F for 12 minutes, shaking halfway.
9. Add 4–5 more minutes if needed for crispiness.
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Homemade Mayo:
• 1 egg (farm fresh or pasteurized, room temp)
• Juice from ½ lemon
• 1 tsp Dijon mustard
• 1 cup avocado oil (or olive oil)
• Salt & pepper (to taste)
Add everything to a jar. Place immersion blender over the yolk at the bottom and blend without moving. Once it starts to thicken, slowly move the blender up and down until fully combined.
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Tartar Sauce:
• ½ cup mayo
• 3 tbsp finely chopped dill pickles
• 2 tsp fresh dill (or ¾ tsp dried)
• 1 tbsp lemon juice (more to taste)
• ¼ tsp garlic powder
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Serve with fresh cucumber on the side for a crisp, refreshing veggie 🥒✨
If you’re looking for a wholesome twist on traditional fish and chips, this gluten-free and dairy-free recipe is a game-changer. Using almond flour and coconut flour to coat the cod allows for a light, paleo-friendly crust that still holds great flavor without the typical heavy batter. I’ve found that the air fryer really brings out the best texture, making the fish sticks tender inside with just a slight crisp on the outside, perfect for those who want a healthier alternative without compromising on taste. One tip for extra crispiness with the Yukon gold fries is soaking the cut potatoes in ice-cold water for about 30 minutes. This step helps remove excess starch and prevents sogginess during air frying. Parboiling the fries briefly before air frying ensures they cook thoroughly while maintaining a nice crunch. I personally love adding a dash of smoked paprika along with garlic and onion powder to elevate the seasoning palate. Making homemade mayo and tartar sauce adds a fresh, personalized flavor to your meal that store-bought versions often lack. Using an immersion blender makes it easy to emulsify the mayo perfectly every time. Adding finely chopped dill pickles and fresh dill to the tartar sauce adds a delightful tang and herbaceous note that complements the fish beautifully. Serving the dish with fresh cucumber slices provides a light, refreshing contrast, balancing the savory and crispy elements of the meal. This recipe is also easily adaptable for different kinds of white fish and oils depending on dietary preferences. Overall, this recipe is ideal for anyone seeking a clean, allergen-sensitive alternative to fish and chips. It's simple enough for busy weeknights but flavorful enough to impress guests. Give it a try and enjoy a delicious, guilt-free comfort food classic in your own kitchen!
