Olive Oil: I used olive oil for tossing the potatoes, but you can also use another type of vegetable oil (such as sunflower oil, canola oil, avocado oil etc).

Potatoes: I used Yukon gold potatoes, but Russet potatoes will work too.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) which will result in a denser coating. If you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Spices: I used ground paprika and ground coriander to season the fish. Alternatively, you may also use other condiments that you prefer (such as garlic powder, onion powder or ground black pepper).

Fish: Traditionally, cod fish tends to be the fish of choice for making fish and chips, but you can also use haddock fish or other types of flavorful white fish.

Egg: The egg is essential in binding the ingredients together, so make sure you add it in. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you may use acquafaba or an egg-replacer instead.

Gluten-Free Panko Crumbs: I like coating the fish with gluten-free panko bread crumbs for a super crispy effect. You can simply coat them in another layer of gluten-free all-purpose flour if you prefer. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular panko bread crumbs instead.

Storing: To store, place any leftover fish and chips in an airtight container and store in the refrigerator for up to 4 days. Reheat in the air fryer or oven at 350F for a few minutes to heat up the fish and chips again until they are crispy before serving.