Try rice‑paper fish and chips

Rice-paper fish and chips is a viral air-fryer riff on the British classic, using softened rice wrappers instead of flour batter around cod. (tasteofhome.com) Taste of Home published its test of the method on January 20, 2026, calling it a social-media trend and using 4 cod fillets, 2 eggs, water and 4 rice-paper sheets. (tasteofhome.com) In that version, the wrapper is dipped in a seasoned egg wash, wrapped around the fish like an egg roll, sprayed with oil and air-fried at 400 degrees Fahrenheit for 12 minutes, then 3 minutes more after flipping. (tasteofhome.com) The swap changes the texture more than the structure. Traditional fish and chips uses a thick fried batter; rice paper turns thin, blistered and crisp once heat dries it out. (foodnetwork.com) (tasteofhome.com) It also cuts out the flour-and-beer coating that usually defines pub-style fish and chips. Taste of Home described the rice-paper version as less messy and gluten-free. (foodnetwork.com) (tasteofhome.com) The method is spreading beyond one outlet. Russell Hobbs Australia now lists a “Fakeaway Rice Paper Fish & Chips” recipe that skips soaking, brushes egg wash onto dry rice paper and air-fries fish parcels for 15 minutes at 200 degrees Celsius. (au.russellhobbs.com) Creators on YouTube have also posted their own versions in recent months, including a January 31, 2026 video titled “3-Ingredient Rice Paper Fish & Chips Feels Like A Crime,” which logged more than 16,000 views in the search snapshot. (youtube.com) The fish recipe is riding on a bigger rice-paper craze. TikTok’s #ricepaperchips tag had 25.9 million views in the indexed result, and Food Network has run adjacent recipes built around the same crisped-wrapper effect. (tiktok.com) (foodnetwork.com) For home cooks, the pitch is simple: keep the fish and fries, swap the batter, and get a thinner crunch that fits an air fryer. (tasteofhome.com)