This Whole30 Fish and Chips is a delicious paleo version of the classic English dish of fried fish and fries/potatoes. This comes together in less than 30 minutes on one sheet pan!

*Recipe and photos updated 9/2019

I’ve started to incorporate more fish (mainly salmon) into my diet over the past year because of all of the health benefits it provides. Omega 3 fatty acids reduce inflammation in the body and are incredibly important for brain health. Fish is loaded with tons of other important nutrients including protein, vitamin D, calcium & phosphorus. And…it’s delicious! I can’t believe there was a time in my life when I didn’t like salmon, because now I’m pretty sure I could eat it everyday.

This better-for-you version of fried fish and French fries is so delicious! You’ll want to add the homemade Tartar Sauce to everything!

What You Need to Make this Whole30 Fish & Chips

  • 2-3 cod fillets – I like to get these frozen from Butcher Box or Costco!
  • Ghee
  • Egg
  • Almond flour
  • Garlic powder
  • Onion powder
  • 1 lb baby potatoes
  • Dried parsley

For the homemade Tartar sauce:

  • Mayo
  • Hot sauce
  • Pickles – I love Grillo’s! They are Whole30, too.
  • Apple cider vinegar

That’s it!

Looking for other tasty sheet pan meals? Check out my Broccoli Potato & Sausage Sheet Pan Supper, or Sheet Pan Chicken Fajitas!

Ok, let’s get cookin’!

*This post may contain affiliate links. This means if you purchase an item via any of those links, I may receive a small commission. I only recommend products that I actually use and truly love!

Whole30 Fish & Chips

A healthier, paleo & Whole30 version of the classic English dish. 
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Ingredients

Fish

  • 2-3 cod fillets , approximately 1-1.5 lbs, thawed if previously frozen
  • 1 tbsp ghee
  • 1 tsp avocado oil
  • 1 egg
  • 1/2 cup almond flour
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Potatoes

  • 1 lb baby potatoes, halved, any color works!
  • 1 tbsp olive oil or avocado oil
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp dried parsley

Tartar Sauce

  • 1/2 cup compliant mayo, I like Sir Kensington's Avocado Oil Mayo (it's now sugar free!)
  • 1.5 tbsp franks red hot
  • 1 large pickle, diced fine
  • 1 tsp apple cider vinegar

Instructions
 

  • Preheat oven to 425. Toss potatoes with oil and spices. Spread out, cut side down, on a parchment lined baking sheet. Roast for 10 mins.
  • Meanwhile, add the egg to a shallow bowl and beat with a fork. Add almond flour, salt, pepper, and garlic powder to a separate shallow bowl and mix well. Pat your fish dry with a paper towel.
  • Heat the1 tbsp olive or avocado oil + 1 tbsp ghee in a skillet over medium heat. Dip each piece of cod into the egg to coat, then into the almond flour mixture to coat. Place into the pan and cook for 2-3 minutes each side until browned.
  • Take the potatoes out of the oven and reduce the oven temperature to 400. Push the potatoes aside on the pan, making room in the middle for the fish filets. Add the fish to the pan, then bake for an additional 15-20 minutes until the fish flakes when cut and the potatoes are cooked through and crispy.

Tartar Sauce

  • Combine all tartar sauce ingredients and mix well. Can be made 1-2 days ahead of time and will keep well in the fridge for 3-4 days.
  • Top the fish with the tartar sauce. The potatoes are great with the sauce, too! Enjoy!