This easy, gluten free Fish and Chips recipe is a healthy & delicious Whole30 version of the classic English dish, complete with homemade tartar sauce!

*Originally published June 4, 2018 and updated with new copy and photos 1/6/22.

Gluten Free Fish and Chips with potatoes, tartar sauce, and lemon and pickles in a bowl

What Makes This Recipe Great?

For starters, it’s a healthy twist on a much-loved classic, which is pretty intimidating! However, this battered fish and roasted potatoes (chips) is such an amazing dupe that you will satisfy all of your British fish & chips cravings, with a fraction of the carbs and calories. Smother it with my healthy tartar sauce, and enjoy every last bite!

This better-for-you version of fried fish and french fries is so delicious! It’s made with fresh cod fillets, roasted potatoes, and a homemade tartar sauce you’ll want to add to everything!

How to Make This Recipe

This recipe is dairy free, gluten free, Whole30, keto, and healthy! It will fit so many different dietary restrictions and lifestyles, which makes it a popular dish for the whole family. This fish and chips recipe can be made in the air fryer or the oven, and is ready in just 30 minutes from start to finish! So many reasons to love gluten free fish and chips!

Ingredients for gluten free fish and chips

Ingredient Notes

  • 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

Note: Many recipes call for beer for the fish batter, but in order to keep this recipe gluten-free and Whole30, it is omitted. The batter still turns out AMAZING! See FAQs below for more details.

Homemade Tartar Sauce

  • Mayo: I like to use Avocado oil mayonnaise!
  • Hot sauce
  • Pickles – I love Grillo’s! They are Whole30, too.
  • Apple cider vinegar

Ingredients for paleo tartar sauce

Step by Step

Sheet Pan Oven Method

  1. 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.
  2. 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 batter mixture to coat. Place battered fish into the pan and cook for 2-3 minutes on each side until browned.
  3. Add the fish to the sheet pan with the potatoes (instructions below), then bake for an additional 15-20 minutes until the fish flakes when cut and the potatoes are cooked through, golden brown, and crispy.

cod fillets dipped in egg and almond flour

fried cod fillets in a cast iron pan

Air Fryer Fish and Chips

  1. Dip in egg and batter.
  2. Spray the basket with oil and place your battered fish filets.
  3. Cook at 400 for 10-13 mins or until the battered fish is golden brown and reaches 145 degrees.

(see the printable recipe card below for more detailed instructions!)

Sides & Sauces for Gluten Free Fish and Chips

Homemade Tartar Sauce

My homemade tartar sauce recipe is keto-friendly, healthy, and the perfect sauce for so many fish recipes!

  1. 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.
  2. Top the fish with the tartar sauce. The potatoes are great with the sauce, too! Enjoy!

Whole30 Compliant “Chips”

  1. Preheat the oven to 425. Toss potatoes with oil and spices. Spread out the potatoes, cut side down, on a parchment-lined baking sheet. Roast for 10 mins.
  2. 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.

Sheet Pan gluten free fish and chips

Mary’s Tips & Tricks

Flour Alternative for Batter: If you prefer, you may substitute gluten-free flour for the almond flour in this recipe. Keep in mind that gluten-free flour is not Whole30 compliant. This flour will also raise the carb count, so it will no longer be keto fish & chips, but it will still be gluten-free and dairy-free.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pan fry over medium heat or bake in the oven at 350F for 15-20 minutes. You can also pop it in the microwave for a 2 minutes.

FAQs

Can I make this gluten free fish and chips recipe with gluten-free beer batter? Unfortunately, not for this recipe. There are very few beers out there that are celiac safe, and beer is not compliant with Whole30. The almond flour batter I use for this fish and chips recipe is crispy and delicious, and you really won’t miss the beer batter!

Is this gluten free fish and chips recipe keto? The battered fish and tartar sauce are keto-friendly! Simply omit the potatoes in this recipe to keep the carb count low. If you’re looking for a yummy side to replace the “chips” try my keto green bean casserole!

Is fish & chips healthy? Oftentimes, it’s the batter and french fries that get fish & chips in trouble health-wise. This recipe, however, omits the fries and replaces them with roasted potatoes, which is a much healthier swap. It also uses healthier oils like olive or avocado, whereas regular fish and chips is often fried in canola oil. Likewise, the almond flour used in this recipe lowers the carb count and makes the fried fish batter so much healthier than the traditional recipe!

Can I freeze gluten free fish and chips? I don’t recommend freezing this recipe, as fish that is battered does not reheat very well. If you have leftover fish, you can definitely freeze that and thaw it overnight in the refrigerator before you batter and fry it for this recipe!

two bowls of gluten free fish and chips

More Easy Recipes

Pan-Seared Chilean Sea Bass with Lemon Caper Butter

Broccoli Potato & Sausage Sheet Pan Supper

Sheet Pan Chicken Fajitas!

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gluten free fish and chips longpin

If you make this Gluten Free Fish & Chips recipe and love it, the best way to say thanks is to leave a 5-star rating and review below. Don’t forget to share your creations on Instagram – I love seeing what you make!

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Recipe by Mary’s Whole Life

Photos by Casey from The Mindful Hapa

Gluten free fish and chips with pickles and tartar sauce
Print Recipe Pin Recipe

Gluten Free Fish and Chips

Yield: 4 people
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This easy, gluten free fish and chips recipe is a healthy & delicious Whole30 version of the classic English dish, complete with homemade tartar sauce!
4.93 from 52 votes
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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
  • ½ cup almond flour
  • ½ tsp sea salt
  • ¼ 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
  • ½ tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp dried parsley

Tartar Sauce

  • ½ 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 the olive oil, salt, garlic powder, and parsley. 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, onion powder, and garlic powder to a separate shallow bowl and mix well. Pat your fish dry with a paper towel.
  • Heat the 1 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!

Nutrition

Calories: 518kcal, Carbohydrates: 25g, Protein: 30g, Fat: 28g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 1162mg, Potassium: 553mg, Fiber: 5g, Sugar: 2g, Vitamin A: 134IU, Vitamin C: 30mg, Calcium: 177mg, Iron: 2mg
Course: Dinner
Cuisine: British
Calories: 518
Author: Mary Smith