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

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

What Makes This Recipe Great

For starters, this gluten-free fish and chips recipe 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. No deep frying required! Smother it with my healthy tartar sauce, and enjoy every last bite! The homemade fries are the perfect compliment to the crispy gluten free fish.

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!

Recipe Highlights

  • Gluten free & dairy free
  • Whole30 & keto friendly
  • Easy sheet pan meal
  • Perfect for the whole family
  • Air fryer and oven versions
  • Ready in 30 minutes start to finish
  • Macro-friendly
  • The best fish and chips recipe!

Ingredient Notes

Ingredients for gluten free fish and chips

Cod Fillets: I like to get these frozen from Costco. You can also use mahi mahi for this recipe. Any flaky white fish will work!

Ghee: This is clarified butter. You can also use butter or vegan butter. We also use olive oil for the cooking oil, but avocado oil works, too.

Eggs

Almond flour: For nut free, use a gluten free 1:1 flour.

Garlic powder

Onion powder

Baby potatoes: You can also cut russet potatoes into 1-inch chunks

Parsley: Dried or fresh

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 gluten free fish batter still turns out AMAZING! A gluten-free beer could be used, but for this recipe we omit it completely. Many people add malt vinegar to the finished dish, but beware that malt vinegar is not gluten free. See FAQs below for more details.

Homemade Tartar Sauce

  • Mayo: I like to use Avocado oil mayonnaise!
  • Hot sauce
  • Pickles: love Grillo’s!
  • Apple cider vinegar

How To Make Gluten Free Fish & Chips

cod fillets dipped in egg and almond flour

Sheet Pan Oven Method

  1. Preheat the oven to 425. Toss potatoes with oil and spices. Spread out the potatoes, cut side down, on a parchment paper-lined large roasting tray or baking sheet. Roast for 10 mins.
  2. Add the egg to a shallow bowl and beat with a fork. Add the dry ingredients: almond flour, sea salt, black pepper, and garlic powder to a separate shallow large bowl and mix well. Pat your fish dry with paper towels.
  3. Heat the 1 tbsp olive oil or avocado oil + 1 tbsp ghee in a large frying pan over medium heat. Dip each piece of cod into the egg to coat, then into the almond flour Place each piece of fish into the pan with the hot oil and cook for 2-3 minutes on each side until browned and golden perfection.
  4. 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 fillets. Add the freshly fried fish to the pan in a single layer, then bake for an additional 15-20 minutes until the fish flakes when cut and the potatoes are cooked through and crispy.
fried cod fillets in a cast iron pan
Sheet Pan gluten free fish and chips

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!)

Ingredients for paleo tartar sauce

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!

Mary’s Tips & Tricks

Flour Alternative for Batter: If you prefer, you may substitute gluten-free all purpose 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.

Gluten Free Fish Sticks: To turn these fish fillets into fish sticks, simply cut them into stick shapes before dipping into the egg and flour mixtures. Then you will have homemade gluten free fish sticks!

Recipe FAQ’s

Is fish and chips healthy?

Usually fish and chips is battered with flour and fried in canola oil, which can make it a not-so-healthy option. However, my sheet pan gluten free fish and chips is a very balanced dinner option that is packed with protein. Baking the fish instead of deep frying it helps to cut back on fat and calories.

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!

Can Celiacs eat battered fish?

Unless it is a gluten free batter, unfortunately Celiacs cannot eat regular battered fish. Celiacs have to eat food that does not have wheat, barley, or rye.

two bowls of gluten free fish and chips

More Gluten Free Seafood Recipes

Pan-Seared Chilean Sea Bass with Lemon Caper Butter

Sheet Pan Cajun Cod with Broccoli

Salmon Quinoa Bowls

Sheet Pan Shrimp and Sausage

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This easy, gluten free fish and chips recipe is a healthy & delicious Whole30 version of the classic English dish, complete with homemade tartar sauce!
4.94 from 58 votes
Leave a Review »

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
 

Baked Fish & Chips

  • 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.

Air Fryer Fish & Chips

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

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!

Notes

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.

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

Published 1/6/22 and updated with new copy on October 29, 2023.