Gluten Free Fish & Chips

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.

I’ve started to incorporate more fish 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 fish because now I’m pretty sure I could eat it every day.

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!

What Makes this Fish & Chips Recipe so 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 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 healthy fish and chips!

How to Make Gluten-Free Fish and Chips

Ingredients

• 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 FAQ below for more details.

For the 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

That’s it!

Instructions

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.

Air Fryer Fish and Chips

1. Dip in egg and batter.
2. Spray 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!)

Healthy, Whole30 Sides & Sauces for Fish & 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 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.

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 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 fish & 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 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!

More Easy Recipes

Broccoli Potato & Sausage Sheet Pan Supper

Sheet Pan Chicken Fajitas!

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Recipe by Mary’s Whole Life

Photos by Casey from The Mindful Hapa