Gluten Free Fish and 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!

Course Dinner

Cuisine British

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 518kcal

Author Mary Smith

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