How to Bake Gluten Free Fish and Chips
We love sheet pan meals, and this one is easy! Here are the simple steps.
- Preheat oven and cut potatoes in to wedges.
- Toss wedges in oil, salt and pepper on the pan and spread out.
- Bake for 15 minutes.
- Whisk eggs or coconut milk in a shallow dish. And add flour and seasonings to another shallow dish.
- Pat fish dry and coat in egg or milk and dredge through the flour mixture.
- Add fish to the oven after 15 minutes and continue baking everything for another 15 minutes or so.
- Make optional sauce if you want to use it for dipping.
- Serve it up once done!
You’ll also love our pan seared cod with garlicky brussels and our paleo fish taco bowls – both are also gluten free.
Craving more seafood?
Check out all of our easy gluten free seafood recipes for more!
Extra recipe tips from testing
- You can use one large sheet pan – If you have a large enough sheet pan to fit everything, just remove the potatoes after 15 minutes of cooking and add the fish onto the same sheet pan. Return everything to the oven to finish cooking.
- For a crispier crust, use eggs – The egg coating comes out a little crispier than using coconut milk, so use eggs if you want a crispier “crust” on the fish.
- Cut the potato wedges thin – Don’t cut the potato wedges too thick, they will take longer to cook. Each potato should make about 12-16 wedges so if you have less than that slice them again.
Sauces to go with Fish and Chips
We included a recipe for homemade tartar sauce in the recipe card that goes great with fish and chips for a classic flavor.
If you’re looking for a little different flavor or want to try something new, we recommend our 5-Minute Homemade Chipotle Aioli or our Homemade Big Mac Sauce (Copycat Recipe).
What our readers are saying
Great recipe! Thank you! Made it tonight and turned out perfect!
Robyn
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Baked (Crispy!) Gluten Free Fish and Chips
Ingredients
For the chips:
- 2 medium russet potatoes, cut into thin wedges
- 1 tbsp avocado oil
- 1 tsp sea salt
- 1 tsp pepper
For the fish:
- 1.5 lbs cod fillets (about 4 small fillets), (or sub other flaky white fish like haddock, tilapia or halibut)
- 1 egg, whisked, (can sub 1/2 cup milk or nut milk for egg-free)
- 1/2 cup almond flour
- 1/4 cup cassava flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
For the sauce (optional):
- 1/2 cup mayo
- 2 tsp diced dill pickle
- 1/2 tsp mustard
- 1/2 tsp dill
- 1/2 tsp lemon juice, (or sub apple cider vinegar)
Instructions
- Preheat oven to 400° Fahrenheit and two medium sheet pans with parchment paper.
- Cut potatoes into wedges and lay them out on one of the sheet pans. Drizzle with avocado oil and season with salt and pepper. Toss to coat and place in the oven to bake for 30 minutes.
- Meanwhile, add and whisk the egg or coconut milk to a shallow dish. In separate shallow bowl and add almond flour, cassava flour, garlic powder, onion powder, paprika and salt and mix well.
- Pat fish dry with a paper towel. Dip piece of fish into the egg to coat and then dip it into the flour mixture to evenly coat on both sides. Place the coated fish on the sheet pan.
- After the potatoes have baked for 15 minutes, place the other sheet pan with the fish in the oven to bake for an additional 15-20 minutes, or until the fish is fully cooked and opaque throughout.
- If making the optional tartar sauce, add all of the sauce ingredients to a bowl or jar and mix well.
- Once the fish and potatoes are cooked, remove from the oven and serve with a side of tartar sauce for dipping.
Do you have a calorie count on these items. Made them and they were delicious!!
Hi there – you can drop the URL here to get nutrition information – https://samsungfood.com/recipe-nutrition-calculator/
I don’t have any Cassava flour. Could I substitute with GF flour or coconut flour?
The GF flour would be the best substitute.
Great recipe! Thank you! Made it tonight and turned out perfect!
Happy to hear that Robyn, thanks for coming back to leave a rating and review!