Oven baked gluten free fish and chips breaded in almond and cassava flours with simple seasonings. Crispy on the outside and perfectly cooked on the inside. Cook with "chips" made of thin cut cut potato wedges and dip in the homemade tartar sauce!
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.