Baked Gluten Free Fish and Chips
Ingredients
The chips
-
2
medium
russet potatoes, cut into thin wedges
-
1
tbsp
avocado oil
-
1
tsp
sea salt
-
1
tsp
pepper
The fish
-
1.5
lbs
cod fillets (or another flaky white fish like haddock, tilapia, or halibut)
-
1
large
egg, whisked (can substitute with ½ cup milk or nut milk for egg-free)
-
½
cup
almond flour
-
¼
cup
cassava flour
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
1
tsp
paprika
-
1
tsp
sea salt
The sauce (optional)
-
½
cup
mayo
-
2
tsp
diced dill pickle
-
½
tsp
mustard
-
½
tsp
dill
-
½
tsp
lemon juice (or substitute with apple cider vinegar)
Instructions
- Preheat the oven to 400°F and prepare two medium sheet pans with parchment paper.
- Cut the potatoes into wedges, drizzle with avocado oil, and season with salt and pepper. Toss to coat and place in the oven to bake for 30 minutes.
- In a shallow dish, whisk the egg or coconut milk. In another shallow bowl, mix almond flour, cassava flour, garlic powder, onion powder, paprika, and salt.
- Pat the fish dry with a paper towel, dip each piece into the egg to coat, then dredge in the flour mixture.
- After the potatoes have baked for 15 minutes, place the sheet pan with the fish in the oven and bake for an additional 15-20 minutes until the fish is fully cooked.
- If making the optional tartar sauce, mix all sauce ingredients in a bowl or jar.
- Once cooked, remove from the oven and serve with the tartar sauce for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
35g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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