this Paleo Fish and Chips Recipes are relaxed takes on classic meals. The fish was cooked in a simple batter and was crispy on the outside but soft and flaky in the center. We paired it with golden baked chips and homemade tartar sauce for a complete meal!
This recipe is ready in under an hour, perfect for a weekend get-together or a fun weeknight dinner!
The Best Paleo Fish and Chips Recipes
I love finding ways to update classic recipes that have traditionally contained gluten, with gluten-free ingredients that are better for you, without sacrificing any flavor or texture. you can never go wrong Crispy Sesame Chicken Strips, Air Fryer Chicken Tendersor Ancient gas fried fish sticks!
However, when the weather starts to warm up, I always find myself craving a basket of fish and chips. Traditional versions use flour-rich, gluten-containing bread crumbs. However, thanks to a few simple swaps, this homemade version is completely gluten-free and Paleo-friendly!
Just what you'd expect from a summer favorite, soft and flaky in the center but crispy and golden on the outside. Served with baked chips and homemade tartar sauce, it's always a hit.
Even better, it's ready to eat in under an hour and comes with a short list of ingredients, most of which you probably already have on hand. It's sure to quickly become a family favorite!
Best fish for homemade fish and chips
Most fish and chips recipes use cod. However, any white fish such as haddock, cod or tilapia will do. For best results, look for fillets that are thick and roughly the same size.
Required raw materials
*Scroll down to the recipe card for the full recipe and ingredient list!
potato chips
- potato: Large russet potatoes are best for this recipe. Peel off the skin and cut into 1/2-inch strips to create chips.
- Oil: I like avocado oil for high-heat cooking, but olive oil will work too.
- Salt and pepper: Adjust to taste.
fish
- White fish fillets: I like to use flaked cod. If possible, I recommend buying your fish from the butcher counter. This makes it easy to ensure you get thick, even fillets!
- Salt and pepper: Enhances the flavor of the batter.
- Cassava starch: This forms the base of the batter without flour while creating a crispy exterior.
- Egg: They act as an adhesive, holding the batter to the fish. We haven't tested this recipe with egg substitutes and can't guarantee your results if you do.
- baking soda: This helps the batter expand and become fluffy while baking.
- White vinegar: The acidity reacts with the baking soda, helping the batter to rise as it bakes.
- Avocado oil: This is best for frying as it can handle high temperatures well without affecting the flavor of the fish.
tartar sauce
- Avocado Oil Mayonnaise: This forms the base of the sauce. I prefer using avocado oil mayonnaise to add healthier fats, but any mayonnaise will work.
- With relish: Feel free to substitute chopped Dill Pickles If you don't have taste on hand.
- Fresh herbs: I like to use dill and chives, but you can try using whatever herbs you like best or have on hand.
- lemon juice: Freshly squeezed is the best! The acidity helps cut through some of the heaviness of the fat, creating a vibrant, spicy flavor.
- Fine sea salt: A little goes a long way to enhance the flavor of the other ingredients.
How to Make Paleo Fish and Chips
Baking “French Chips”
- Prepare: Preheat the oven and line a baking sheet with baking paper.
- season: Place cut “fries” or fries on a baking sheet and add oil, salt and pepper. No need to soak them first!
- bake: Arrange the potatoes evenly on the baking sheet, leaving space between each piece. Bake until crispy on the outside and soft in the middle, turning over halfway through.
Add extra crunch
If you wish, you can leave the skin on the potatoes for some extra fiber and crunch.
Prepare fish
- part: Cut the fillets into four equal-sized fillets. Pat fish dry with paper towels and season with salt and pepper.
- hot: Add oil to a heavy-bottomed high pot and heat over medium heat.
- Prepare the batter: Place batter ingredients in a bowl and mix until smooth.
- Batter: Dip fish into batter and coat both sides with batter. Then, dip it in oil.
- repeat: Continue this process until the fish is pureed and cooked, adding as many files as possible to the pan.
- chef: Fry the fish until the skin is golden brown, turning over after 2-3 minutes. Place the fried fish on a paper towel-lined plate and repeat cooking all the fillets.
- Make tartar sauce: Stir tartar sauce ingredients in a small bowl.
- Serve: Add fish and chips, add tartar sauce and malt vinegar (if desired) and serve hot!
Tips and Notes
- Allow enough time for the oven to preheat Before baking the fries. We want it to be nice and hot!
- Avoid overcrowding the pot. We find it best to leave space between each wafer. This allows air to circulate around them, making them crispy on all sides. Typically, two large russet potatoes will fit on a standard pan. If you exceed this amount, it will be difficult for you to get the fries crispy.
- Want extra crispy friesflip and spray with avocado oil.
- Use a smaller pot to reduce the amount of oil required. You only need about 2-2 ½ inches of oil.
- Hot oil is essential for frying! Before adding fish, make sure the temperature reaches 350 to 370 degrees Fahrenheit.
- Don’t forget to use a meat thermometer! I use one Thermapone Make sure my fish reaches an internal temperature of 145 degrees Fahrenheit.
- Check oil temperature between frying steak. The temperature should be maintained at 350 degrees Fahrenheit for a crispy coating.
Food recommendations
This Paleo fish and chips recipe is perfect as a filling on its own, or as a side dish with onion rings in addition to fries! However, if you want to further increase the volume or add extra nutrients, feel free to add another side or two. Some of my favorite options include:
Frequently Asked Questions
The most common reason for batter coming off is that the oil isn't hot enough. If the temperature is below 350 degrees Fahrenheit, the fish will absorb some oil while frying. This will cause it to become soggy and lose some of the batter.
This recipe is best served right away while hot and crispy. However, if you have leftovers, you can transfer them to an airtight container and store them in the refrigerator for 3-4 days.
Yes! Once cooled, you can transfer the remaining fish to an airtight container and freeze for up to 2 months. Potato chips will stay fresh in the refrigerator for up to 6 months.
Thaw in the refrigerator overnight, then reheat in the oven or air fryer at 380 degrees F when ready to serve!
More Easy Seafood Recipes
For “chips”:
- 2 large russet potatoes Peel and cut into 1/2-inch strips
- 2 teaspoon Oil We love avocado cooked at high heat
- 1 teaspoon thin sea Salt
- 1/2 teaspoon Black pepper
For the fish fry:
- 1-1/2 pound. white flesh fish For example cod
- 2 teaspoon fine sea salt divided into
- 1/2 teaspoon black pepper powder
- 3/4 cup Cassava starch
- 1/2 teaspoon baking soda
- 2 Egg
- 1 teaspoon white vinegar
- 3 cup avocado oil Add more if needed for frying
Homemade Tartar Sauce:
- 1/3 cup Avocado Oil Mayonnaise
- 1 spoon dill pickles to taste or chopped
- 1 spoon fresh herbs We love dill and chives
- 2 teaspoon lemon juice
- 1/4 teaspoon fine sea salt
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If desired, preheat oven to 400°F and line a baking sheet with parchment paper.
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Place the cut “fries” on a baking sheet and add oil, salt and pepper. Space the “pieces” so they don't touch and there's space between them to crisp them up.
2 large russet potatoes, 2 teaspoons oil, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
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Bake for 20 minutes. Remove from the oven after 20 minutes, flip the chips to crisp on the other side and bake for a further 20 minutes, or until crispy on the outside and tender on the inside. (see notes)
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Meanwhile start preparing the fish: cut into quarters evenly. Decide how to portion based on how the fish is cut. Pat dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper.
1-1/2 lbs. white flesh fish, 2 teaspoons fine sea salt, 1/2 teaspoon black pepper
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Heat oil in a heavy-bottomed high pot over medium heat. We used a smaller pan which required less oil to submerge the fish. You want the oil to come into the pan about 2-1/2 inches.
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Make fish batter by whisking tapioca flour, baking soda, 1 teaspoon salt, eggs, and white vinegar.
3/4 cup tapioca starch, 1/2 teaspoon baking soda, 2 eggs, 1 teaspoon white vinegar
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When the oil reaches a temperature of 350° to 370° (we use a Thermapen!), dip a piece of fish into the batter. Working quickly, remove the batter and place in the oil. If there is room, keep adding more fish. We were able to fry two pieces at a time. Turn the fish over after 2-3 minutes. Monitor the frying temperature to make sure it doesn't drop below 350° for an extended period of time and adjust the heat as needed. Fry the fish until it is at least 145° and golden on the outside, 5-7 minutes, depending on the thickness of the fish.
3 cups avocado oil
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Between frying batches of fish, make sure the oil temperature returns to 350°. Continue frying until all the fish is cooked. Place fried fish on paper towels and drain off excess oil. Season with salt if desired.
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Make the tartar sauce by combining all ingredients in a small bowl.
1/3 cup avocado oil mayonnaise, 1 tablespoon relish or chopped dill pickles, 1 tablespoon fresh herbs, 2 teaspoons lemon juice, 1/4 teaspoon fine sea salt
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Serve fish and chips immediately with tartar sauce.
Serve with cold cabbage and kimchi!
How to store:
- shop Store leftovers in an airtight container in the refrigerator for 3-4 days.
- freeze Leftover fish can be kept for up to two months.
- freeze Remaining chips can be kept for up to 3 months.
- thaw Leave in the refrigerator overnight.
- reheat When you're ready to eat, pop it in the oven or air fryer at 380 degrees Fahrenheit!
Serve: 1ServeCalories: Chapter 785kilocaloriescarbohydrate: twenty oneGprotein: 13Gfat: 73GSaturated fat: 9GPolyunsaturated fats: number 17GMonounsaturated fats: 44GTrans fat: 0.1Gcholesterol: 114milligramssodium: 2248milligramsPotassium: 293milligramsfiber: 0.2Gsugar: 0.3GVitamin A: Chapter 247IUVitamin C: 3milligramscalcium: 28milligramsiron: 1milligrams
