This Paleo Fish and Chips recipe is a healthier take on a classic dish, featuring crispy, golden-battered fish and perfectly baked fries. Made with gluten-free and dairy-free ingredients, this version is just as satisfying as the original while keeping it light and clean. Serve it with homemade tartar sauce for the perfect seafood meal!

Full Recipe:

Ingredients

For the “Chips”

2 large russet potatoes, peeled and cut into ½-inch strips
2 tsp avocado oil
1 tsp fine sea salt
½ tsp black pepper

For the Fried Fish

1½ lbs white fish fillets (cod, haddock, or pollock)
2 tsp fine sea salt, divided
½ tsp ground black pepper
¾ cup tapioca starch
½ tsp baking soda
2 eggs
1 tsp white vinegar
3 cups avocado oil (for frying)

For the Homemade Tartar Sauce

⅓ cup avocado oil mayo
1 tbsp relish (or chopped dill pickle)
1 tbsp fresh herbs (dill and chives recommended)
2 tsp lemon juice
¼ tsp fine sea salt

Directions

Bake the “Chips”

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the potato strips on the baking sheet and toss with oil, salt, and pepper.
Arrange in a single layer, ensuring they do not touch.
Bake for 20 minutes, then flip and bake for another 20 minutes until crispy.

Prepare the Fish

Cut the fish into four equal portions. Pat dry with paper towels and season with salt and pepper.
Heat avocado oil in a tall pot over medium heat to 350°F (175°C).
In a bowl, whisk together tapioca starch, baking soda, eggs, vinegar, and 1 tsp salt until smooth.
Dip each fish fillet in the batter, ensuring even coating.
Fry fish in batches, flipping after 2-3 minutes, until golden brown and cooked through (145°F internal temp).
Place cooked fish on a paper towel-lined plate to drain excess oil.

Make the Tartar Sauce

In a small bowl, mix together mayo, relish, herbs, lemon juice, and salt.
Stir until smooth and refrigerate until ready to serve.

Nutrients (Per Serving)

Calories: 785 kcal
Carbohydrates: 21g
Protein: 13g
Fat: 73g
Sodium: 2248mg
Cholesterol: 114mg

Why You’ll Love This Recipe

Fish and chips is a beloved comfort food, known for its crispy battered fish and golden fries. However, traditional versions are often deep-fried in processed oils and use wheat-based batter, making them less suitable for gluten-free, dairy-free, or paleo-friendly diets. This Paleo Fish and Chips recipe offers a healthier alternative without sacrificing taste or texture.

With crispy, golden-battered fish and perfectly seasoned oven-baked fries, this dish delivers the same satisfying crunch as the classic. Using whole, unprocessed ingredients, this version is clean, nutrient-dense, and full of flavor. Whether you follow a paleo lifestyle or just want a better-for-you fish and chips recipe, this dish is an excellent choice.

What Makes This Recipe Special?

Gluten-Free & Grain-Free: Instead of traditional wheat flour, this recipe uses tapioca starch, making it completely gluten-free and paleo-approved.
Crispy & Golden Texture: The light batter crisps up beautifully, giving you that satisfying crunch without the need for conventional frying batter.
Oven-Baked Fries: Instead of deep-frying, the “chips” (fries) are baked, reducing oil content while still achieving a crispy, golden-brown texture.
Healthy Fats: Uses avocado oil, which is high in monounsaturated fats and has a high smoke point, making it ideal for frying.
Homemade Tartar Sauce: A creamy, tangy tartar sauce made with avocado oil mayo and fresh herbs takes this dish to the next level.

Tips for Making the Best Paleo Fish and Chips

To achieve the crispiest fish and perfectly cooked chips, follow these key tips:

Use the Right Fish: White fish like cod, haddock, or pollock work best for this recipe because they are mild in flavor and firm enough to hold the batter well.
Pat the Fish Dry: Before seasoning and coating the fish, pat it completely dry with paper towels. This helps the batter adhere better and ensures crispiness.
Get the Oil to the Right Temperature: For perfectly crispy fish, heat the oil to 350°F (175°C) before frying. Cooking at the right temperature prevents sogginess.
Don’t Overcrowd the Pan: Fry the fish in batches to ensure even cooking and maintain the right oil temperature. Overcrowding the pan can lower the heat and result in a greasy texture.
Flip the Fries for Even Crispiness: Baking the potato fries in a single layer and flipping them halfway through cooking ensures that they get crispy on all sides.
Let the Fried Fish Rest: After frying, place the fish on a paper towel-lined plate to absorb excess oil and maintain its crispy texture.

Why Tapioca Starch is the Perfect Paleo Batter Substitute

In traditional fish and chips recipes, wheat flour is used to create a thick batter. This paleo-friendly version uses tapioca starch, which mimics the light, airy crispness of regular batter while remaining grain-free and gluten-free.

Creates a Crispy Coating: Tapioca starch helps form a delicate, crunchy shell that stays crisp after frying.
Light and Airy: Unlike heavier flours, tapioca starch doesn’t make the batter dense, ensuring a light and crisp texture.
Works Well with Other Ingredients: When mixed with eggs, baking soda, and vinegar, it creates a batter that sticks well to the fish and crisps up beautifully in hot oil.

The Secret to Perfect Oven-Baked Paleo “Chips”

Traditional chips (fries) are deep-fried, but this recipe bakes them for a healthier alternative. Here’s how to make perfectly crispy, golden fries without deep-frying:

Use Russet Potatoes: These are the best choice for fries because they are starchy and crisp up well when baked.
Cut Evenly: Uniformly cut fries ensure even cooking. Aim for ½-inch thick strips for the best texture.
Toss Well with Oil & Seasoning: Evenly coating the fries with avocado oil, salt, and pepper helps them cook evenly and develop a crispy exterior.
Bake at High Heat: Roasting at 400°F (200°C) ensures golden brown, crispy fries without the need for excessive oil.
Flip Halfway Through: Turning the fries halfway through baking helps them brown evenly and prevents sogginess.

Serving Suggestions for Paleo Fish and Chips

This dish is incredibly versatile and pairs well with a variety of sides and dips. Here are some delicious ways to enjoy it:

Best Side Dishes

Coleslaw: A tangy, crunchy slaw made with shredded cabbage, carrots, and a paleo-friendly dressing balances the richness of the fried fish.
Steamed Vegetables: A side of broccoli, asparagus, or green beans adds freshness and nutrients.
Cauliflower Rice: For a lower-carb alternative, serve the fish with cauliflower rice instead of potatoes.
Mixed Greens Salad: A light salad with lemon vinaigrette adds brightness and freshness.

Dipping Sauces

Homemade Tartar Sauce: Made with avocado oil mayo, fresh dill, and lemon juice, this is the perfect classic pairing.
Lemon Garlic Aioli: A simple blend of mayo, lemon juice, and minced garlic adds a zesty kick.
Spicy Paleo Ketchup: A sugar-free, homemade ketchup with a hint of spice works well with the fries.
Avocado Dip: Mashed avocado with lime juice and sea salt makes a creamy, nutrient-rich dip.

Variations & Customizations

Want to put your own spin on this Paleo Fish and Chips recipe? Here are some variations to try:

Coconut Flour Batter: If you don’t have tapioca starch, you can use coconut flour, but the texture will be slightly different.
Sweet Potato Fries: Swap regular potatoes for sweet potatoes for a naturally sweet, paleo-friendly twist.
Air Fryer Version: Cook the fish and fries in an air fryer at 375°F (190°C) for 10-12 minutes for a healthier, oil-free option.
Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the batter for a bold, smoky flavor.
Crispy Almond-Coated Fish: For extra crunch, mix crushed almonds with the tapioca starch before coating the fish.

How to Store & Reheat Leftovers

If you have leftovers, follow these storage and reheating tips to maintain the crispiness:

Refrigeration: Store in an airtight container in the fridge for up to 2 days.
Freezing: Freeze fried fish and baked fries separately for up to 2 months.
Reheating:
- Oven: Place on a baking sheet and bake at 375°F (190°C) for 10 minutes to restore crispiness.
- Air Fryer: Heat at 350°F (175°C) for 5-7 minutes for best results.
- Skillet: Reheat the fish over medium heat in a dry skillet for 3-5 minutes.

Conclusion

This Paleo Fish and Chips recipe is a healthy, delicious twist on the classic dish, offering crispy, golden fish with perfectly baked fries. Made with gluten-free, dairy-free, and clean ingredients, this dish allows you to enjoy a comforting meal without guilt.

The light tapioca starch batter, oven-crisped fries, and homemade tartar sauce make this recipe a must-try for seafood lovers and health-conscious eaters alike. Whether you’re following a paleo lifestyle, looking for a gluten-free fish and chips recipe, or simply craving a crispy seafood meal, this dish is sure to impress.

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