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This Gluten-Free Fish and Chips recipe is a lightened-up take on a classic meal. Made with a simple batter, the fish is crisp on the outside yet soft and flakey in the center. We pair it with golden baked fries and homemade tartar sauce for a complete meal! 

Prepare this recipe in under an hour for a weekend gathering or fun weeknight dinner! 

A basket of homemade fish and chips with slaw and tartar sauce.

The Best Paleo Fish and Chips Recipe 

I love finding ways to update classic recipes that traditionally contain gluten with better-for-you gluten-free ingredients without sacrificing any flavor or texture. You can never go wrong with Crispy Sesame Chicken Strips, Air Fryer Chicken Tenders, or Paleo Air Fryer Fish Sticks

However, when the weather starts to get warm, I always find myself craving a basket of fish and chips. Traditional versions use a flour-heavy, gluten-containing breading. However, this homemade version is completely gluten-free and Paleo-friendly thanks to a few simple swaps! 

Exactly what you expect from the summer-time favorite, the fish is soft and flakey in the center yet crisp and golden on the outside. Paired with baked fries and homemade tartar sauce, it always hits the spot. 

Even better, it’s ready to eat in under an hour and comes together with a short list of ingredients, most of which you likely already have on hand. It’s sure to become a fast family favorite! 

The Best Fish for Homemade Fish and Chips

Most fish and chips recipes use cod. However, any white fish such as haddock, pollock, or tilapia will work. For the best results, look for fish filets that are thick and roughly the same size. 

Cod filets being battered.

Ingredients Needed 

*Scroll down to the recipe card for the full recipe and ingredient list!


  • Potatoes: Large Russet potatoes work best for this recipe. Peel the skins, and cut them into ½ inch strips to create chips. 
  • Oil: I like avocado oil for high-heat cooking, but olive oil will also work. 
  • Salt and Pepper: Adjust to taste. 


  • White Fish Fillets: I like to use flakey cod. I recommend buying your fish from the butcher counter if possible. This makes it easy to ensure you get thick, even filets!  
  • Salt and Pepper: Enhances the flavor of the batter. 
  • Tapioca Starch: This forms the base of the batter, eliminating the need for flour while creating a crisp exterior. 
  • Eggs: These act as a binder, holding the batter to this fish. We haven’t tested this recipe with an egg substitute and can’t guarantee your results if you do. 
  • Baking Soda: This helps the batter rise and become puffy as it bakes. 
  • White Vinegar: The acidity reacts with baking soda, helping the batter rise as it bakes. 
  • Avocado Oil: This is best for frying because it holds up to the high heat well without impacting the flavor of the fish. 

Tartar Sauce

  • Avocado Oil Mayo: This forms the base of the sauce. I prefer to use avocado oil mayo for a boost of healthier fats, but any mayo will work. 
  • Relish: Feel free to substitute chopped dill pickles if you don’t have relish on hand.
  • Fresh Herbs: I love to use dill and chives, but you can experiment with any herbs you like best or have on hand. 
  • Lemon Juice: Freshly squeezed is best! The acidity helps cut through some of the heaviness of the fats, creating a vibrant, zesty flavor. 
  • Fine Sea Salt: A little goes a long way to enhance the flavor of the rest of the ingredients. 
Baked breaded fish filets on a paper towel.

How to Make Paleo Fish and Chips 

Bake the “Chips”

  • Prepare: Preheat your oven, and line a baking sheet with parchment paper. 
  • Season: Place the cut “chips” or French fries on the baking sheet, and toss them with oil, salt, and pepper. There’s 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 tender in the center, flipping halfway through. 

Add extra crunch

If preferred, you can leave the skin on the potatoes for a bit of extra fiber and crunch. 

Prepare the Fish

  • Portion: Cut the fish filets into four equal-sized pieces of fish. Pat the fish dry with a paper towel, and season with salt and pepper. 
  • Heat: Add the oil to a heavy-bottomed tall pot, and heat over medium heat. 
  • Prepare the batter: Whisk the batter ingredients in a bowl until smooth. 
  • Batter: Submerge the fish in the batter, coating both sides. Then, submerge it in the oil. 
  • Repeat: Continue this process, battering and cooking the fish, adding as many files as possible to the pot. 
  • Cook: Fry the fish until it is cooked through and golden brown on the outside, flipping after 2-3 minutes. Set the fried fish on a paper towel-lined plate, and repeat to cook all the fillets.
  • Make the tartar sauce: Whisk the tartar sauce ingredients in a small bowl. 
  • Serve: Place your fish and chips, add the tartar sauce, and malt vinegar if desired, and enjoy warm! 
A basket of paleo fish and chips.

Tips and Notes

  • Allow plenty of time for the oven to preheat before baking the fries. We want it to be nice and hot! 
  • Avoid overcrowding the pan. We find it’s best to leave room in between each chip. This allows air to circulate all around, crisping them up on all sides. Typically, two large Russet potatoes fit on a standard sheet pan. Any more than that, and you will have a tougher time making the fries crispy. 
  • For extra crispy chips, spray them with avocado oil after flipping. 
  • Use a smaller pot to reduce the amount of oil needed. You only need about 2-2 ½ inches of oil. 
  • Hot oil is crucial for deep frying! Make sure it reaches between 350 and 370 degrees Fahrenheit before adding the fish.
  • Don’t forget to use a meat thermometer! I use a Thermapen to ensure my fish reaches an internal temperature of 145 degrees Fahrenheit.
  • Check the oil temperature between frying the fish pieces. It should remain at 350 degrees Fahrenheit to create a crispy coating.

Serving Suggestions 

This Paleo fish and chips recipe is perfectly filling on its own or with onion rings in addition to the chips! However, if you want to bulk it up further or add extra nutrients feel free to add another side or two. Some of my favorite options include: 

Two baskets of paleo fish and chips with coleslaw and tartar sauce.


What are traditional fish and chips cooked in? 

Most traditional fish and chips recipes feature flour or beer-battered fish fried in vegetable oil. I prefer to swap the flour mixture with a tapioca batter to keep it gluten-free. Then, I use avocado oil for frying. Avocado oil has a similar smoke point and adds healthy oleic acid and antioxidants to the meal. 

Why did the batter fall off my fish? 

The most common reason for batter to fall off is the oil is not hot enough. If it is below 350 degrees Fahrenheit, the fish will absorb some of the oil while frying. This causes it to become soggy and lose some of the batter. 

Can I make this recipe ahead of time?

This recipe is best enjoyed right away while it’s hot and crispy. However, if you have leftovers, you can transfer them to an airtight container and store them in the fridge for 3-4 days. 

Can I freeze leftovers? 

Yes! Once cool, you can transfer leftover fish to an airtight container, and freeze for up to 2 months. The chips will stay fresh in the freezer for up to 6 months. 

Thaw in the fridge overnight, and reheat in the oven or air fryer at 380 degrees Fahrenheit when you’re ready to eat! 

More Easy Seafood Recipes

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A basket of homemade fish and chips with slaw and tartar sauce.

Paleo Fish and Chips

5 from 4 votes
This Paleo Fish and Chips recipe is a lightened-up take on a classic meal. Made with a simple batter, the fish is crisp on the outside yet soft and flakey in the center. We pair it with golden baked fries and homemade tartar sacue for a complete meal!
Servings 4 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


For the “Chips”:

  • 2 large russet potatoes peeled and cut into 1/2″ strips
  • 2 teaspoons oil we like avocado for high heat cooking
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

For the Fried Fish:

  • 1-1/2 lbs. white flesh fish such as cod
  • 2 teaspoons fine sea salt divided
  • 1/2 teaspoon ground black pepper
  • 3/4 cup tapioca starch
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon white vinegar
  • 3 cups avocado oil more if needed, for frying

For Homemade Tartar Sauce:

  • 1/3 cup avocado oil mayo
  • 1 tablespoon relish or chopped dill pickle
  • 1 tablespoon fresh herbs we like dill and chives
  • 2 teaspoons lemon juice
  • 1/4 teaspoon fine sea salt


  • Pre-heat oven to 400ºF and line a baking sheet with parchment paper, if desired.
  • Place cut “chips” on the baking sheet and toss with oil, salt and pepper. Space out “chips” so they do not touch and have space in between to crisp up.
    2 large russet potatoes, 2 teaspoons oil, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
  • Bake for 20 minutes. After 20 minutes take out of oven and flip chips to crispy on the other side and bake for an additional 20 minutes, or until crispy on the outside and tender on the inside. (See note)
  • Meanwhile begin to prepare fish: cut into 4 even portions. Depending on the cut of your fish will decide how to portion it. Pat with paper towel to dry it over, 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 ground black pepper
  • Heat oil in a heavy-bottomed tall pot over medium heat. We used a smaller pot that required less oil to submerge the fish. You want the oil to reach about 2-1/2″ inside the pot.
  • Make the batter for the fish by whisking together tapioca, baking soda, 1 teaspoon salt, eggs and white vinegar until fully combined.
    3/4 cup tapioca starch, 1/2 teaspoon baking soda, 2 eggs, 1 teaspoon white vinegar
  • When oil has reached a temperature of 350º to 370º (we use a Thermapen for this!) take a piece of fish and submerge in batter. Working quickly take out of batter before placing inside of oil. Continue with additional fish as space is available. We were able to fry two pieces at once. Flip fish after 2-3 minutes. Monitor the frying temperature to ensure it doesn’t dip below 350º for too long and adjust heat as needed. Fry fish until it reaches a temperature of at least 145º and is golden brown on the outside, 5-7 minutes depending on the thickness of your fish.
    3 cups avocado oil
  • Between frying batches of fish make sure oil temperature returns to 350º. Continue to fry until all fish has finished. Place fried fish on paper towel to drain of excess oil. Season with salt, if desired.
  • Make tartar sauce by combining all ingredients in a small bowl.
    1/3 cup avocado oil mayo, 1 tablespoon relish or chopped dill pickle, 1 tablespoon fresh herbs, 2 teaspoons lemon juice, 1/4 teaspoon fine sea salt
  • Serve fish and chips immediately with tartar sauce.


For EXTRA crispy chips, when flipping spray fries with additional avocado oil. We like the spray that has not other ingredients other than avocado oil.
Serve with coleslaw and pickles!
How to Store: 
  • Store leftovers in an airtight container in the fridge for 3-4 days. 
  • Freeze leftover fish for up to 2 months. 
  • Freeze leftover chips for up to 3 months. 
  • Thaw in the fridge overnight. 
  • Reheat in the oven or air fryer at 380 degrees Fahrenheit when you’re ready to eat! 


Serving: 1servingCalories: 785kcalCarbohydrates: 21gProtein: 13gFat: 73gSaturated Fat: 9gPolyunsaturated Fat: 17gMonounsaturated Fat: 44gTrans Fat: 0.1gCholesterol: 114mgSodium: 2248mgPotassium: 293mgFiber: 0.2gSugar: 0.3gVitamin A: 247IUVitamin C: 3mgCalcium: 28mgIron: 1mg
Keyword: fish and chips, fish and chips recipe, paleo fish and chips
Course: Main Course
Method: Bake, Frying
Cuisine: American
Author: Lexi

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Recipe Rating


  1. Hey! Not sure what went wrong. I followed the batter recipe excatly and it was not thick enough and did not stick to my fish 🙁 What might have hapened?

  2. 5 stars
    This was absolutely wonderful! My husband and I used to eat Long John Silver’s fish and chips many years ago in our fast food days and have always wished we could find something that would be as good but healthy. The batter for the fish was crispy and my husband loved it. Best of all for me, tasty and gluten free! I had leftover batter so dripped and drizzled it into the hot oil to make the ‘crispies’ that you would get from LJS. I plan to make this often, thanks so much!

  3. Simply adore this grain free no fuss recipe! And I am a Maritimer, raised on an abundance of fresh seafood. Crisp and tasty, Thank you!

  4. 5 stars
    Made this today for dinner. It was so delicious!!! This paleo recipe had the least amount of ingredients compared to others I found. I already had all the ingredients in my pantry. The fish was crunchy and light. Definitely will be in my favorite recipes!!

  5. Hi, This looks amazing! I am going to make this at dinner. Hope so my family member love it. Thanks for the sharing such a delicious recipe tips. I want to more recipe from you.

  6. 5 stars
    This looks absolutely amazing! It really does look like something you would get at a diner. I hope to be able to eat this some day if I can overcome my issue with eggs!! I will keep this in mind for that day!

  7. 5 stars
    Hello Lexi, and awesome readers,

    I decided today to make this fish and chips recipe for my husband “the picky eater”
    It was such a hit he ate three servings. This is such a light airy meal I loved it so much. I didn’t have the tallest pot to fry everything in so I used my short pot but it worked perfectly. When my husband and I adopted a more paleo style diet I was worried we wouldn’t be able to enjoy the foods we love. I’m so happy to have a clean and healthy way to make fish and chips.

    Thank you for sharing this recipe with the world 🙂