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These Paleo Fish and Chips are everything you want in this classic summer dish: crunchy and flavorful on the outside with the freshest fish on the inside and of course, gluten-free. And those oven baked fries served alongside? They’re the crunchiest you’ll ever have, with minimal preparation. This is a must-make before the summer is over. They are paleo-friendly and nut-free and SO delicious!

Paleo Fish and Chips

Paleo Fish and Chips

I love making a classic dish, that traditionally contains gluten, updated to include better-for-you-ingredients without sacrificing on any of the flavor or texture. This Paleo Fish and Chips recipe is exactly what you expect from this summer-time favorite without any gluten and a short list of ingredients.

For ease of making this dish we choose to oven bake the fries, instead of frying. We do this so that both the fish and the chips are finished cooking at the same time, and you don’t have to wait for oil temperature changes to achieve crispy fries. Also, we really love the taste of baked fries and it’s so simple to do.

Paleo Fish and Chips

Our fish batter is super simple, using only 4 staple ingredients any gluten-free household has stocked up. All you do is whisk it up and dip in your fish before frying.

How to Make Crispy Oven Baked Fries

If done incorrectly, oven fries can be soggy and disappointing. To match the crispy battered fish we wanted REAL DEAL french fries. Below we’ve shared our best tips for making super crispy oven baked fries:

  1. Start with the right potato: We like russet potatoes for these oven baked chips. You can peel the potatoes or leave the skin on if desired. We also tested these by soaking the potatoes in water before hand to see if losing some of the starch would help make them crispier, but we did not feel it made a huge difference in the final outcome, so have decided to streamline the recipe and leave it out.
  2. Pre-heat the oven! Make sure the oven is nice and hot when you place in the fries.
  3. Give the potatoes space to crisp up: You cannot crowd the pan when making oven baked fries, you have to leave space in between each potato. We found that two large russet potatoes fit on a standard sheet pan. Anymore than that and you will have a tougher time making the chips crispy.
  4. Use enough oil: We like to spray the potatoes with oil one last time after we flipped them to get them extra crispy!

Paleo Fish and Chips

Want other summer seafood favorites? Try these recipes:

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Paleo Fish and Chips

5 from 4 votes
Servings 4
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
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!


Serving: 4gCalories: 595kcalCarbohydrates: 55.9gProtein: 44.8gFat: 20.6gSaturated Fat: 3.3gCholesterol: 190mgSodium: 1385mgFiber: 4.8gSugar: 4.3g
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 🙂