This gluten free fish and chips recipe features crispy panko-breaded fish and homemade french fries. It’s the light and healthy alternative to a classic that never skips on flavor or flaky white fish!
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Now I’ve done the same with this Oven Baked Fish and Chips recipe. I put a gluten free twist on the traditionally heavy, greasy beer battered fish and chips thanks to a crispy panko breading. The gluten free fish and chips bake together in the oven, leaving you with crispy and tender bites that pair perfectly with plenty of tartar sauce and ketchup!
Why this recipe works
- Crispy and tender. The gluten free panko-breaded fish comes out of the oven with a golden, crispy outside and tender and flaky inside.
- Baked, not fried. Baking fish and chips in the oven helps you avoid greasy fingers and heavy bites. It’s also less messy and beginner-friendly!
- Served with homemade chips. True to tradition, I served the gluten free baked fish with a generous helping of homemade baked french fries.
The best fish for fish and chips
There are three popular kinds of fish used in fish and chip recipes:
According to this article from Mashed, cod and haddock are the usual go-to’s because they’re both mildly flavored and not overly “fishy”. The filets are nice and thick, making them ideal for baking, frying, and grilling. Pollock is quickly catching up to these two, though, because of its soft texture and very mild flavor.
- Russet potatoes – I love making homemade fries from Russet potatoes because they contain very little moisture and crisp up nicely in the oven. If you don’t want to make french fries from potatoes, serve the baked fish with my healthy Yuca Fries or Carrot Fries instead.
- White fish – Fresh filets of cod, haddock, or pollock all work perfectly in this recipe. All three bake quickly, pair well with the seasoned breading, and have a mild, succulent flavor. You can use frozen fish if that’s what you already have at home but make sure it’s thawed completely and dried well before starting this recipe.
- Gluten free flour – Breading the fish in gluten free all purpose flour helps it crisp up even more.
- Gluten free panko breadcrumbs – Panko baked fish and chips have a light and airy crunch that is unmatched by any other breadcrumb! Still, if you can’t find gluten free panko, you can use regular gluten free breadcrumbs instead.
- Olive oil
- Eggs – To help the breading stick to the fish.
- Oregano – Dried oregano works well.
- Paprika – To season the gluten free breadcrumb mixture.
- Salt and pepper
- Lemon – It just wouldn’t be a fish and chips recipe if it wasn’t finished with a spritz of fresh lemon juice. You can substitute malt vinegar in its place to keep this recipe true to its British heritage.
- Fresh dill – You need this to season the fish before and after baking.
How to bake gluten free fish and chips in the oven
Step 1: Wash and cut the potatoes into thick french fries. Toss them in a bowl with olive oil, salt, and pepper, then lay them in an even layer on a baking sheet.
Step 2: Bake the fries in the oven until crisp.
Step 3: Meanwhile, add the gluten free flour, beaten eggs, and panko mixed with the oregano and paprika in three different bowls.
Step 4: Season each piece of fish with salt, pepper, and dill. Dredge the fish in the flour, the egg wash, and finally the panko mixture. Repeat this step until you run out of fish.
Step 5: Take the fries out of the oven and push them to the edges of the baking sheet to make room for the fish. Lay the breaded fish filets in the middle, then bake.
Step 6: Finish the baked fish with a spritz of fresh lemon juice and dill on top. Serve with the fries on the side and bowls of tartar sauce and ketchup for dipping. Enjoy!
For the true experience, wrap the baked fish and chips in newspaper and dress them with some malt vinegar. Otherwise, this recipe makes for a fantastic meal as-is or served with light side dishes, like coleslaw, honey roasted beetroot, or kale pomegranate salad.
Frequently asked questions
The exact time it takes to bake the battered fish filets will depend on the thickness of your filets. I find that the fish takes between 15 to 20 minutes when baked at 425ºF.
Soaking the cut fries in a bowl of cold water for 1 hour will remove the excess starch and leave you with extra crispy and sturdy french fries. It isn’t a necessary step in this recipe but you can certainly do this if you have the time.
Yes, but you’ll need to work in batches to ensure the fish and fries cook evenly in the air fryer. Start by air frying the french fries at 400ºF for about 15 minutes. Next, air fry the battered fish at 400ºF for 10 to 15 minutes or until it’s golden and flaky.
No problem! You can swap the gluten free flour and panko for regular all purpose flour and panko breadcrumbs.
Want more gluten free recipes?
- Dry Rubbed Oven Baked Chicken Wings
- Slow Cooked Beef Brisket
- Cajun Shrimp Cauliflower Rice
- Moroccan Lentil Soup
Oven Baked Fish and Chips
- 2 large russet potatoes cut into 1/4 inch fries
- 2 lb cod, haddock or pollock
- 1 cup gluten-free flour
- 2 cup gluten-free panko breadcrumbs
- 2 tbsp olive oil
- 2 large eggs
- 1 tbsp oregano
- 1 tbsp paprika
- 1 pinch salt and pepper to taste
- fresh lemon
- fresh dill
- Wash and cut the potatoes into about 1/4 inch thick fries. Season with olive oil, salt and pepper and arrange fries in baking sheet. Allow for some space between each fries so they crisp up. Bake for 15 minutes at 425F degrees.
- Meanwhile prepare three shallow bowls 1. with flour 2. with eggs beaten 3. with panko, oregano and paprika, stirred to combine.
- Season each piece of fish with sea salt, pepper and fresh dill. Then dip both sides of the fish in to the flour. Then dip in to the egg wash and finally in the panko mixture. Repeat until all pieces of fish have been dipped.
- Remove the fries from oven. Turn the fries over and push them to the sides to make room for the fish. Place the fish in same sheet pan as the fries and bake for an additional 15-20 minutes depending on how thick the fish is.
- Remove from oven and serve with fresh lemon and dill, tartar and ketchup.
Nutrition information is automatically calculated, so should only be used as an approximation.