Oven Baked Fish and Chips
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!
Servings: 6 servings
- 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.
Calories: 569kcal | Carbohydrates: 78g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 332mg | Potassium: 1174mg | Fiber: 6g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 3mg