These gluten-free fish and chips offer a lighter, home-cooked alternative to the chip shop. Crisp pan-fried cod, oven-baked chips and a homemade gluten-free curry sauce come together for a comforting, satisfying meal.
On Good Friday we keep things traditional with fish and chips and a batch of hot cross buns. I have fond memories of my mum and nan hovering over a bubbling pan of hot oil, turning our annual attempt at deep frying into a special family ritual. The deep-fried version was a treat, but for a healthier everyday option I prefer this lighter method: oven-baked chips and pan-fried fish that tastes every bit as delicious.
Why are Fish and Chips traditional in Britain?
Fish and chips has been a British favourite for over 160 years. The idea of frying fish likely arrived from Portugal or Spain, while deep-fried chipped potatoes became popular in northern England. The combination became widespread in Victorian times and has since become a national comfort dish. In many households, including mine, fish and chips are a Friday tradition—especially on Good Friday.
Why do you eat fish on Good Friday?
Many people avoid red meat on Good Friday, a tradition that dates back centuries. Fish, seen as an everyday food, became the preferred alternative and remains a common choice for the day.
Battered, Grilled or Pan-Fried?
These days I often skip deep-fried battered fish when eating out. Some chippies now offer gluten-free batter, but I prefer a lighter coating so the fish flavour comes through. This recipe uses a light mix of almond flour and tapioca flour to give the fish a crisp exterior while keeping the inside tender. Pan-frying is quick and straightforward with the right technique.
How to pan-fry fish
Cook the chips and curry sauce first so the fish can be prepared and served hot. The fish cooks very quickly.
- Mix the flours with salt and pepper on a large plate.
- Pat the fish dry with kitchen paper.
- Dredge the fillets in the flour mixture and shake off the excess.
- Heat the pan for about a minute until it’s just beginning to smoke.
- Add the ghee or oil, then immediately add the fish.
- Pan-fry for about 2 minutes on one side, flip carefully and cook for another 2 minutes until golden and cooked through.
- Serve immediately.
Cook’s Tips
- Skin or no skin. Frying with the skin on helps the fillet hold together, but if you don’t eat the skin, removing it is fine—especially with a crisp coating.
- Use a cast iron skillet. A heavy pan heats evenly and keeps the fish away from direct intense heat, which helps cook delicate fillets more reliably.
- Cooking fat. Ghee is recommended for its high smoke point and buttery flavour. If you prefer, use a light olive oil or a neutral oil with a high smoke point.
How to buy sustainable fish
Cod is popular but can be overfished in some areas. Look for certified sustainable sources or choose alternatives such as coley, pouting or pollock if cod isn’t sustainably available.
Oven-Baked Chips
Oven-baked chips can be just as satisfying as deep-fried ones—safer and less messy. If you cut the chips thin enough, par-boiling isn’t necessary.
- Cooking fat. Light olive oil works well for crisp, neutral-flavoured chips. If you’re treating yourself, beef or chicken dripping gives an authentic flavour.
- Potato choice. Waxy potatoes hold together nicely; varieties like Charlotte work well.
- Vinegar. Salt and vinegar are essential. Malt vinegar is traditional but not gluten-free; apple cider or a mild white wine vinegar are good gluten-free alternatives.
The Sides
Popular chip shop sides include curry sauce, mushy peas or gravy. Curry sauce is a favourite here—sweet, tangy and full of spice. Many shop-made curry sauces contain gluten, so making a quick gluten-free version at home means you can enjoy the flavour without worry.
How to make gluten-free Chip Shop Curry Sauce
This quick curry sauce is a simple stovetop recipe that delivers the familiar sweet-and-spicy flavour. It’s thicker than a simple powder-and-water mix and perfect for dipping chips.
- Dry-fry the mustard seeds briefly until they pop.
- Add ghee, then the spices and cook for a couple of minutes.
- Stir in the tapioca flour.
- Whisk in the stock gradually until the sauce thickens.
- Add a chopped medjool date and vinegar, simmer for 5 minutes.
- Blend until smooth and serve warm.
Cook’s Tips
- Fat choice. Ghee gives great flavour and tolerates higher heat, but light olive oil or coconut oil work too.
- Stock. Fresh chicken stock adds depth; vegetable stock is a good vegetarian option.
- Sweetener. A medjool date works well. Substitute 2 teaspoons honey or 1 teaspoon sugar if preferred; if you use granulated sweetener you can skip blending.
This recipe is flexible—small changes can transform the dish to suit your taste.
Make Fish and Chips Your Way
- Add seasoning to the chips, such as ½ teaspoon Old Bay.
- Swap regular potatoes for sweet potato fries.
- Boost the fish coating with lemon zest, ¼ teaspoon paprika and ¼ teaspoon mustard powder.
- If curry sauce isn’t your preference, try parsley butter, a squeeze of lime or salsa verde.
Shop the Recipe:
- Turner/pancake flipper
- Light olive oil
- Gluten-free tapioca flour
- Apple cider vinegar
- Ghee
- Cast iron pan
More classic British recipes you may like
Gluten-Free Shepherd’s Pie
Gluten-Free Yorkshire Puddings
Simple Salmon Fishcakes
Bangers and Mash
If you try this Gluten-Free Fish and Chips, please leave a comment and a rating—it helps others find the recipe and lets me know how you get on. I love seeing your variations, so feel free to share photos of your version.
Gluten-Free Fish and Chips