This is my favourite way to enjoy fish and chips at home — no deep fryer required and completely gluten-free. The secret is a double-dipped almond and gluten-free flour coating that gives the fish a beautifully crispy crust when pan-fried, while the chips bake to golden perfection in the oven with just a drizzle of olive oil.
I’ve been making this version for years because it hits all the right notes:
- Crispy almond-coated fish that rivals the chippy
- Oven-baked chips with mixed herbs and ground almonds for extra crunch
- Quick homemade mushy peas blended to that perfect chunky texture
What I love most is that this recipe uses simple, whole ingredients — no breadcrumbs, no beer batter, no gluten — yet it still delivers that satisfying British fish and chips experience. The double coating on the fish is the key technique here; it creates layers that crisp up beautifully in the pan.
Whether you use cod, haddock, regular potatoes, or sweet potatoes, this is a dish that comes together in under an hour and tastes like a proper Friday night treat.
Classic Fish and Chips
Ingredients
Fish Ingredients
- 2 large cod or haddock fillets
- 1 large egg
- ⅓ cup gluten-free flour
- ⅓ cup ground almonds
- ½ teaspoon mixed herbs
- ¼ teaspoon black pepper
- 1 tablespoon coconut oil (for frying the fish)
Chips Ingredients
- 2 large potato or sweet potatoes (approximately 500g / 1.1lb total), peeled and cut into chips
- ½ teaspoon mixed herbs
- 1 tablespoon ground almonds
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
Mushy Peas Ingredients
- 1 cup frozen peas
- 1 teaspoon coconut oil
- ¼ teaspoon black pepper
Instructions
- Peel the root vegetable and cut into chip shapes, put into a bowl with mixed herbs, ground almonds, black pepper and olive oil, toss them around. Then, spread on a baking tray, bake in a preheated oven at 180°C / 350°F (160°C fan-forced) for 35-40 minutes, turning halfway through, until golden and cooked through.
- In a shallow dish, mix together the gluten-free flour, ground almonds, mixed herbs, and black pepper until well combined. In a second shallow dish, crack the egg and whisk until smooth. Dip each fish fillet first in the egg, then in the flour mixture, then back in the egg, and into the flour mixture again for a second coating. Rest the coated fillets on a plate while you wait for the chips.
- Heat 1 tablespoon of coconut oil in a non-stick frying pan over low-medium heat. Fry the fish for 4 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork.
- Boil the peas for 3-4 minutes until tender. Drain and transfer to a small blender or use a potato masher. Add the teaspoon of coconut oil and black pepper, then pulse 2-3 times or mash roughly — you want a chunky texture, not a smooth purée, so it is still a bit lumpy.
- Serve the peas with the fish and chips.
Nutrition
What Makes This Gluten-Free Fish and Chips Special
Most fish and chips recipes rely on a traditional beer batter or breadcrumb coating — both loaded with gluten. This version uses a clever combination of gluten-free flour and ground almonds that creates a naturally nutty, golden crust without any gluten whatsoever. The double-dipping technique builds up layers of coating that crisp beautifully in a pan with just a tablespoon of coconut oil.
The chips are oven-baked rather than deep-fried, which means less oil, less mess, and chips that are actually crispy on the outside and fluffy inside. Tossing them with ground almonds before baking adds an unexpected crunch that you simply don’t get with regular oven chips.
And then there’s the mushy peas — made from scratch in under five minutes with just frozen peas, a touch of coconut oil, and black pepper. Quick-blended to keep that classic chunky texture that makes mushy peas so satisfying alongside crispy fish.
Tips for Best Results
- Dry your fish thoroughly before dipping — any moisture on the surface prevents the egg from adhering and causes the coating to slide off during frying.
- Don’t skip the double dip. The first coating layer seals the fish; the second creates the thick, crispy shell. One coat will be too thin and break apart.
- Cut chips evenly — aim for roughly 1cm / ½-inch thickness so they cook at the same rate. Uneven chips mean some burn while others stay pale.
- Spread chips in a single layer on the baking tray with space between each one. Overcrowding steams them instead of crisping them.
- Use a non-stick pan for the fish and keep the heat at low-medium. The almond coating browns quickly and can burn on high heat before the fish cooks through.
- Rest the coated fish for 5 minutes before frying — this helps the coating set and stick better during cooking.
Substitutions and Variations
- Fish: Cod and haddock are classic choices, but pollock, hake, or sea bass all work well. Choose any firm white fish fillet that holds together during frying.
- Nut-free version: Replace ground almonds with ground sunflower seeds in both the fish coating and the chips. The texture is very similar.
- Flour alternatives: Rice flour, cassava flour, or chickpea flour all work in place of the gluten-free flour blend. Chickpea flour adds a slightly earthy flavour that pairs well with the fish.
- Root vegetables: Classic Maris Piper or King Edward potatoes give the most chip-shop-like result. Sweet potatoes work beautifully but cook about 5 minutes faster — check them at the 30-minute mark.
- Egg-free option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) or aquafaba for the coating dip.
- Spice it up: Add ½ teaspoon of smoked paprika or garlic powder to the flour mixture for extra depth of flavour.
Storage and Reheating
Fridge: Store leftover fish and chips separately in airtight containers for up to 2 days. The mushy peas keep for 2 days refrigerated in a sealed container.
Reheating: Spread the chips on a baking tray and place the fish alongside them. Reheat at 200°C / 400°F for 8-10 minutes until the coating is crispy again. Do not microwave — it turns the almond crust soggy and rubbery. Reheat the mushy peas gently in a small saucepan with a splash of water.
Freezer: The coated but uncooked fish fillets freeze well for up to 1 month. Wrap individually in cling film and place in a freezer bag. Fry from frozen on low heat, adding 2 extra minutes per side. Cooked chips can be frozen for up to 1 month and reheated directly from frozen in a hot oven.
What to Serve With This
Beyond the mushy peas already included, there are plenty of sides that complement this gluten-free fish and chips:
- Tartare sauce: Mix mayonnaise with chopped capers, gherkins, lemon juice, and fresh dill for a classic pairing.
- Lemon wedges: A squeeze of fresh lemon over the fish just before eating brightens everything up.
- Coleslaw: A tangy, crunchy coleslaw balances the richness of the fried fish.
- Curry sauce: A nod to the chip shop classic — a mild, slightly sweet curry sauce is brilliant for dipping chips.
- Side salad: A simple rocket and cherry tomato salad with a light vinaigrette cuts through the richness nicely.
- Pickled onions or gherkins: Traditional chip shop accompaniments that add a sharp, vinegary contrast.
Frequently Asked Questions
Can I bake the fish instead of pan-frying it?
Yes, but the coating won’t be quite as crispy. Place the double-coated fish on a lightly oiled baking tray and bake at 200°C / 400°F for 18-20 minutes, flipping halfway through. Lightly mist the coating with olive oil spray before baking for better browning.
Why do you use ground almonds in the chip coating?
Ground almonds add a subtle crunch and help the herbs stick to the chips during baking. They also brown nicely in the oven, giving the chips a more golden, appetising appearance than plain oven chips. It’s a small addition that makes a noticeable difference.
Is this recipe suitable for someone with a dairy allergy?
Yes, this recipe is completely dairy-free. The fish is coated with egg, gluten-free flour, and ground almonds — no milk or butter involved. The chips use olive oil and the mushy peas use coconut oil, so there’s no dairy at any stage.
Can I use frozen fish fillets?
You can, but thaw them completely first and pat them very dry with kitchen paper before coating. Excess moisture from frozen fish prevents the egg and flour from sticking properly and can cause the oil to spit during frying.
How do I know when the fish is cooked through?
The coating should be deep golden brown on both sides after about 4 minutes per side. If you’re unsure, check the thickest part of the fillet — it should be opaque white all the way through and flake easily when pressed gently with a fork. The internal temperature should reach 63°C / 145°F.
Can I make this recipe for more people?
Absolutely. Simply double or triple all ingredients. The key is not to overcrowd the frying pan — cook the fish in batches if needed, keeping finished fillets warm in a low oven (100°C / 210°F) while you fry the rest. Use two baking trays for the chips if doubling up.
What type of gluten-free flour works best?
A general-purpose gluten-free flour blend works perfectly here. Brands like Doves Farm, Bob’s Red Mill, or King Arthur all produce good results. Avoid coconut flour — it absorbs too much moisture and makes the coating gummy rather than crispy.
The History of Fish and Chips
Fish and chips has been a cornerstone of British food culture since the mid-1800s. The first fish and chip shops appeared in the 1860s, with both London and the industrial towns of northern England claiming to have opened the very first one. By the early 1900s, there were over 25,000 chip shops across the UK, and the dish had become the working-class meal of choice — affordable, filling, and delicious.
During both World Wars, fish and chips was one of the few foods never rationed in Britain, such was its importance to national morale. Winston Churchill reportedly referred to the combination as “the good companions.” The tradition of wrapping fish and chips in newspaper — now replaced by plain paper for hygiene reasons — became one of the most iconic images of British dining.
This gluten-free version honours that tradition while making it accessible to those who can’t eat conventional battered fish. The almond coating might not be traditional, but the spirit of the dish — simple, satisfying, and best enjoyed straight away — is exactly the same.
If you try this gluten-free fish and chips, I’d love to hear how it turned out — drop a star rating and a comment below to let me know!
