Grain-free Fish and Chips Recipe

fish and chips recipeFancy fish dishes have their place, but we’d rather roll up our sleeves and dive into a salty, crunchy, no-fuss Fish and Chips platter any day. It’s the perfect rainy-day comfort food. Crispy pan-fried coating wrapped around tender white fish – it’s the perfect combination for dipping.

When you first go Primal, Keto, paleo, or other version of grain-free, it’s easy to assume fried food is off the table. We think that you can eat virtually anything you want, as long as you find the right way to make it with ingredients that won’t slow you down. Here’s a Primal spin on Fish and Chips with all the flavor and none of the fried food hangover.

Grain-free Fish and Chips Recipe

Serves: 4-5

Time in the kitchen: 50 minutes, including 25-35 minutes bake time

Fish and Chips Recipe



Preheat your oven to 400 degrees Fahrenheit. Cut the potatoes into fries and spread them out on a large parchment covered sheet pan for 10 minutes. Toss the potatoes in 2 tablespoons of Primal Kitchen Avocado Oil, salt and pepper and lay them spread out in a single layer so they aren’t overlapping or touching one another. Roast for 10-15 minutes, then flip them over. Continue roasting for about 10 minutes or until they are golden on the outside and soft on the inside.

While the potatoes are roasting, prepare the fish. Combine the tapioca starch, almond flour, baking soda, salt and pepper in a large bowl. Whisk in the eggs and lemon juice.

Heat the butter and remaining avocado oil in a pan over medium-high heat. While the butter and oil are heating, dredge the fish portions in the batter. When the fat in the pan begins to bubble, dredge and add the fish portions to the pan one at a time. Wait 10 seconds or so after adding each portion to the pan.

Try to have the butter and oil mixture heating in the pan while you are dredging the fish portions in the batter, that way you can quickly move the fish from the batter to the hot pan to get that nice crispy and light fried coating.

The temperature of the pan and oil will decrease as you add each piece of fish to the pan, so wait 10 seconds or so before adding each additional portion so the oil stays hot enough. Cook the fish portions for about 3 minutes on each side. Check the internal temperature of the thickest portion of fish with a meat thermometer. You are aiming for an internal temperature of 145 degrees. If your fish is not up to temperature yet, you can continue to cook the fish for 1-2 minutes on either side, carefully flipping the fish in between. You can also transfer the pan to the oven to finish off the fish.

When the fish is cooked through, use a fish spatula to transfer the fish to a plate or sheet pan with a couple of pieces of paper towel over it to absorb any extra oil.

Serve the fish and chips hot with a few wedges of lemon, fresh parsley, and tartar sauce.

Nutrition Information (1/5 of recipe, without tartar sauce):

Calories: 475
Total Carbs: 35 grams
Net Carbs: 33 grams
Fat: 27 grams
Protein: 25 grams

TAGS:  fish

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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7 thoughts on “Grain-free Fish and Chips Recipe”

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  1. Funnily enough I’ve made fish and chips the last two evenings (carbs don’t seem to touch me weight wise). I used mackerel, which is cheap here, and fried it with garlic and lemon slices. Fried lemon is beautiful.
    I know you have products to plug but I heartily recommend goose fat for those chips (and for frying the fish) if one doesn’t have Primal Kitchen products to hand.

  2. Grass fed beef tallow produces the ultimate chip! Fry once for 8 minutes at 140c, cool or freeze for another day, then fry again at 180c for a few minutes until golden. Perfect!

  3. 33 grams of net carbs in 1/5 of the recipe, and the recipe includes French fries? Sorry but this isn’t a keto or primal meal, which I sort of thought was the point of this site.

    1. Hi Jason! White potatoes can work well for some following a primal meal template. Sweet potatoes also work if you’re looking to stay away from regular potatoes. The Japanese sweet potato variety (purple on the outside, white on the inside) is my favorite and the most frequently used type of potato in my own household.

    2. The internet is literally overflowing with substitute foods aimed at people who can’t bear to give up their favorite comfort foods. IMO, MDA promotes too much of this type of thing, but I guess it’s what people want.

      Fish doesn’t need to be breaded to taste good, particularly using alternative ingredients that won’t taste like the real thing anyway. Just season and broil it, or fry it in bacon fat, butter, or whatever fat you prefer. Oven-bake sweet potato chips. Or forget the chips altogether and opt for a low-glycemic veggie and a tossed green salad. Tasty and much lower in carbs.

      Or, if you aren’t doing keto and aren’t gluten-sensitive, enjoy a small portion of the real thing now and then and write it off as the 20% of an 80/20 approach.