Gluten-free homemade fish and chips recipe

Indulge in the ultimate comfort food with Luke Hines’ gluten-free homemade fish and chips. 

Crispy sweet potato fries, seasoned with garlic and herbs, provide a satisfying crunch, while crunchy fish fillets, coated in a flavourful almond crumb, are oven-baked to golden perfection.

You’ll fall hook, line and sinker for this Friday night favourite. 


2 sweet potatoes (400 g), peeled and cut into 5 mm matchsticks

1 tbsp garlic and herb seasoning*

1 egg

300 g white fish fillets (whiting, flathead and hoki work well), skin removed and pin-boned

3 tbsp sugar-free tomato sauce

1 tbsp extra-virgin olive oil

3 tbsp tapioca flour

2 tbsp almond flour

sea salt and freshly ground black pepper

juice of 1 lemon

Serves 2


Step 1.

Preheat the oven to 180°C and line a large baking tray with baking paper.

Step 2.

Place the sweet potato in a large bowl and coat with 2 teaspoons of the olive oil. Add 1 tablespoon of the tapioca flour and 2 teaspoons of the garlic and herb seasoning and toss. Arrange the sweet potato on the tray, leaving some space between each piece for ultimate crispness, then bake for 15 minutes.

Step 3.

Place the remaining tapioca flour in one bowl. Whisk the egg in another bowl. In a third bowl, combine the almond flour, the remaining garlic and herb seasoning and a pinch of salt.

Step 4.

Working in small batches, roll the fish fillets in the tapioca flour, gently pressing for good coverage, then dunk in the egg wash and finally coat with the almond crumb. Place on a plate and set aside.

Step 5.

Once the fries have baked for 15 minutes, remove the tray from the oven. Flip the fries and make some space in the middle. Place the crumbed fish fillets in the gap and spray or drizzle with remaining olive oil. Bake for 15 minutes, turning half way, until the fries are deep golden and the fish has a lovely golden-brown crust and is cooked through.

Step 6.

Serve with the tomato sauce, a squeeze of lemon juice and a generous season of salt and pepper. Store leftovers in an airtight container in the fridge and enjoy for lunch or dinner the next day

*I use a really good store-bought garlic and herb seasoning that contains dried garlic, ground coriander, paprika, dried thyme, dried basil, dried parsley, chilli powder and no nasties. Look for something similar or make your own blend.

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Five in Five Extract from Five Kilos in 5 Weeks by Luke Hines. Photos by Mark Roper. Available from