Gluten-Free Fish and Chips


Main Dish
Gluten-Free Fish and Chips

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Use gluten-free barbecue-flavored crackers to coat your fish. They add an extra flavor as well as crunch.

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Servings and Ingredients

Serves 6
Tartar Sauce
½ c. mayonnaise
1 tsp. Hy-Vee dill pickle relish
1 tsp. Hy-Vee stone ground Dijon mustard
1 tsp. fresh lemon juice
Fresh dill, for garnish
Fish and Chips
1 (19-oz.) bag Hy-Vee frozen sweet potato fries
¼ c. Hy-Vee white vinegar
2 tsp. Hy-Vee salt
1 tsp. Hy-Vee cayenne pepper
1 ½ lbs. Hy-Vee Fish Market frozen Alaska pollock fillets, thawed
2 Hy-Vee large eggs, lightly beaten
1 (4.5-oz.) bag gluten-free barbecue-flavored crackers, crushed

Things To Grab

  • 2 small bowl
  • 2 rimmed baking pan
  • Aluminum foil
  • Hy-Vee nonstick cooking spray
  • Wire cooling rack
  • Paper towels
  • 2 shallow dishes
  • Meat thermometer


  1. Make Tartar Sauce: Combine mayonnaise, dill pickle relish, stone ground mustard, and lemon juice in a small bowl. Garnish with fresh dill, if desired. Cover and refrigerate until ready to serve.

  2. Preheat oven to 375 degrees. Line a rimmed baking pan with foil; spray with nonstick cooking spray. Line a baking sheet with a wire rack; spray with nonstick spray.

  3. Place sweet potato fries on prepared baking pan for chips. Combine vinegar, salt, and cayenne pepper in a small bowl; drizzle mixture over fries. Bake for 20 minutes or until crispy.

  4. Rinse fish; pat dry with paper towels. Place eggs in a shallow dish. place crushed crackers in a second shallow dish. Dip fish into eggs; coat fish with crumbs. Place on prepared rack on baking sheet. Bake for 15 minutes or until fish easily flakes when tested with a fork (145 degrees). Serve fish and chips with Tartar Sauce.

Nutrition facts


470 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 110mg
  • Sodium: 1230mg
  • Total Carbohydrates: 51g
  • Protein: 24g

Daily Values

Vitamin A 160%
Vitamin C 10%
Iron 6%
Calcium 6%

Recipe Source:

Balance March 2018