Healthy Fish and Chips

gluten free healthy dinner fish chips

Try this healthy take on fish and chips! Golden brown, breaded fish pairs well with baked potato chips and lightly-dressed slaw.


  • 1 ½ tbsp canola mayo
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 7 ounces tri-color coleslaw vegetables (green cabbage, red cabbage, and carrots)
  • Grapeseed oil spray
  • 4 medium Yukon gold potatoes
  • salt and pepper
  • ½ cup instant potato flakes
  • ½ cup all-purpose flour *
  • 1 ½ lbs wild Alaskan cod
  • 2 tbsp canola oil
  • parsley


  1. Preheat oven to 350 degrees. Combine mayo, vinegar, mustard, and honey in a bowl. Pour over coleslaw vegetables, cover, and place in refrigerator for about 30 minutes.
  2. Line a baking sheet with foil and spray with grapeseed oil. Using a mandolin or a knife, slice potatoes very thin. Spread out in an even layer on baking sheet, season with salt, and let cook for about 25 minutes, flipping over after 15 minutes. Set aside.
  3. Meanwhile, combine potato flakes and flour in a bowl. Season with salt and pepper. Cut cod into 2 inch long by 1 inch wide pieces. Dip into flour mixture and set aside on a plate. Heat oil in a medium sauté pan over medium high heat. Add battered fish and let cook until golden brown. Let rest on paper towels to soak up any excess oil.
  4. Serve fish with baked potato chips and coleslaw. Garnish with parsley.


*To make this dish gluten-free, use gluten-free flour