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Oven Baked Fish and Chips

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For a fish and chips recipe that is both light and fit for a gluten free diet, make this Oven Baked Fish and Chips recipe from Anne Colagioia. After one bite of these baked fish and chips, you'll never miss the traditional deep fried version.


In this dish the same baking sheet was used for both recipes. Once the potatoes had cooked for 15 minutes I then added the fish to that same pan and returned it to the oven so that everything was finished simultaneously.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this oven baked fish and chips recipe, check out this video tutorial:


Preparation Time10 min

Cooking Time35 min

Cooking MethodOven


  • 1 large potato, cut into 12 wedges
  • 1 tablespoon olive oil
  • A heavy sprinkle of Old Bay seasoning
  • Dried rosemary
  • Coarse sea salt and black pepper, to taste
  • 6 ounces tilapia fillet, cut into long strips
  • 2/3 cup gluten free Bisquick
  • 1 egg
  • 2 tablespoons milk
  • Garlic powder
  • Paprika
  • Old Bay seasoning
  • Salt and black pepper, to taste
  • Olive oil, to drizzle on top


For the chips:

  1. Preheat the oven to 425 degrees F or 220 degrees C.
  2. Scrub the potato and cut into 12 wedges then place it into a medium bowl.
  3. Add the olive oil and all of the seasonings or other seasonings of your choice and toss until they are well coated.
  4. Place them onto a foil lined baking sheet that’s been sprayed with nonstick cooking spray and bake at 425 degrees F for 15 minutes.
  5. After 15 minutes flip the potatoes and return them to the oven for another 20 minutes.

For the fish:

  1. Cut the fillets into long strips and pat them dry with paper towels.
  2. In a medium combine the egg milk and a sprinkle of all the seasonings or other seasonings of your choice.
  3. In another bowl combine the gluten free Bisquick with more of the same seasonings that you used in the egg.
  4. Dip the fish into the seasoned dry mixture, then dip it into the egg, then back into the dry mixture. At this point you could either set it aside on a plate, or repeat the process of dipping it into the egg and dry mixture again for a thicker coating.
  5. Place the fillets onto a foil lined baking sheet and drizzle them with olive oil or spray them with nonstick spray and bake at them at 425 degrees F or 220 degrees C for 15 minutes then turn them over and bake them for another 5 minutes.

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I love this lightened-up Fish and Chips recipe! I definitely need to try this next week!


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