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Gluten-Free Salmon Fish & Chips

Updated: May 5, 2018

One thing I really miss from my carefree days of eating food with gluten is fish and chips. Is there anything better than fish and chips and nice cold beer? This recipe is inspired from a wonderful place called Ivars Fish Bar in Seattle. This version is a little more healthy, since nothing is fried.


For the chips:

5-6 large russet potatoes, scrubbed and cut into fries

1/2 cup olive oil

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon paprika

1 teaspoon garlic powder

Salt & Pepper to taste

For the fish:

2 large salmon fillets, sliced

1 teaspoon garlic powder

Salt & Pepper to taste

1 1/2 - 2 cups cornmeal

Olive oil


  1. Preheat oven to 425 degrees fahrenheit.

  2. Toss the potatoes with olive oil and herbs.

  3. Cook for 20-25 minutes, turning over occasionally until chips are nicely brown and cooked through. Remove from oven and cover to keep warm.

  4. While the chips are baking, prepare the fish. Lay the slices of salmon on a plate and sprinkle with garlic powder, salt & pepper. Let it sit on the plate in the refrigerator until the potatoes are done.

  5. On foil lined cookie sheet, drizzle a little olive oil. Dip the salmon in cornmeal, coating all sides and arrange on cookie sheet. Drizzle with more olive oil.

  6. Broil on high for 10 minutes, turn and broil 10 minutes further or until fish is golden brown. Serve with your favorite tartar sauce and lemon slices, and possibly a delicious gluten-free beer.

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