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close up shot of white plate with beige border with two pieces of fried fish and fries and a small wooden bowl sitting on the plate with tamarind sauce

Caribbean Fish and Chips with Tamarind Sauce (Gluten free, AIP, paleo)

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5 from 3 reviews


This recipe for Caribbean Fish and Chips with Tamarind Sauce is a flavorful take on Britain’s national dish. It’s gluten free, paleo, AIP and absolutely delicious.


Units Scale


  • 6 green bananas, unripened bananas
  • 2 TBSP olive oil
  • 1/2 tsp salt (plus more to taste)

Tamarind Sauce 

  • 1/4 cup tamarind paste or puree
  • 1/41/2 cup water (depending on thickness of your tamarind)
  • 23 TBSP maple syrup (or more according to taste)
  • Pinch of sea salt


  • 1 cup fresh culantro or cilantro (leaves and stems)
  • 4 cloves garlic
  • 1 large yellow onion
  • 1/4 cup green onions or chives, chopped
  • 2 TBSP fresh thyme
  • 2 TBSP fresh lime juice
  • 1/4 cup water
  • 1.5 lb cod, haddock or pollock fillets, cut into 6 pieces
  • 1 tsp sea salt


  • 3/4 cup cassava flour
  • 3/4 tsp sea salt
  • 3/4 tsp garlic powder
  • 1/4 tsp baking soda
  • 1 cup carbonated water
  • 1/2 cup tapioca starch
  • Lard, tallow, or avocado oil (for frying)



  • Peel green bananas by trimming both ends and scoring the skin vertically in 3-4 areas to help remove the skin. Because the fruit is unripened, the skin will be tough.
  • Slice the bananas into thin fries of even sizes.
  • Place fries in a large bowl and drizzle with olive oil and sea salt. Massage oil and salt into the fries using your hands.
  • If using an  air fryer, work in batches, placing fries in an even layer into the basket. Fry at 400F for 10 minutes, flipping halfway throughout. Repeat with remaining batches. Once cooked, sprinkle with additional sea salt to taste. If baking in the oven, preheat oven to 400F. Line two large baking sheets with parchment paper and spread fries out in an even layer, being careful not to crowd the baking sheets so that the fries get crispy. Bake for 20 minutes, flipping once 10 minutes in. Once cooked, sprinkle with additional sea salt to taste.

Tamarind Sauce 

  1. Place tamarind paste in a small saucepan along with water, maple syrup and pinch of sea salt. Stir to combine and boil on low heat until the mixture reduces and has reached desired thickness.
  2. Adjust maple syrup and salt according to taste.

Fish + Batter

  1. Add culantro/cilantro, garlic, onion, chives, thyme, lime juice and water to a food processor and pulse until combined into a relatively smooth paste.
  2. Pour green seasoning onto fish fillets and season with salt. 
  3. In a large bowl combine cassava flour, sea salt, garlic powder, baking soda and carbonated water and whisk together. Do not over beat, as you want the mixture to maintain air bubbles inside. 
  4. In a separate bowl, add the tapioca flour.
  5. In medium-sized skillet, add cooking fat of choice to about an inch high and heat over medium-high heat until 350F-375F. You can use a candy thermometer to test the temperature of the oil. 
  6. Once the oil/fat is ready, dip each fillet of fish into tapioca starch, then into the liquid batter and place immediately into the pot. 
  7. Cook for 4-5 minutes, until the batter turns golden brown, flipping halfway through if necessary.*
  8. Use a slotted spoon to remove the fish from the fat and allow to drain on a wire cooling rack placed over a baking sheet. 
  9. Serve immediately so the fish doesn’t lose its crispiness.**



*If the fish is not fully submerged in the oil, flip the fish halfway through cooking.

**See blog post above for tips on ensuring crispiness.

  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Category: Mains
  • Method: Frying
  • Cuisine: British/Caribbean