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

Gluten-Free Fish and Chips

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.

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.

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.

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.