Low Sodium Almond Flour Fish and Chips

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the chips

1 ½ lb russet potatoes (about 3 medium), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp avocado oil
½ tsp smoked paprika
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the fish

1 ½ cups almond flour
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 large eggs
1 tbsp avocado oil
4 cod fillets (about 6 oz each), patted dry

For serving

lemon wedges, for serving (optional)
fresh flat-leaf parsley, chopped, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly brush the rack with avocado oil.
2
Cut the potatoes lengthwise into 1/2-inch-thick wedges. In a large bowl, toss the wedges with 2 tbsp avocado oil, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on one half of the prepared rack, cut-side down.

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