Anti Inflammatory Almond Flour Fish and Chips
Fish and chips is one of those comfort food classics that usually comes loaded with refined flour batter and deep-fried in inflammatory oils — not exactly a feel-good meal after the fact. This version flips the script entirely, swapping the traditional batter for a seasoned almond flour crust and roasting everything in the oven with avocado oil instead. Almond flour brings healthy fats and a genuinely satisfying crunch, while avocado oil keeps things clean without sacrificing that golden, crispy finish on both the cod and the potato wedges. The smoked paprika, garlic powder, and onion powder do serious flavor work here, so nothing tastes like a compromise. Cod is a lean, mild white fish that takes the almond crust beautifully, and the oven-roasted potato wedges come out tender inside with crisp edges — no deep fryer required. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel like a proper dinner. This recipe serves four, so it's an easy weeknight win that the whole table can get behind.
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Learn more →Ingredients
4 servings
For the chips
- 1 ½ lb russet potatoes (about 3 medium), scrubbed
- 2 tbsp avocado oil
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- 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
- 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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