Artificial Flavors Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic pub favorite delivers everything you love about the original without a single drop of frying oil or a synthetic flavoring in sight. Every ingredient here is straightforward and real — almond flour, smoked paprika, garlic powder, fresh cod, and russet potatoes — so you know exactly what you're eating. The almond flour crust is the real star, pressing firmly onto each fillet to create a nutty, deeply golden coating that crisps up beautifully on a wire rack in a hot oven. Meanwhile, the potato wedges roast alongside the fish, picking up smoky, savory flavor from the same spice blend so the whole meal comes together on one pan. Serving with fresh parsley and a squeeze of lemon keeps the finishing touches just as clean as the rest of the recipe. If you've ever squinted at the ingredient list on a bottle of seasoning or a box of frozen fish sticks, this is the kind of cooking that makes that habit feel worth it — because there's genuinely nothing here that needs a second look.
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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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