Artificial Food Coloring Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic pub favorite is built entirely from whole, recognizable ingredients — no dyes, no artificial seasonings, no mystery coatings. Conventional fish and chips can be a minefield, since pre-made batters and seasoning blends often sneak in synthetic colorings to boost that golden hue. Here, the warm color comes honestly from smoked paprika and the natural browning of almond flour in a hot oven. The almond flour crust clings beautifully to the cod, delivering a crunchy, nutty exterior that holds up surprisingly well without any deep-frying. Russet potato wedges roast alongside the fish on the same rack, picking up their own crisp edges from avocado oil and a touch of paprika. A squeeze of lemon and a scatter of fresh parsley at the end keep everything bright and clean-tasting. It's the kind of weeknight dinner that feels like a treat without any of the ingredient-label anxiety.
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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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