BHA & BHT Free Almond Flour Fish and Chips
Fish and chips is one of those craveable comfort meals that can feel off-limits when you're avoiding synthetic preservatives like BHA and BHT — especially since so many packaged breadcrumbs and seasoning blends sneak them in. This version sidesteps all of that by using almond flour as the coating, which delivers a genuinely crispy, golden crust on the cod without a single additive in sight. The whole thing comes together on one sheet pan in the oven, so you get that satisfying crunch without a pot of oil on the stove. Smoked paprika, garlic powder, and onion powder give the fish real depth and warmth, while avocado oil keeps everything clean and simple from start to finish. The russet potato wedges roast up beautifully alongside the fish — crisp on the outside, fluffy in the middle — and the timing is staggered so both come out perfectly done at the same time. A squeeze of lemon and a handful of fresh parsley over the top and this is a proper, pub-worthy plate that happens to be made entirely from whole, recognizable ingredients.
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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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