Brazil Nut Free Almond Flour Fish and Chips
Classic fish and chips gets a genuinely craveable makeover here, with golden-crusted cod fillets and smoky roasted potato wedges all coming together on a single sheet pan. The coating is built from almond flour seasoned with garlic powder, onion powder, and smoked paprika, which creates a crust that's nutty, deeply golden, and satisfyingly crisp without a drop of oil in the fryer. For anyone navigating tree nut concerns, almond flour is a safe and widely available choice — and crucially, it contains none of the brazil nut cross-contact risks that can make packaged breadcrumbs or specialty flours a gamble. The potato wedges roast alongside the fish, picking up their own smoky paprika flavor and crisping up beautifully on the wire rack. Everything finishes at the same time, so you're not juggling multiple pans or babysitting a stovetop. A squeeze of lemon and a scatter of fresh parsley over the top pulls the whole plate together in a way that feels like a proper pub dinner, made entirely at home.
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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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