Carrageenan 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 fish and chips without a drop of frying oil or any of the additives that make store-bought versions a concern. Carrageenan, a thickener derived from seaweed, sneaks into a surprising number of processed foods and even some seafood products — so starting with fresh cod fillets and whole, recognizable ingredients keeps this dish completely clean. The coating is built from almond flour seasoned with smoked paprika, garlic powder, and onion powder, which crisps up beautifully in a hot oven and clings to the fish with the help of an egg-and-avocado-oil wash. Meanwhile, russet potato wedges roast on the same rack, picking up their own smoky, caramelized edges without any mystery ingredients. Everything comes together on a single baking sheet, which means less cleanup and a genuinely weeknight-friendly dinner. Finish with a squeeze of lemon and a handful of fresh parsley, and you've got a plate that looks and tastes like it came from somewhere far fancier than your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!