Cashew Free Almond Flour Fish and Chips
Classic fish and chips gets a brilliant oven-baked makeover here, swapping deep-frying for a hot wire rack that crisps everything up beautifully without a drop of frying oil. The cod fillets get coated in a seasoned almond flour crust — garlicky, smoky, and satisfyingly crunchy — while thick russet potato wedges roast alongside until golden and tender. Everything cooks on the same baking sheet, which means less mess and a dinner that comes together with real efficiency. For anyone navigating tree nut allergies that specifically involve cashews, almond flour is a genuinely useful pantry staple, and this recipe leans on it as the entire breading — no breadcrumbs, no mystery coatings. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel like proper pub food done right at home. It's the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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