Celery Free Almond Flour Fish and Chips
Classic fish and chips gets a brilliant makeover here, swapping out traditional breadcrumbs for a seasoned almond flour crust that crisps up beautifully in the oven. The cod fillets come out with a deep golden coating packed with smoked paprika, garlic, and onion powder — genuinely satisfying in a way that feels indulgent without any of the deep-frying mess. Russet potato wedges roast alongside the fish on the same baking sheet, picking up their own smoky, caramelized edges and saving you from washing extra pans. For anyone navigating a celery-free lifestyle, this recipe is refreshingly straightforward — every single ingredient is right there on the list, with no hidden aromatics or seasoning blends to second-guess. The whole thing comes together on one rack in the oven, making it an easy weeknight win that still feels like a proper pub-style dinner. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a plate that looks as good as it tastes.
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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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