Chestnut Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic delivers everything you want from fish and chips without a drop of oil for deep-frying. Thick russet potato wedges get tossed in smoked paprika and avocado oil before roasting to a beautifully caramelized finish, while cod fillets are pressed into a seasoned almond flour crust that turns genuinely crunchy in the oven. The almond flour coating is the real star here — it clings to the egg-washed fish and bakes up with a deep golden color and a satisfying crunch that rivals anything from a fryer. For anyone navigating tree nut concerns around chestnuts specifically, it's worth knowing that almonds are a completely separate species, and this recipe keeps things clean with a short, straightforward ingredient list and no ambiguous pantry additions. Everything comes together on a single wire-rack baking sheet, which means the hot circulating air crisps both the fish and the chips at the same time with minimal cleanup. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel like a proper restaurant-style meal. This is the kind of weeknight dinner that genuinely impresses without asking much of you.
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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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