Chicken 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 the original without a single piece of poultry in sight. The star of the show is flaky cod, coated in a seasoned almond flour crust that bakes up beautifully crunchy — no deep fryer, no chicken-based broths, no hidden poultry derivatives to worry about. Smoked paprika, garlic powder, and onion powder do serious heavy lifting in that breading, giving each fillet a warm, savory depth that tastes far more complex than the ingredient list suggests. The potato wedges roast right alongside the fish on the same rack, picking up their own smoky seasoning and crisping into thick, satisfying chips with minimal fuss. Everything comes together on one baking sheet, which means less cleanup and more time to squeeze lemon over your plate and feel smug about it. Finish with a scatter of fresh parsley and those optional lemon wedges, and you've got a restaurant-worthy dinner that's completely free of cross-contact concerns from poultry. It's the kind of wholesome, crowd-pleasing meal that makes you wonder why you ever ordered takeout.
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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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