Citric Acid Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic delivers everything you love about fish and chips without a drop of citric acid in sight. That matters more than you might think — many commercial breadings, seasoning blends, and even frozen potato products sneak in citric acid as a preservative or flavor enhancer, making the traditional version a minefield for anyone avoiding it. Here, russet potato wedges get tossed in avocado oil and smoked paprika before roasting on a wire rack until genuinely crisp, while thick cod fillets are pressed into a seasoned almond flour crust that turns deep golden and firm in the oven. The almond flour coating does double duty: it creates a satisfying crunch and keeps every ingredient on the list clean and straightforward. Both the fish and the chips share the same baking sheet, timed so everything comes out hot and ready together — no deep fryer, no mystery additives. Lemon wedges and fresh parsley are listed as optional finishers, so you can dress it up or keep it simple depending on your tolerance. This is the kind of weeknight dinner that feels like a treat without any of the label-reading stress.
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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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