Citrus Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic pub favorite delivers everything you want from fish and chips without a drop of citrus in the batter or the seasoning. The cod fillets get coated in a well-spiced almond flour crust — garlic powder, onion powder, and smoked paprika doing all the heavy lifting — then roasted on a wire rack so the heat circulates and crisps every side evenly. Meanwhile, thick russet potato wedges roast alongside, tossed in avocado oil and smoked paprika until they're golden and tender all the way through. The lemon wedges listed for serving are completely optional, so skipping them keeps the whole plate safely free of citrus without sacrificing any of the dish's bold, savory character. What makes this approach so smart is that the almond flour crust clings beautifully to the egg-washed fillets and bakes up with a firm, satisfying crunch that rivals anything you'd get from a deep fryer. Everything comes together on a single baking sheet, which means less cleanup and a dinner that feels far more impressive than the effort involved. Serve it straight from the oven while the crust is still crackling — that's when it's absolutely at its best.
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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)
Can be omittedlemon
- 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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