Dairy Free Almond Flour Fish and Chips
Classic fish and chips is one of those pub favorites that usually relies on a beer batter loaded with wheat flour — and often cooked in shared fryers where dairy cross-contact is a real concern. This oven-baked version sidesteps all of that by using almond flour as the coating, which clings beautifully to the cod fillets and bakes up into a deep golden, satisfying crust without a drop of butter or milk in sight. The smoked paprika, garlic powder, and onion powder layered into that crust give every bite serious flavor, while the egg wash helps everything adhere so you still get that hearty, crunchy exterior you're after. Meanwhile, the russet potato wedges roast on the same rack, tossed in avocado oil and smoked paprika until they're crispy on the outside and fluffy within — no deep fryer required. Everything comes together on one baking sheet, which means less cleanup and a genuinely weeknight-friendly dinner. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a plate that looks and tastes like a proper treat.
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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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