Emulsifier 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 frying oil or any of the processed additives that sneak into store-bought coatings and frozen versions. The breading is built entirely from almond flour seasoned with smoked paprika, garlic powder, and onion powder — nothing more, nothing less — so you know exactly what's going on every fillet. Eggs and a touch of avocado oil help the coating grip the cod and bake up with a genuinely crunchy, deep-golden crust that holds together beautifully on the plate. The potato wedges roast on the same rack, tossed in avocado oil and smoked paprika, picking up crisp edges and smoky flavor while the fish does its thing in the same oven. Because every single ingredient here is whole and unprocessed, there are no hidden emulsifiers to track down or decode on a label — just real food cooked simply. A squeeze of lemon and a handful of fresh parsley over the top at the end ties the whole plate together with brightness. It's the kind of weeknight dinner that feels like a treat without any of the compromise.
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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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