Gelatin 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 oil for deep-frying. The cod fillets get coated in a seasoned almond flour crust that bakes up beautifully firm and golden, while thick-cut russet potato wedges roast alongside them on the same rack until perfectly crisp. Because the breading is built entirely from almond flour, eggs, and spices, there are no hidden additives or stabilizers to worry about — just clean, straightforward ingredients from start to finish. Gelatin sometimes sneaks into packaged breadcrumbs and batter mixes as a binding agent, so making your own coating from scratch is the smartest move here. The smoked paprika, garlic powder, and onion powder layered into both the fish and the chips give every bite a warm, savory depth that feels anything but plain. A squeeze of lemon and a scatter of fresh parsley right before serving brighten the whole plate and make it feel genuinely restaurant-worthy. This is the kind of weeknight dinner that earns serious repeat requests.
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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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