Ginger Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic pub favorite delivers everything you love about fish and chips without a drop of ginger anywhere in the recipe. The cod fillets get coated in a seasoned almond flour crust that bakes up beautifully firm and golden, while smoked paprika, garlic powder, and onion powder do all the heavy lifting on flavor. Russet potato wedges roast alongside on the same rack, picking up a smoky edge and crisping up at the edges in a way that feels genuinely indulgent. For anyone navigating a ginger sensitivity, takeout fish and chips can be a gamble — marinades, batters, and dipping sauces often sneak it in — so making this at home puts you fully in control of every ingredient. The almond flour crust is a smart swap that also happens to create a satisfying crunch without any of the usual batter fuss. A squeeze of lemon and a scatter of fresh parsley over the top before serving brings the whole plate to life. This is the kind of weeknight dinner that feels like a 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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