Gut Friendly Almond Flour Fish and Chips
Classic fish and chips gets a serious upgrade here, swapping the usual wheat-based batter for a golden almond flour crust that crisps up beautifully in the oven. Almond flour brings a nutty richness and a satisfying crunch without the refined grains that can be tough on a sensitive digestive system, making this a genuinely crowd-pleasing dinner that doesn't compromise on comfort. The cod fillets are coated in a well-seasoned blend of garlic powder, onion powder, and smoked paprika before roasting alongside thick-cut russet potato wedges tossed in avocado oil — everything comes together on one sheet pan, which means less mess and less stress. Avocado oil is used throughout, keeping the fat profile clean and the flavors neutral enough to let the fish shine. The whole thing roasts at high heat, so you get that deep golden crust and tender, flaky interior without a drop of frying oil. Finish with a squeeze of fresh lemon and a scatter of flat-leaf parsley, and you've got a plate that looks and tastes like a proper pub classic — just one that's a whole lot kinder to your gut.
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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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