High Fructose Corn Syrup Free Almond Flour Fish and Chips
Fish and chips is one of those craveable comfort meals that can quietly sneak in unwanted additives when you order it out or grab a frozen version off the shelf. This oven-baked take keeps things refreshingly clean — every ingredient on the list is whole and straightforward, with no syrups, sweetened coatings, or processed fillers anywhere in sight. The cod fillets get a generous press into a seasoned almond flour crust that bakes up genuinely golden and crisp, while thick russet potato wedges roast alongside on the same rack until they're tender inside and caramelized at the edges. Smoked paprika, garlic powder, and onion powder do the heavy lifting on flavor, so you're not missing a thing. Avocado oil keeps the whole sheet pan method light but effective, and the timed flip ensures both the fish and the chips hit their peak texture at the same moment. A squeeze of lemon and a scatter of fresh parsley over the top pulls it all together into something that looks and tastes far more impressive than the effort involved. It's the kind of weeknight dinner that satisfies a serious craving without any of the ingredient second-guessing.
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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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