Honey 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 honey or any sweetener in sight. The cod fillets get coated in a seasoned almond flour crust that bakes up remarkably crunchy — no deep fryer, no breadcrumbs, no hidden ingredients to second-guess. Smoked paprika, garlic powder, and onion powder do the heavy lifting on flavor, giving the crust a savory depth that makes you forget you're eating something so straightforward to pull off. The potato wedges roast alongside the fish on the same rack, picking up their own smoky, caramelized edges while everything cooks together in one go. Because the whole dish is built from whole, recognizable ingredients, there's no need to scan labels for sneaky sweeteners that sometimes show up in store-bought batters or seasoning blends. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel genuinely restaurant-worthy. This is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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