Legume Free Almond Flour Fish and Chips
Classic fish and chips gets a smart makeover here, swapping out traditional wheat-based batter for a golden almond flour crust that crisps up beautifully in the oven. The coating is seasoned with smoked paprika, garlic powder, and onion powder, so every bite of flaky cod delivers serious flavor without relying on any grain or legume-based ingredients. Russet potato wedges roast alongside the fish on the same rack, picking up their own smoky seasoning and turning irresistibly golden — no deep fryer required. Because the whole dish comes together on a single baking sheet, timing is straightforward and cleanup is minimal. Almond flour can sometimes feel tricky to work with, but pressing it firmly onto egg-dipped fillets gives you a crust that actually holds together and develops a satisfying crunch. A squeeze of lemon and a scatter of fresh parsley over the top at the end keeps things bright and pub-worthy. This is the kind of crowd-pleasing comfort food that happens to check every box without tasting like it made any compromises.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!