Lupin Free Almond Flour Fish and Chips
Classic fish and chips gets a smart makeover here, swapping traditional wheat-based breading for almond flour to create a crust that's genuinely crispy, nutty, and full of flavor. The coating is seasoned with garlic powder, onion powder, and smoked paprika, so every bite of cod has real depth — not just a bland shell. Lupin flour is increasingly used as a wheat substitute in packaged coatings and restaurant batters, which can make ordering this dish a gamble if you're sensitive to legumes, but cooking it at home with a clearly labeled almond flour puts you fully in control. The oven-roasted potato wedges get their own hit of smoked paprika and avocado oil, crisping up beautifully on a wire rack alongside the fish without any deep fryer required. Everything cooks on a single baking sheet, which means less mess and a surprisingly easy weeknight dinner. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a pub-style plate that looks and tastes like it took far more effort than it did.
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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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