Macadamia Free Almond Flour Fish and Chips
Classic fish and chips gets a genuinely craveable makeover here, swapping the usual deep-fried batter for a seasoned almond flour crust that bakes up golden, firm, and satisfying in the oven. The cod fillets get dipped in an egg wash, pressed into a spiced almond flour coating, and roasted on a wire rack so hot air circulates all around — no oil-filled pot required. Meanwhile, smoked paprika-dusted russet potato wedges roast on the same pan, turning crispy and golden without any fuss. Everything comes together on one baking sheet, which means less cleanup and a dinner that actually feels like a treat. For anyone navigating tree nut concerns, almond flour is a completely separate species from macadamia and is the only nut-based ingredient here, so the recipe stays clean and straightforward. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel like something you'd order at a proper seaside spot. 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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