Mediterranean Diet Friendly Almond Flour Fish and Chips
Classic fish and chips gets a genuinely satisfying makeover here, swapping the usual deep-fried batter for a golden almond flour crust that crisps up beautifully in the oven. Cod is a lean, protein-rich fish that fits naturally into a Mediterranean-style way of eating, and pairing it with oven-roasted potato wedges keeps things wholesome without sacrificing any of the comfort. Avocado oil does the heavy lifting throughout — coating the potatoes for a smoky, caramelized edge and helping the almond flour crust adhere and brown on the fish. The two-stage roasting method is clever: the wedges get a head start so everything finishes at the same time, meaning you pull one pan from the oven and dinner is ready. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten the whole plate and give it that breezy, coastal feel. It's the kind of meal that feels indulgent but is built entirely from simple, real ingredients you can feel good about.
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!