MSG 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 frying oil or a single additive to worry about. The coating on the cod is made entirely from almond flour seasoned with garlic powder, onion powder, and smoked paprika — no breadcrumbs, no mystery fillers, just clean, wholesome ingredients you can actually read. That matters more than people realize, because traditional battered fish and packaged seasoning blends are notorious hiding spots for flavor enhancers that can be hard to avoid when eating out or grabbing something pre-made. Here, every component is built from scratch, so you stay in full control. The potato wedges get tossed in avocado oil and smoked paprika before roasting on a wire rack, which means they come out genuinely crisp on the outside and fluffy in the middle — no deep fryer required. Everything bakes together on one sheet pan, making cleanup refreshingly simple. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a pub-style dinner that feels indulgent but keeps things exactly as straightforward as you need them to be.
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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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