Mushroom 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 oil from a deep fryer. Thick russet potato wedges get tossed in smoked paprika and avocado oil before roasting to a beautifully caramelized finish, while cod fillets get pressed into a seasoned almond flour crust that turns genuinely crunchy in the oven. The almond flour coating is the real star here — it clings tightly to the fish, browns evenly, and gives you that satisfying crackle with every bite. Because every single ingredient in this recipe is naturally free from fungi, there's no need to scan labels or swap anything out — it's straightforwardly safe from start to finish. The whole thing comes together on a single sheet pan, which means less cleanup and more time enjoying 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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