Mustard Free Almond Flour Fish and Chips
Classic fish and chips gets a brilliant oven-baked makeover here, swapping traditional batter for a seasoned almond flour crust that crisps up beautifully without a drop of fryer oil. The cod fillets come out golden and firm, with garlic powder, onion powder, and smoked paprika doing serious flavor work in every bite. Mustard has a sneaky way of showing up in pub-style batters, marinades, and even spice blends, so building the coating from scratch with simple, whole ingredients keeps things completely clear. The potato wedges roast on the same rack at the same time, tossed in avocado oil and smoked paprika until they're crispy-edged and deeply satisfying. Everything comes together on one baking sheet, which means less cleanup and more time at the table. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a proper, crowd-pleasing dinner that doesn't ask you to compromise on anything.
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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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