Nutmeg Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a beloved classic delivers everything you want from fish and chips without a drop of oil for frying. Thick russet potato wedges get tossed in smoked paprika and avocado oil before roasting to a beautifully caramelized finish, while cod fillets are 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 to the egg-washed fish and bakes up with a deep golden color and a satisfying bite that rivals anything from a takeaway box. Warm spices like garlic powder, onion powder, and smoked paprika do all the heavy lifting in the seasoning, so there's no need for anything that could sneak unwanted flavors into the dish. Everything roasts together on a single wire rack, which means less cleanup and more time at the table. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel like a proper restaurant-style meal. It's the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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