Oats Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic pub favorite delivers everything you love about fish and chips without a single grain in sight. The coating is built entirely from almond flour seasoned with garlic powder, onion powder, and smoked paprika, which means there's no breadcrumb swap to stress over — the crust is naturally free of oats and still comes out beautifully firm and golden. For anyone navigating an oat sensitivity, traditional battered fish is often a minefield of hidden grains, but this recipe sidesteps all of that with a clean, straightforward ingredient list. The cod fillets get dipped in an egg wash before being pressed into the almond flour mixture, which helps the coating cling and crisp up properly in a hot oven. Meanwhile, russet potato wedges roast on the same rack, tossed in avocado oil and smoked paprika until they're caramelized and tender inside. Everything comes together on one baking sheet, which keeps cleanup minimal and timing simple. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a weeknight dinner that feels genuinely indulgent.
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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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