Paraben 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 the deep fryer or the ingredient guesswork. The cod fillets get coated in a seasoned almond flour crust that bakes up beautifully firm and golden, while thick-cut russet potato wedges roast alongside them on the same rack — timing everything together so dinner lands on the table all at once. Every ingredient here is straightforward and whole-food: avocado oil, eggs, spices, and fresh fish, with no preservatives, artificial additives, or synthetic compounds to worry about. That matters a lot when you're navigating a paraben-free lifestyle, because conventional breaded or battered fish products can carry a surprising number of hidden additives in their coatings and oils. Smoked paprika, garlic powder, and onion powder do the heavy lifting on flavor, giving the crust a warm, savory depth that pairs perfectly with a bright squeeze of lemon. The wire rack setup is the secret weapon here — it lets hot air circulate under both the fish and the wedges so everything crisps evenly without flipping the fish at all. Serve it straight from the oven with fresh parsley scattered over the top and you've got a pub-style dinner that feels indulgent but is built entirely from ingredients you can trust.
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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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