Peanut Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic pub favorite delivers everything you want from fish and chips without a drop of oil for deep-frying. 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 — meaning less cleanup and more flavor. Smoked paprika, garlic powder, and onion powder do serious work in that breading, giving each bite a savory depth that rivals anything you'd pull from a fryer. Because the entire recipe relies on almond flour rather than wheat-based breadcrumbs or any peanut-derived ingredients, it's a genuinely worry-free option for anyone navigating peanut allergies at the dinner table. The egg wash and avocado oil help the crust cling tightly to the fish, so you get that satisfying crunch in every bite. Finish with a squeeze of lemon and a scatter of fresh parsley, and this wholesome, crowd-pleasing dinner is ready to go straight from the oven to the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!