Pecan Free Almond Flour Fish and Chips
Classic fish and chips gets a genuinely craveable makeover here, swapping the usual deep-fried batter for a seasoned almond flour crust that bakes up golden, crisp, and full of flavor. The cod fillets get dipped in an egg wash, pressed into a spiced almond flour coating, and roasted on a wire rack so heat circulates all around — no soggy bottoms, no oil-splattered stovetop. Meanwhile, thick russet potato wedges roast alongside, tossed in avocado oil and smoked paprika until they're tender inside and caramelized at the edges. Everything comes together on a single baking sheet, which makes cleanup almost as satisfying as the meal itself. For anyone navigating tree nut concerns, it's worth knowing that almond flour is the only nut-based ingredient here, and the rest of the lineup is straightforward pantry staples — no hidden blends, no mystery coatings. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a pub-style dinner that looks and tastes like it took far more effort than it did.
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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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