Pescatarian Almond Flour Fish and Chips
Classic fish and chips gets a brilliant oven-baked makeover here, swapping the deep fryer and breadcrumbs for a golden almond flour crust that clings beautifully to tender cod fillets. The smoked paprika, garlic powder, and onion powder in the coating give every bite a savory depth that honestly rivals anything you'd pull from a chip shop. Meanwhile, the russet potato wedges roast on the same rack, picking up crispy edges and that same warm paprika note — no second pan, no extra mess. Everything times out together so the fish hits 145°F just as the wedges turn perfectly golden, which makes this feel far more effortless than it looks on the plate. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole dish and make it feel genuinely restaurant-worthy. It's a satisfying, protein-forward meal built entirely around seafood, with no meat in sight and nothing hidden to second-guess.
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!