Pistachio Free Almond Flour Fish and Chips
Classic fish and chips gets a genuinely craveable makeover here, with golden-crusted cod fillets and smoky roasted potato wedges all coming together on a single sheet pan. The coating is built from almond flour seasoned with garlic powder, onion powder, and smoked paprika, which creates a crust that's nutty, deeply savory, and satisfyingly crisp straight from the oven. Because every ingredient is straightforward and clearly labeled, there's no guesswork about hidden additives or shared-facility concerns that can make packaged breadcrumbs such a headache. The whole thing roasts at 425°F, so the potato wedges caramelize beautifully while the fish finishes to a safe internal temperature of 145°F — no deep fryer, no splatter, no stress. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it feel genuinely restaurant-worthy. It's the kind of weeknight dinner that looks impressive but asks very little of you.
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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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