Pork 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 baking sheet. The coating is built from almond flour seasoned with garlic powder, onion powder, and smoked paprika, which creates a nutty, deeply flavored crust that crisps up beautifully in a hot oven without a drop of frying oil. Cod is a naturally lean, mild fish that holds up perfectly to this kind of oven-bake method, and pressing the almond flour mixture firmly onto each fillet ensures you get that satisfying crunch in every bite. The potato wedges roast alongside the fish, tossed in avocado oil and smoked paprika for a warmly spiced edge that makes them far more interesting than a plain chip. Everything is completely free of pork and pork-derived ingredients — no lard, no bacon fat, nothing hidden in the breading — so you can serve this with total confidence. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel like a proper pub-style dinner. It's the kind of weeknight meal 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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