Pregnancy Friendly Almond Flour Fish and Chips
Fish and chips is one of those cravings that can hit hard, and this baked version delivers all the satisfying crunch and comfort without the deep fryer. Cod is an excellent choice during pregnancy — it's a lower-mercury white fish that still gives you that hearty, flaky bite you're after. The almond flour crust locks in moisture and crisps up beautifully in the oven, so you get a golden, textured coating without any of the guesswork around frying oils. Cooking everything to a verified internal temperature of 145°F means the fish is fully safe to eat, which matters a lot right now. The smoked paprika, garlic powder, and onion powder do serious flavor work in that crust, and the roasted potato wedges come out golden and tender alongside it. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole plate. It's the kind of wholesome, crave-worthy dinner that feels indulgent but is genuinely good for you and your growing baby.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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