Red Meat Allergy Friendly Almond Flour Fish and Chips

Total time1 hr

Prep time20 min

Cook time40 min

Red Meat Allergy Friendly Almond Flour Fish and Chips

Classic fish and chips gets a brilliant oven-baked makeover here, swapping the usual wheat-based batter for a nutty almond flour crust that clings beautifully to flaky cod fillets. The whole thing — crispy potato wedges and golden-crusted fish — comes together on a single sheet pan, which means less mess and more time at the table. Smoked paprika, garlic powder, and onion powder do serious flavor work in that almond flour coating, giving you a crust that's deeply savory and satisfying without a drop of red meat anywhere near the pan. The potatoes get a head start in the oven so everything finishes at the same time, and that wire rack setup is the secret to getting genuine crunch on both the fish and the wedges. Since every ingredient here is straightforward and easy to verify, there's no guesswork about hidden meat-derived additives or cross-contamination from processed coatings. Finish with a squeeze of lemon and a scatter of fresh parsley, and this is genuinely pub-worthy comfort food that just happens to be completely safe for anyone avoiding red meat.

About Fig

Fig 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
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
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!