Rice Free Almond Flour Fish and Chips
Classic fish and chips gets a smart makeover here, swapping out any grain-based breading for a golden, nutty almond flour crust that clings beautifully to flaky cod fillets. The result is a deeply satisfying plate — crispy on the outside, tender and flaky within — that delivers every bit of the comfort you'd expect from this pub-night favorite. Since rice flour is a common go-to in gluten-free batters, it can be tricky to find a fish and chips recipe that skips it entirely, but the almond flour coating here does the heavy lifting with no compromises on texture or flavor. Smoked paprika, garlic powder, and onion powder season both the fish and the potato wedges, so every bite is layered with warmth and depth. The whole meal comes together on a single sheet pan, with the russet potato wedges roasting alongside the breaded cod for a genuinely easy weeknight dinner. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make it feel a little fancy without any extra effort.
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!