Fish and chips is one of those cravings that can feel impossible to satisfy when you're avoiding grain-based coatings, since most classic recipes lean heavily on wheat or other flour blends that can sneak in problematic grains. This version sidesteps all of that by using almond flour as the sole coating for the cod, creating a crust that goes genuinely golden and crisp in the oven without a single grain in sight. The smoked paprika, garlic powder, and onion powder in the breading do serious flavor work, so you're not sacrificing anything in the taste department. Meanwhile, the russet potato wedges roast on the same rack, picking up their own smoky seasoning and crisping up beautifully alongside the fish. Everything comes together on one baking sheet, which means less cleanup and a dinner that hits the table fast. 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 spread. It's the kind of meal that genuinely surprises people — nobody misses the batter.
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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.
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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