Seed Oil Free Almond Flour Fish and Chips
Classic fish and chips gets a serious upgrade here, swapping out the deep fryer and industrial seed oils for a sheet-pan method built entirely around avocado oil. That single swap matters more than it sounds — most restaurant and frozen versions of this dish are soaked in canola, soybean, or sunflower oil, which can be hard to avoid when you're craving something crispy and satisfying. Here, every drop of fat in the recipe comes from avocado oil, keeping things clean from the first toss of potato wedges to the final egg wash on the cod. The almond flour crust is the real star, pressing onto each fillet to form a deeply golden, nutty coating that holds its crunch straight out of the oven without a drop of batter or refined starch. Russet potato wedges roast alongside the fish on the same rack, picking up smoky paprika flavor and a satisfying crisp edge that rivals anything from a chip shop. A squeeze of lemon and a scatter of fresh parsley at the end keep it bright and fresh. It's the kind of weeknight dinner that feels indulgent but is actually built on a very short, very intentional ingredient list.
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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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