Sesame Free Almond Flour Fish and Chips
Classic fish and chips gets a brilliant oven-baked makeover here, delivering that satisfying crunch without a drop of oil for deep frying. The coating is built entirely from almond flour seasoned with smoked paprika, garlic powder, and onion powder — no breadcrumbs, no hidden grain-based fillers, and absolutely nothing to trigger sesame concerns. Cod fillets get dipped in an egg wash, pressed firmly into the almond flour crust, and roasted on a wire rack so hot air circulates all around for an even, golden finish. The potato wedges go into the same oven at the same time, tossed in avocado oil and smoked paprika until they come out crispy on the outside and fluffy within. Everything lands on the table together, which means no juggling pots of oil or staggered cooking times. A squeeze of lemon and a scatter of fresh parsley over the top pull the whole plate together with brightness and color. It's the kind of weeknight dinner that feels like a treat without any of the usual stress around ingredient labels.
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!