Shellfish Free Almond Flour Fish and Chips
Classic fish and chips gets a brilliant makeover here, swapping the usual wheat-based batter for a seasoned almond flour crust that bakes up genuinely golden and crisp in the oven. Cod fillets are dipped in an egg wash, pressed into a smoky, garlicky almond flour coating, and roasted on a wire rack so hot air circulates all around them — no deep fryer, no soggy bottoms. The chips are thick-cut russet wedges tossed in smoked paprika and avocado oil, roasted right alongside the fish on the same pan so everything comes out of the oven at once. For anyone navigating shellfish allergies, this is a refreshingly straightforward win — every ingredient is clean and easy to verify, with zero hidden seafood blends or shared-fryer concerns that make restaurant fish and chips such a gamble. A squeeze of lemon and a scatter of fresh parsley over the top pull the whole plate together with that bright, pub-style finish. It's the kind of weeknight dinner that feels like a treat without requiring much effort at all.
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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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