Turkey Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked fish and chips delivers everything you love about the classic without a drop of poultry in sight. Cod fillets get coated in a seasoned almond flour crust that bakes up beautifully firm and golden — no deep fryer, no mystery ingredients. The smoked paprika, garlic powder, and onion powder do serious work here, giving the crust a savory depth that rivals anything you'd pull from a takeaway box. Meanwhile, thick russet potato wedges roast on the same rack, picking up a smoky edge from their own paprika-and-avocado-oil toss. Everything comes together on one baking sheet, which means less cleanup and more time to squeeze lemon over your plate. Finished with fresh parsley and a bright hit of citrus, this is comfort food that feels a little elevated without asking much of you 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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