Turmeric Free Almond Flour Fish and Chips
Crispy, golden, and deeply satisfying, this oven-baked take on a classic pub favorite delivers everything you want from fish and chips without a drop of turmeric anywhere in the recipe. That matters more than it sounds — plenty of spice blends, seasoned coatings, and even some store-bought breadcrumbs sneak turmeric in, making it genuinely tricky to find a safe version of this dish. Here, the crust is built entirely from almond flour seasoned with smoked paprika, garlic powder, and onion powder, giving the cod fillets a nutty, deeply savory coating that crisps up beautifully in the oven. The potato wedges roast on the same rack, tossed in avocado oil and smoked paprika until they're golden and tender with just the right amount of bite. Everything comes together on a single baking sheet, which keeps cleanup minimal and the whole process surprisingly straightforward. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole plate and make it feel restaurant-worthy. It's the kind of meal that's impressive enough for company but easy enough for a weeknight.
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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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