Walnut 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 frying oil. The cod fillets are coated in a seasoned almond flour crust — garlicky, smoky, and deeply golden after a hot roast — while thick russet wedges crisp up alongside them on the same baking sheet. Everything is timed to finish together, so you're not juggling multiple pans or babysitting a fryer. For anyone navigating tree nut restrictions, it's worth knowing that almond flour is the only nut-derived ingredient in this recipe, making it naturally free of walnuts at every step. Avocado oil keeps things clean and neutral, letting the smoked paprika and garlic powder do the heavy lifting on flavor. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel genuinely restaurant-worthy. This is the kind of weeknight dinner that looks impressive but asks very little of you.
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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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