Wheat Free Almond Flour Fish and Chips
Classic fish and chips is one of those pub-night cravings that can feel completely off-limits when you're avoiding wheat, but this oven-baked version pulls it off beautifully. The secret is a seasoned almond flour coating that crisps up in the oven just like a traditional batter, giving the cod fillets a deep golden crust with real crunch. Smoked paprika, garlic powder, and onion powder do serious flavor work in that breading, so nothing tastes like a compromise. The chips are thick-cut russet wedges roasted on the same rack, tossed in avocado oil and smoked paprika until they're golden and tender all the way through. Everything goes into one oven at the same time, which keeps the whole process surprisingly manageable for a weeknight. A squeeze of lemon and a scatter of fresh parsley at the end bring the whole plate together with that bright, classic finish. It's the kind of dinner that genuinely satisfies the craving without a single grain of wheat in sight.
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!