Yeast Free Almond Flour Fish and Chips
Classic fish and chips gets a brilliant makeover here, swapping out the usual beer batter — which is loaded with yeast — for a seasoned almond flour crust that crisps up beautifully in the oven. The coating is built from almond flour, garlic powder, onion powder, and smoked paprika, so every bite of cod is packed with flavor without a trace of fermented ingredients. Egg and a splash of avocado oil help the crust bond tightly to the fish, giving you that satisfying crunch you'd expect from a deep-fried version. The potato wedges roast on the same rack, picking up their own smoky, golden edges while the fish does its thing — minimal cleanup, maximum payoff. Everything comes together on a single baking sheet, which makes this feel far less fussy than it sounds. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole plate and make it feel genuinely restaurant-worthy. Whether you're navigating dietary restrictions or just looking for a lighter, cleaner take on a pub classic, this one absolutely delivers.
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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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