Fried cod in egg and almond flour

Author: WildAJA

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Enjoy your delicious homemade fried cod coated with egg and almond flour! This recipe provides a healthier twist on traditional fried fish by using almond flour instead of regular flour.

Ingredients:

Number of portions: 4

cod fillets

eggs

1 Cup(s)

almond flour

Acc. to taste

salt and pepper

1 Teaspoon(s)

paprika (optional)

Cooking oil (such as vegetable oil or olive oil)

Drain and Serve:

Once the cod fillets are cooked, use a slotted spatula to transfer them to a plate lined with paper towels. This will help absorb any excess oil. Season with a bit of extra salt and pepper if desired. Serve the fried cod fillets with your favorite dipping sauce or side dishes.

Preparation:

Preparation time: 15-30 min.

Prep the Cod Fillets: Pat the cod fillets dry with paper towels to remove excess moisture. This will help the coating adhere better.
Set Up the Coating Station: In a shallow bowl, beat the eggs until well mixed. Add a pinch of salt, pepper, paprika, or fish seasoning (if using), and whisk to combine. In another shallow bowl or plate, spread out the almond flour.
Coat the Cod: Dip a cod fillet into the beaten egg mixture, making sure it's coated evenly on all sides. Allow any excess egg mixture to drip off before proceeding to the next step.
Coat with Almond Flour: Place the egg-coated cod fillet in the almond flour, pressing gently to ensure the almond flour sticks to the fish.
Turn the fillet over and press it into the almond flour on both sides until well coated. Shake off any excess almond flour.
Heat the Oil: In a skillet or frying pan, add enough cooking oil to cover the bottom with about 1/4 inch of oil.
Heat the oil over medium-high heat until it's hot and shimmering. A drop of water should sizzle when added to the oil.
Fry the Cod: Carefully place the coated cod fillets in the hot oil. Fry for about 3-4 minutes on each side, or until the coating is golden brown and the fish flakes easily with a fork. The cooking time may vary based on the thickness of the fillets.

Author: WildAJA

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