My kids love this Coconut Almond Crusted Cod recipe. It is great with extra condiments, like ketchup or tartar sauce, but delicious without them. My kids also like to eat the extra little crispies from the bottom of the pan.
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Ingredients for Coconut Almond Crusted Cod
2 pounds wild caught cod fish, thawed (if not fresh)
½ cup coconut flour (We use Nutiva Organic Coconut Flour
4 large eggs
1 cup almond flour/meal (We have used Bob’s Red Mill Almond Meal Flour
1 teaspoon sea salt
½ teaspoon black pepper
…or other favorite seasonings.
2-4 tablespoons coconut oil
Instructions for Coconut Almond Crusted Cod
Place coconut flour in a small bowl, crack eggs into another small bowl and scramble with a fork, and almond flour/meal in a third small bowl. Mix salt and pepper or other seasonings into almond flour/meal.
Gently dry cod with a paper towel. Lightly coat cod with coconut flour, shaking off extra flour.
Then coat cod evenly with egg, shaking off excess egg.
Lastly, coat with almond flour/meal mixture, shaking off excess flour.
Heat cast iron skillet (or oven-safe skillet of your choice) over medium heat, add coconut oil to generously coat the bottom of the pan. Place fish in skillet and lightly brown on both sides, set aside.
Heat oven to 350° F. Place skillet, with fish, in oven and bake for 10-15 minutes until crust is golden brown or until the internal temperature of the fish reaches 145° F (this depends on the thickness of the fish). Enjoy!
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- 2 pounds wild caught cod fish, thawed (if not fresh)
- ½ cup coconut flour (We use Nutiva Organic Coconut Flour.)
- 4 large eggs
- 1 cup almond flour/meal (We have used Bob's Red Mill Almond Meal Flour, Kirkland, and Simple Truth Organic)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ...or other favorite seasonings.
- 2-4 tablespoons coconut oil
- Place coconut flour in a small bowl, crack eggs into another small bowl and scramble with a fork, and almond flour/meal in a third small bowl. Mix salt and pepper or other seasonings into almond flour/meal.
- Gently dry cod with a paper towel. Lightly coat cod with coconut flour, shaking off extra flour. Then coat cod evenly with egg, shaking off excess egg. Lastly, coat with almond flour/meal mixture, shaking off excess flour.
- Heat cast iron skillet (or oven-safe skillet of your choice) over medium heat, add coconut oil to generously coat the bottom of the pan pan. Place fish in skillet and lightly brown on both sides, set aside.
- Heat oven to 350° F. Place skillet, with fish, in oven and bake for 10-15 minutes until crust is golden brown or until the internal temperature of the fish reaches 145° F (this depends on the thickness of the fish). Enjoy!
