Crispy Coated Cod

A paleo slant on battered fish, a paleo version of the flour egg and breadcrumbed fried fish :-)

Ingredients

• 2 cod fillets ( or any white fish - haddock, whiting and sea bass all work well )
• 1 egg
• 2 tablespoons coconut flour
• 4 tablespoons ground almonds
• salt and pepper to season
• coconut oil for frying

Method

1. Lay out three plates.
2. On the first plate put the 2 tablespoons of coconut flour.
3. On the second plate crack the egg and beat it up with the fork.
4. On the third plate put the ground almonds. 

1. 
2. Preheat the oven to 200 degC.
3. Take a fresh fish fillet and coat it in the coconut flour. 
4. Then coat it in the egg. 
5. Then coat it in the almond flour.
6. Repeat for the second fillet. 
7. 
   
   
8. Heat the coconut oil in the pan on a high heat. 
9. Place each fillet in the pan and fry for a few minutes on each side on a high heat to seal the fish. 
10. Place the fillets on a baking dish and place in the oven.
11. Cook at 200degC for about 20 minutes, or until cooked through.

Serve with steamed sweet potato and green vegetables