Paleoeffect_Seafood_CoconutCod © 2012 . All rights reserved.

Paleo Coconut Crusted Cod, A “Breaded” Fish with Tropical Salsa

Well, looks like the rain from Isaac is coming at us, but for those of you out there who aren’t experiencing a TON of rain, these last couple of recipes are for you! We had a nice sunny Saturday, so we made a tropical lunch, served with NorCal Margaritas and even though it’s raining again, we wanted to share.

Let me start by saying that I am not good at getting breading to stick. I always want to poke at it and then I touch it too much and it falls apart…resist the urge to poke. This will come out golden brown and delicious – just be patient and, if anything, delicately press on the top if you aren’t sure…the fish should not be squishy in the middle. If it is, it isn’t done. Taut with a little give is what we’re looking for in a done fish. I hope you enjoy!

Coconut Crusted Cod

4 Cod filets (or fish of choice)

2/3 cup Coconut Flour

1 Tbsp Adobo Seasoning

1 cup Unsweetened Coconut Flakes

½ tsp Yellow Madras Curry

½ tsp Cumin

¼ Ground Coriander

1 tsp Coconut Crystals (or raw Sugar)

1 tsp Sea Salt

1 tsp Pepper

1 Egg

1 cup Coconut Milk

3 Tbsp Coconut Oil

OOK. First, we need a pan big enough for all filets. You can go ahead and put the coconut oil in it, as we’ll be pan-frying our fish.

Next, we’re going to set up 3 bowls for the next step, make sure to mix each bowl thoroughly to combine the ingredients:

Bowl #1:  Coconut Flour + Adobo Seasoning

Bowl #2:  Coconut Milk + Egg

Bowl #3:  Coconut Flakes + Curry + Cumin + Coriander + Coconut Crystals + Sea Salt and Pepper

Heat the coconut oil over medium-high heat (about a 6-7). While that is heating, prepare the fish.

Take one cod filet and go down the line – first, coat in bowl #1, then dunk into bowl #2, lastly, coat in bowl #3. Repeat with all fish filets until all fish is coated.

Once the oil is hot (do a drip test – drop a tiny spec of coconut flake into the oil, if it starts to bubble, we’re good to go), add the fish to the pan.

You’ll want to sauté each fish for about 3-4 minutes on each side, depending on how thick the fish is – if you know your fish is really thick, turn the pan heat down to medium (as you don’t want your coconut crust to burn).

Serve with our Tropical Salsa and Creamy Coleslaw!

Share with your friends