So this is not a typical recipe that I would make, but there is a story behind it of course. I asked the participants in my 2 nutrition challenges this month to find recipes to paleo-ize. (Take a non-paleo recipe or favorite meal and I will adapt the recipe to become paleo or rather gluten, dairy, soy & alcohol free). My friend Scott wanted fried clams. My family really does not do well with fish or seafood and clams would be out of the question. But I thought that I might have a chance with cod. So, voila, fried cod, courtesy of the Everyday Paleo blog. I could not believe how easy this recipe was and how well the coating stayed on the fish and stayed crisp. Admittedly my kitchen was somewhat of a mess when all was said and done, but I think my family would all agree that it was worth it, but you can certainly see for yourself!
Fried Cod – Adapted from Everyday Paleo
Prep Time: 10 minutes
Cook Time: 20 minutes (2 lb. of cod)
- 2 lb. wild caught cod or other fish of your choice (I used frozen, which you must thoroughly thaw)
- 1 cup tapioca flour
- 2 eggs
- 1/4 cup lemon seltzer
- 1 – 2 tsp. salt
- Vegetable shortening
- Pre-heat the oven to 325 degrees.
- In a medium sized bowl, whisk together the flour, eggs, seltzer and salt.
- Rinse cod and pat dry. Then cut into small pieces about 2 ounces each.
- Warm 3 tbsp. of vegetable shortening (I used Spectrum brand) in a large frying pan over medium heat.
- Dip the cod into the flour mixture and place into the frying pan.
- Cook until coating becomes lightly browned, about 2 minutes.
- Flip and cook evenly on the opposite side. Flip again if needed.
- Remove cod to a baking sheet covered with parchment paper.
- Place into the oven to keep warm and crisp until serving.
- Repeat process until add cod is cooked.
- Serve with ranch dressing https://contemporarycavegirl.wordpress.com/2014/06/01/crudite-with-ranch-dressing/