Serve them over a bed of fresh mixed salad greens or with steamed broccoli and a ginger-orange dressing.
Ingredients
1 1/2 pounds cod fillet
1 1/2 cups Almond Flour
1 tbsp sea salt
2 large eggs
2 tbsp grapeseed oil
2 tbsp olive oil
Directions
Wash and rinse the cod, pat dry and slice into 1 inch-wide strips.
In a medium bowl, combine the Almond flour and salt. In a separate bowl, whisk the eggs.
Dip each cod strip into the egg, then coat with the almond flour mixture.
Heat the grapeseed and olive oils in a large skillet over medium-high heat.
Sauté the cod in the oil for 3 to 5 minutes per side, until golden brown.
Transfer the cod to a paper towel-lined plate and serve.
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