2 Sizzlefish cod fillets, thawed
1 large egg
¼ cup coconut flour
¼ cup tapioca
½ cup shredded coconut
½ tsp. paprika
¼ tsp. cayenne pepper
¼ tsp. salt
1 large sweet potato
1 large yam
2 tbsp. coconut oil, melted
Salt & pepper to taste
Preheat the oven to 425 F. Prepare 2 large baking sheet with parchment paper.
Peel and slice the potatoes ½” fries and toss in a large bowl with the coconut oil, salt and pepper.
Transfer the fries to the baking sheet. Space the fries out so they have room to crisp.
Cook 20 minutes at 425° F. Then flip the fries and cook another 20 minutes at 400° F.
While the fries cook, prepare the cod by cutting into 1-inch cubes.
Whisk the egg in a large bowl, then toss in the cod cubes.
In a separate bowl mix together the coconut flour, shredded coconut, tapioca, paprika, salt and cayenne pepper.
Dip each cod cube into the flour mixture then place them on the 2nd baking sheet.
Bake 10 minutes at 400° F then flip and bake another 10 minutes until golden brown.
Serve immediately with fries, mustard and coleslaw.
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Irish seafood chowder is a common meal, found in many Irish pubs and Restaurants. Typically a mix of fresh and smoked fish, served in a delicious creamy broth. Try this simple Irish seafood chowder recipe today and enjoy this classic dish from the comfort of your own home!