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Crispy Cod Nuggets & Fries

by S Fish October 01, 2018

Coconut crusted cod is oven-baked to crispy perfection and paired with coconut oil baked fries. The perfect weeknight meal that’s Paleo and kid friendly!

Prep Time: 15 minutes

Cook Time 30 minutes

Yield: 2 servings

Ingredients

For the fish:

2 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

For the fries:

1 large sweet potato
1 large yam
2 tbsp. coconut oil, melted
Salt & pepper to taste

How to Make It

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 2^nd 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.

S Fish

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