Cindy's Table - Everyday To Gourmet on NBC CT

Pan Fried Cod
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    • 1 large egg
    • 1/2 cup coconut milk
    • 4 6-ounce cod or other white-fleshed fish fillets
    • 1/2 cup almond flour

(or coconut flour)

  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • Coconut oil, for shallow frying
  • Sea salt and Freshly ground pepper for taste



  1. Whisk the egg and coconut in a medium bowl; add the cod and set aside to soak.
  2. Using a shallow plate combine almond meal, red pepper flakes and salt then mix together with a fork.
  3. Heat 1 inch of oil in a heavy-bottomed sauté pan or cast iron pan over medium-high heat. Remove the fish from the milk mixture and dredge in the almond flour mixture, turning to coat.
  4. Fry in the hot oil until golden, 2 to 4 minutes per side.
  5. Transfer to a paper-towel-lined plate to drain; season with any additional sea salt and pepper.
Cindy Barbieri
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One comment

  1. This recipe worked very well in a short amount of time. I appreciate good paleo dishes with a great taste. Thank you!

    Comment by Jennifer on August 29, 2012 at 1:46 am

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