Coconut crusted cod bites with celeriac chips
Serves - 2
Fish and chips! Enjoy a lower carb version of the classic Friday night seaside supper as a treat. It’s best to limit fried foods to the very occasional treat.
Coconut makes a delicious replacement for breadcrumb. It’s more delicate so be extra careful handling it while cooking. You can fry these or try baking them in the oven, but I think shallow frying gives the best results, and cooks the quickest taking only a few minutes.
Celeriac makes a great potato alternative here.
Nutrition per serving
Fat: 50 g
Carbs: 24 g / Fibre: 9 g (Net Carbs: 15 g)
Protein: 29 g
Ingredients
2 cod fillets
1 T coconut flour
1 egg - beaten
4 T desiccated coconut
3 T coconut oil for shallow frying
200g celeriac
20 g butter (melted)
1/2 t salt
1 t nutmeg or paprika (optional)
30 g pea shoots
1 T avocado oil
1/2 T apple cider vinegar
lemon wedge
2 T paleo mayo
sprig dill
2 t dijon
Method
Preheat oven to 180ºC / 350 F.
Peel and cut celeriac into fries, toss in melted butter and bake for 40 mins.
Cut cod loin into bite size portions.
In a shallow dish add 1 T coconut flour.
In a second dish whisk the egg.
In a third add desiccated coconut.
Dip the cod bite in the coconut flour, then egg wash, coat in desiccated coconut and back into coconut flour to coat fully.
Shallow fry in coconut oil till golden and cooked through, turning carefully.
Add pea shoots to a plate and dress with oil and vinegar.
Mix mayonnaise with mustard and chopped dill.
Add cod bites, celeriac chips, dill mayonnaise and lemon wedge.