Paleo Cod
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Put this easy Paleo Cod on the dinner menu tonight! Coated in Cajun-seasoned almond flour and pan-fried until crispy, it’s a light and tender protein that’s perfect for fish tacos, low-carb lettuce cups, or quick weeknight meals.
Why you’ll love this recipe!
Crispy & flaky! Enjoy the Cajun-seasoned crunch on the outside, the tender, flaky fish on the inside, and a creamy avocado sauce for drizzling.
Dietary-friendly – Thanks to the light almond flour coating, this recipe checks off all the boxes for paleo, Whole30, low-carb, dairy-free, and gluten-free.
Dinner in 20 minutes – It’s my go-to lifesaver of a meal when life is busy, but I still want a light, nourishing meal that feels special.
Table of Contents
If my pan-seared cod sounds like an amazing light dinner or you love the crunch of a crispy cod sandwich, this Paleo Cod Recipe is for you. It’s the best of both worlds, made healthy!
I swapped the classic breadcrumb coating for a grain- and gluten-free Cajun-seasoned almond flour breading. Pan-fried until that coating is crispy and the fish is succulent, juicy, and flaky, every bite is all-around amazing. Even if you couldn’t care less about the “paleo” part, you’re going to love it.
Try serving the warm, crispy cod in butter lettuce cups with a drizzle of avocado dressing for a spin on fish tacos, or pair it with your favorite sides for an effortless weeknight meal.
I love how wholesome this feels.
– Enozia
Paleo Cod Ingredients
Cod – I used 3 pieces of fresh cod. Frozen cod fillets also work! Just make sure you thaw them completely first by either leaving them in the fridge overnight or placing the sealed frozen fish in a bowl of cold water for about 30 minutes.
Almond flour – I opted for an almond flour coating instead of the classic all-purpose flour or breadcrumbs. It gets nice and crispy around the fish but keeps this recipe paleo and gluten-free.
Cajun seasoning – The cod with the Cajun-seasoned “breading” is ridiculously delicious. Either use a pre-mixed seasoning packet or make your own with a mix of paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- If you can’t find cod, use another mild, meaty white fish, like halibut, haddock, mahi-mahi, or pollack.
- More seasoning options – Try swapping the Cajun seasoning for lemon pepper, garlic and herb, Old Bay, or taco seasoning.
- Egg-free option – You can skip the egg and brush the fish with avocado or olive oil before dredging them in the almond flour mixture. The crust will be even lighter, but it should still stick and crisp up nicely.
How to Make Paleo Cod
Step 1: Dredge the fish. Dip each piece of cod into the egg, then into the seasoned almond flour coating.
Step 2: Pan-fry. Fry the cod for 3 minutes per side. You can cover the skillet to make sure it cooks through.
Step 3: Serve. Serve the fish right away any way you like. I love it in lettuce cups with my spicy avocado dressing drizzled on top!
Erin’s Tips and Tricks
- The coating is delicate; AKA, it burns easily! To avoid this, maintain the medium heat and make sure the oil isn’t smoking before placing the fish in the pan.
- The cod doesn’t need to be bone-dry, but it does need to be patted dry with paper towels before dredging. This will remove most of the moisture and prevent the egg from sliding off and the breading from steaming and turning soggy.
- Wait for the excess egg to drip off before dipping the fish into the almond flour to keep the coating crisp. If the fish is too wet, the breading will clump.
My Pro Tip
Bake or Air Fry the Cod Instead
- To bake, lay the breaded fillets on a parchment-lined baking sheet, spray the tops with avocado oil, and bake at 400°F for 12 to 15 minutes.
- To air fry, add the breaded fillets in a single layer to the basket and air fry at 400°F for 10 to 12 minutes, spraying lightly with oil halfway through.
You’ll know the cod is ready when the coating is golden, and the fish flakes easily when gently scraped with a fork.
Serving Suggestions
I personally think the best way to serve pan-fried Cajun cod is in butter lettuce cups with thinly sliced red onion, halved grape tomatoes, and a drizzle of my spicy avocado dressing. Serve these with a side of this pineapple salsa and bacon guacamole and tortilla chips, wash it all down with a cucumber jalapeno margarita, and you’ve got yourself a fun and refreshing summer dinner!
If you need to keep the fish taco lettuce cups strictly paleo, I’d serve them with extra toppings, like sliced jalapeños, shredded cabbage, and fresh cilantro, and a side of sautéed asparagus and a heap of roasted root veggies.
Storage
Refrigerator: Transfer the leftover cod to an airtight container and try to eat it within 2 to 3 days.
Reheating: To re-crisp the coating without drying out the fish, I recommend reheating the cod in a 350°F oven or air fryer until just warmed through.
More Paleo Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Paleo Cod
Ingredients
- 1 egg
- ¼ cup almond flour
- 1 ½ tsp cajun seasoning
- 3 pieces cod, salted
- 2 tbsp avocado oil
For serving:
- Butter lettuce
- Red onion
- Grape tomatoes
- Spicy avocado dressing
Instructions
- Create an assembly line: whisk the egg in one shallow bowl, and stir the almond flour and cajun seasoning together in a second shallow bowl.
- Heat a large skillet over medium heat. While it’s heating up, pat the cod dry with a few paper towels (NOTE: it won’t get completely dry, we just want to remove some of the moisture).
- Dip each piece of cod into the egg, then into the almond flour coating, making sure each piece of cod is completely covered.
- Once the skillet is hot, add the avocado oil, then add the cod. Cook the cod for 3 minutes, then carefully flip over and cook for an additional 3 minutes, placing a lid on the skillet to ensure it cooks all the way through.
- Enjoy however you’d like! Either on a lettuce wrap as pictured, or with roasted vegetables, on a salad, etc.
Notes
Nutrition
I love how wholesome this feels.
Looks awesome! Could you tell me what TAE means? Could not find a reference anywhere. Thanks. 🙂
Ha! That’s simply me referring to my own site.. TAE=The Almond Eater 🙂 Apologies for the confusion!
I love lettuce wraps! You can pretty much use any ingredient that you want! And what’s more is that they’re fresh and refreshing, perfect for the warm summer weather! I think this one’s a must try!
These look so good. I love lettuce wraps. I hope Whole 30 helps you.
Thanks so much Alicia–so do I!