Paleo Cod
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.
Servings: 3
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
*Calories are per serving and are an estimation
Nutrition
Calories: 160kcal | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 22mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 572IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg
