Been a busy few weeks around these parts. After 5 days in NYC we returned just in time for our impromptu Memorial Day cookout. Needless to say cookouts don’t necessarily take much ingenuity so I spent my time making the yard look extra pretty by decorating with pops of color. I know, can you believe it? I don’t actually decorate in all black! Shocking.

I did get this recipe for DIY Non-toxic Bug Repellent on the blog so I can’t say I haven’t written ANY  recipes lately, but honestly it feels like it’s been forever since I cooked! So I am FINALLY getting around to finding my groove again and it’s much needed. We found some beautiful wild caught cod at the grocery the other day and since I don’t make fish nearly enough, I knew it was time.

This fish was especially tasty – I served it with a little zucchini/onion medley out of the same wok and I got fist bumps all around. Do people still do that? Well we did. And the best part is my 5 year old helped. And when I say helped I mean she basically did the whole thing without help until it came to the frying. No child labor laws here – we make them work. Be sure to catch her efforts over HERE.

So what you’ve basically got it pan fried AIP fish that a 5 year old can make. And if that doesn’t make you happy then there might not be much hope. Enjoy y’all!

Ingredients:

• 1-2 pounds wild caught cod
• 3/4 cup coconut aminos
• 1 cup cassava flour 
• 1 teaspoon sea salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper (omit for AIP)
• Avocado oil for frying

1. On one clean plate pour your coconut aminos, on another clean plate mix the cassava flour and spices.
2. Soak your pieces of cod in the coconut aminos on each side for a few minutes, then dredge them in the cassava flour blend.
3. Repeat this process once more.
4. Heat your avocado oil in a skillet or wok for about 5 minutes over medium/high heat.
5. Take the coated pieces of fish and fry them on both sides for about 2 minutes per side – depending on how thick your fish is you may need to fry them longer.
6. If you are not serving them right away, they can become soggy if you let them sit. To prevent this, keep them heated on a wire rack at 300 degrees until ready to serve. This will keep the fish nice and crispy.
7. You can dip in additional coconut aminos if desired.