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!
- 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
- On one clean plate pour your coconut aminos, on another clean plate mix the cassava flour and spices.
- Soak your pieces of cod in the coconut aminos on each side for a few minutes, then dredge them in the cassava flour blend.
- Repeat this process once more.
- Heat your avocado oil in a skillet or wok for about 5 minutes over medium/high heat.
- 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.
- 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.
- You can dip in additional coconut aminos if desired.