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COCONUT CRUSTED FISH

I went deep sea fishing while I was down

INGREDIENTS:

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Fish Nuggets

2 fresh wild cod fillets

1 large beaten egg

3/4 cup coconut shreds

1/4 cup coconut flour

1/4 cup arrowroot flour

1 1/2 teaspoon sea salt

1/2 teaspoon paprika

2 TSP olive oil

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Honey Mustard Sauce

1/4 cup paleo mayonnaise

1/4 cup dijon mustard

2 teaspoon yellow mustard

1 TSP white distilled vinegar

1/4 cup honey

1/4 teaspoon paprika

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Slaw

1/2 head shredded green cabbage finely julienned

1 large red pepper finely julienned

1/4 cup fresh minced cilantro

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INSTRUCTIONS:​

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Fish Nuggets

1.  Preheat the oven to 400F.  Line a baking tray with parchment paper.

2.  Toss the cod in 1 beaten egg.

3.  Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl.

4.  Roll the egg covered cod in the coconut breading mixture.

5.  Place the coated cod onto the baking tray drizzle with 2 TBP olive oil, and bake for 15 minutes then flip the cod and bake for 15 more minutes or until crispy.

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Honey Mustard Sauce

1.  Puree all the ingredients for the sauce in a food processor or blender until smooth.  Then pour into a jar or dressing bottle.

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Slaw

1.  Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce and set aside.

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**If you make this recipe, tag me @brookierachelle via insta story or on your picture!  It makes me so happy seeing your pictures!**

XOXO-B

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