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COCONUT CRUSTED FISH
INGREDIENTS:
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
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
Slaw
1/2 head shredded green cabbage finely julienned
1 large red pepper finely julienned
1/4 cup fresh minced cilantro
INSTRUCTIONS:
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.
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.
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.
**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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