Crispy Cod Nuggets & Fries
Crispy Cod Nuggets & Fries
Sarena
2
15 minutes
30 minutes
612
American
Entree
Crispy Perfection
Coconut crusted cod is oven-baked and paired with coconut oil baked fries. The perfect weeknight meal that’s Paleo and kid friendly! This twist on a truly classic comfort food is sure to satisfy even your pickiest eater allowing this version to become a staple in your family's lunch and dinner rotation.
Why Cod?
Sizzlefish cod is a great choice for anyone looking to get ample amounts of protein in their diet while keeping carbs to a minimum. Our wild caught cod is a great source of heart healthy omega-3 fatty acids. If that’s not enough, it’s also high in vitamin B-12 and Vitamin-D. These important vitamins play roles in supporting bone health, nervous system and cognitive performance as well as boosting the immune system.
How Long Does It Take?
While the prep time for this recipe is fairly short at 15 minutes, the cooking time does put the entire process close to an hour. Don't let the time frame scare you away though! If you've ever made homemade fries you know it tends to take a little longer, but oh so worth it.
Why Baked?
We chose to bake this meal in the oven in order to make sure everything is nice and crispy, but also to avoid cooking in oil which is both messy and not as health conscious. If you're feeling fancy though, feel free to amend this recipe for your air fryer!
Ingredients
For the Fish:
- 2 Sizzlefish cod fillets, thawed
- 1 large egg
- ¼ cup coconut flour
- ¼ cup tapioca
- ½ cup shredded coconut
- ½ tsp. paprika
- ¼ tsp. cayenne pepper
- ¼ tsp. salt
For the Fries:
- 1 large sweet potato
- 1 large yam
- 2 tbsp. coconut oil, melted
- Salt & pepper to taste
Directions
Preheat the oven to 425 F. Prepare 2 large baking sheet with parchment paper.
Peel and slice the potatoes ½” fries and toss in a large bowl with the coconut oil, salt and pepper.
Transfer the fries to the baking sheet. Space the fries out so they have room to crisp.
Cook 20 minutes at 425° F. Then flip the fries and cook another 20 minutes at 400° F.
While the fries cook, prepare the cod by cutting into 1-inch cubes.
Whisk the egg in a large bowl, then toss in the cod cubes.
In a separate bowl mix together the coconut flour, shredded coconut, tapioca, paprika, salt and cayenne pepper.
Dip each cod cube into the flour mixture then place them on the 2nd baking sheet.
Bake 10 minutes at 400° F then flip and bake another 10 minutes until golden brown.
Serve immediately with fries, mustard and coleslaw.
