Sizzlefish
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Crispy Cod Nuggets & Fries

Prep Time: 15 minutes

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Cook Time: 30 minutes

612 Calories

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2 Servings

★★★★★

Rated by 1 customer

Ingredients

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

1 large sweet potato

1 large yam

2 tbsp. coconut oil, melted

Salt & pepper to taste

Directions

Step 1

Preheat the oven to 425 F. Prepare 2 large baking sheet with parchment paper.

Step 1

Step 2

Peel and slice the potatoes ½” fries and toss in a large bowl with the coconut oil, salt and pepper.

Step 3

Transfer the fries to the baking sheet. Space the fries out so they have room to crisp.

Step 4

Cook 20 minutes at 425° F. Then flip the fries and cook another 20 minutes at 400° F.

Step 5

While the fries cook, prepare the cod by cutting into 1-inch cubes.

Step 6

Whisk the egg in a large bowl, then toss in the cod cubes.

Step 7

In a separate bowl mix together the coconut flour, shredded coconut, tapioca, paprika, salt and cayenne pepper.

Step 8

Dip each cod cube into the flour mixture then place them on the 2nd baking sheet.

Step 9

Bake 10 minutes at 400° F then flip and bake another 10 minutes until golden brown.

Step 10

Serve immediately with fries, mustard and coleslaw.

Step 10

Nutrition Facts

Serving Size2
Calories612
Amount/Serving% Daily Value
Carbs-
Fat-
Protein-

Coconut crusted cod is oven-baked to crispy perfection and paired with coconut oil baked fries. The perfect weeknight meal that’s Paleo and kid friendly!

 

Prep Time: 15 minutes

Cook Time 30 minutes

Yield: 2 servings

 

Ingredients

For the fish:

  • 2 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

 

How to Make It

  1. Preheat the oven to 425 F. Prepare 2 large baking sheet with parchment paper.
  2. Peel and slice the potatoes ½” fries and toss in a large bowl with the coconut oil, salt and pepper.
  3. Transfer the fries to the baking sheet. Space the fries out so they have room to crisp.
  4. Cook 20 minutes at 425 F. Then flip the fries and cook another 20 minutes at 400 F.
  5. While the fries cook, prepare the cod by cutting into 1-inch cubes.
  6. Whisk the egg in a large bowl, then toss in the cod cubes.
  7. In a separate bowl mix together the coconut flour, shredded coconut, tapioca, paprika, salt and cayenne pepper.
  8. Dip each cod cube into the flour mixture then place them on the 2nd baking sheet.
  9. Bake 10 minutes at 400 F then flip and bake another 10 minutes until golden brown.
  10. Serve immediately with fries, mustard and coleslaw.