PREP TIME:
30 MINUTES
COOK TIME:
12 – 15 MINUTES
TOTAL TIME:
45 MINUTES
Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 6-8 Servings
For Cleanse Friendly Version: Omit Tomatoes/Salsa
Ingredients:
- 36 Ounces Fresh or Frozen (thawed) Wild Caught Cod – Cut into bite-sized strips
- ¼ Cup Cassava Flour
- 3-4 TBSP Olive Oil (to lightly coat entire base of frying pan)
- 4 TBSP Cumin
- 2 Tablespoons Old Bay
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1 Teaspoon Himalayan Sea Salt
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- ½ – 1 Teaspoon Cayenne (more if want spicier)
- Organic Coconut Wrap (Nuco Brand Shown) or Lettuce Wrap
Instructions:
- Set out 1 large plate.
- Mix together: Cassava Flour Cumin, Old Bay, Paprika, Chili Powder, Salt, Garlic Powder, Onion Powder, Cayenne (mix to combine)
- Pour olive oil (enough to coat entire bottom of pan) into large frying pan and heat to medium – until get a sizzle.
- Roll and coat each fish strip first in the cassava flour mixture. Place all on a plate so ready to cook all at once.
- Once pan gets hot, add fish – don’t overcrowd the pan. (May need to do 2-3 rounds. If so, clean pan and start with fresh clean oil on 2nd round)
- Cook about 5 minutes and then flip each cod strip (watch bottom so does not burn).
- Cook another 4-5 minutes and then put on paper towel to absorb oil. Set aside.
- Serve on a lettuce wrap or coconut wrap (such as Nuco brand shown in photo).
- Topping Suggestions: Spinach or Spring Mix Lettuce/Fresh Salsa/Sliced Avocado/Black Beans/Red Cabbage & Onion Slaw
*See website for these other recipes: Red Cabbage & Onion Slaw / Fresh Salsa
*Try and use all organic ingredients if possible.