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PREP TIME:
30 MINUTES

COOK TIME:
12 – 15 MINUTES

TOTAL TIME:
45 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 6-10 Servings
Print Recipe

Ingredients:

  • 1 3/4 lb. Fresh or Frozen (thawed) Wild Caught Cod – Cut into bite-sized strips
  • ½ Cup Brown Rice Flour
  • 1 Cup Gluten Free Breadcrumbs
  • 3-4 TBSP Olive Oil (to coat entire base of frying pan)
  • 3 TBSP Cumin
  • 1 TSP Paprika
  • 1 TSP Chili Powder
  • ½ TSP Himalayan Sea Salt
  • ½ TSP Garlic Powder
  • ½ TSP Onion Powder
  • ¼ TSP Cayenne (more if want spicier)
  • 3 Eggs
  • Organic Mini Corn Tortilla’s

Instructions:

  1. Set out 2 large plates & one shallow bowl.
  2. Plate 1: Brown Rice Flour + ¼ TSP salt Plate 2: Breadcrumbs, Cumin, Paprika, Chili Powder, Salt, Garlic Powder, Onion Powder, Cayenne (mix to combine) Bowl: 3 eggs mixed with 2 TBSP water
  3. Pour olive oil (enough to coat entire bottom of pan) into large frying pan and heat to medium – until get a sizzle.
  4. Roll and coat each fish strip first in the rice flour, then in the egg and lastly in the breadcrumb mixture. Place all on a plate so ready to cook all at once.
  5. Once pan gets hot, add fish – don’t overcrowd the pan. (May need to do 2 rounds. If so, clean pan and start with fresh clean oil on 2nd round)
  6. Cook about 5 minutes and then flip each cod strip (watch bottom so does not burn).
  7. Cook another 4-5 minutes and then put on paper towel to absorb oil. Set aside.
  8. Serve on corn tortilla.
  9. Topping Suggestions: Spinach or Spring Mix Lettuce/Sliced Avocado/Black Beans/Red Cabbage & Onion Slaw/Sriracha Sauce

*See website for these other recipes: Red Cabbage & Onion Slaw / Fast & Healthy Sriracha Sauce

*Try and use all organic ingredients if possible.