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Cod fillet in coconut

updated

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Ingredients for 2 servings:

  • 400 g cod fillet(s)
  • 1 lemon(s), the juice
  • Salt
  • 5 grains of pepper, ground
  • Buckwheat, ground
  • 1 egg(s)
  • Desiccated coconut
  • ½ tsp turmeric
  • Olive oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free + dairy-free

Acidify the cod fillet with lemon juice. Mix the buckwheat with salt and pepper, and toss the cod in it. Beat the egg with a fork and toss the cod in it. Mix the desiccated coconut with the turmeric on a flat plate and toss the cod in it. Fry in hot fat over medium heat for a maximum of 2-2.5 minutes on each side, depending on the thickness of the fillets. Allow the beaten egg (if there is any left) to set in the hot fat, then pour it over the fish. Briefly fry the used desiccated coconut in the fat and serve. Jacket potatoes, brown rice, or potato salad go well with vegetables. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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