Ingredients
Method
- Thoroughly rinse the 24 oz (680g) of cod fillets and carefully remove any remaining bones, then slice them into small, even strips.
- Whisk together the 1.5 cups (170g) coconut flour, 1.5 tsp. (3g) ginger powder, and 0.25 tsp. (1.5g) sea salt in a shallow bowl to create the seasoned dry base for the batter.
- Pour the 2 cups (473ml or 480g) coconut milk into a separate shallow dish to set up your wet dipping station.
- Place the 1 cup (80g) finely shredded coconut into a third shallow bowl to complete your breading assembly line.
- Coat each cod strip by dipping it first into the coconut milk, then dredging it thoroughly in the coconut flour mixture, dipping it back into the coconut milk, and finally pressing it firmly into the shredded coconut to ensure a thick, even crust.
- Heat the 2 tbsp. (30ml or 28g) coconut oil in a large skillet over high heat; once the oil is melted and hot, carefully add the breaded fish strips and pan-fry them for approximately 5 minutes per side until they turn golden brown and the fish is fully cooked through.
- Keep it Strictly Low-Carb: To ensure this dish stays perfectly aligned with a ketogenic or paleo lifestyle, always double-check your ingredient labels to confirm you are using completely unsweetened shredded coconut and unsweetened, full-fat canned coconut milk.
Mind the Oil Temperature: Make sure your coconut oil is shimmering and fully heated before adding the fish. If the oil is too cool, the coconut flour breading will absorb the oil and become soggy instead of crisping up.
Press Firmly: When doing your final coating in the shredded coconut, use your hands to press the flakes firmly into the fillet. This ensures a thick, even crust that won't fall off as soon as it hits the skillet.
Avoid Overcrowding the Pan: Fry the cod strips in batches if necessary. Putting too much fish in the skillet at once will drop the temperature of the oil, leading to steaming rather than searing.