How was everyones 4th of July? Did you see any fireworks? There are a lot of areas now that don’t allow them. I can’t really blame them. They are pretty dangerous, but they are still a lot of fun to watch. We haven’t seen them for the last two years –> hello baby. He can’t stay awake later than 8pm, so that doesn’t work out so well for a 9:30 pm fireworks show! Maybe next year he will be able to stay awake for it.
As you all may know by now, I married into a Norwegian family. Norwegians constantly are eating fish and potatoes. Usually they will boil cod or fry it up. I wanted to try a healthier version using coconut oil, spelt flour and almond meal.
I honestly think I like this version way better than the original version. The almond meal just gives the cod such a nice sweet, nutty crunch. And the coconut oil gives it a lovely tropical flavor. Add a dash of lemon juice and man oh man you have yourself an incredibly satisfying meal!
- (3) 4-6 ounce cod filets
- 1/4 cup spelt flour
- 1/2 cup almond meal
- 1 large egg, whisked
- 1/2 teaspoon seasoning salt (I used Santa Maria from Whole Foods Market)
- 1 lemon
- 1 1/2 tablespoons coconut oil
- Additional salt and pepper to taste
- Take out two plates and one bowl
- On one plate mix the almond meal and 1/4 teaspoon of the seasoning salt
- On the second plate add the flour and the remaining 1/4 teaspoon of the seasoning salt
- In the bowl, whisk the egg
- After patting the cod dry, coat each one in the spelt flour, then coat it in the egg and finally coat each in almond meal
- Add the coconut oil to the pan and turn the heat to medium
- Add the crusted cod to the pan and cook for about 3 minutes on each side until lightly browned
- Remove from the pan immediately, so it doesn’t continue to cook and serve with your favorite veggies and potatoes!