1 lb cod fillets (for 12 or so fish sticks)
1 cup almond flour
1 egg
1 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
Olive oil for frying – 4 tablespoons or so
Wash fish and pat dry. Slice fillets into one inch wide slices. Beat egg in bowl. In a separate bowl mix all the dry ingredients.
Heat oil over medium heat – use enough oil to cover the pan in about a 1/4 inch or so. Dip fish into egg and then roll to coat with almond flour mixture. Place in pan. Cook 4 or 5 minutes on each side. Be careful to not let the oil get too hot or the fish will burn on the outside (or get very dark brown like some of mine did). You might need to add a little bit of new oil to the pan on the second batch.
Place fish on a paper towel lined plate.
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
Latest posts by Sherry Lipp (see all)
- Creamy Yogurt Queso: A Flavorful SCD-Friendly Dip for All Occasions - September 1, 2024
- Why the Medical Community Has Not Fully Embraced the SCD Diet as a Treatment for IBD - August 31, 2024
- Introducing Digestible Dialogues: Your New Go-To Podcast for Holistic Gut Health - August 25, 2024
Follow Happy Gut For Life