Walnut Crusted Baked Cod
Have you been searching endlessly to find the perfect gluten-free, grain-free breading for fish? I know I have because a Friday night fish fry used to be pretty common in our house. After going gluten-free/paleo, the same old seasonings get old after a while, and sometimes you just want that satisfying crunch with your fish, right? Right. Well, I’m pretty excited to say that I have officially come up with the perfect crispy golden crust that takes me back to those good old fish fry days, but is neither fried, nor consists of the typical “breading.”
So Much Better Than Your Typical Fish Fry
Instead, this recipe is completely paleo and contains healthy fats, but tastes just as good, if not better!
Try whipping it up for your next Friday night fish fry with a side of homemade sweet potato or jicama fries and it might just replace your standard take-out fish fry for good! 😉
- 2 cod fillets
- 1 egg yolk
- 2 tablespoons Tessemae’s Honey Mustard (or you can make your own with raw honey and Dijon mustard-I like to use equal parts of raw honey and mustard, but it depends on your preference and how sweet you like it)
- ¼ cup walnuts, finely chopped
- ¼ cup almond flour
- 2 tablespoons Otto's Cassava Flour
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Avocado cooking spray
- First, preheat the oven to 425˚ (F) and line a metal baking tray with parchment paper.
- Then, pat the cod fillets dry with paper towel.
- Next, in a small, shallow bowl, whisk the egg yolk and honey mustard together.
- In another shallow bowl, combine the finely chopped walnuts, almond flour, cassava flour, and spices. Mix the flours and spices together until the ingredients are well-combined.
- Then, split the walnut/flour mixture into two separate shallow bowls (this step is optional but highly recommended so that the breading coats each fish fillet nicely without getting clumpy and gross).
- Next, take the cod fillet that has been patted dry and dip it in the egg/honey mustard mixture, coating each side and then letting the excess drip off.
- Then, dip the cod fillet in the walnut/flour mixture, coating each side generously and then placing it on the parchment-lined baking tray.
- Repeat the same steps for the other cod fillet.
- Next, spray the tops of both coated fillets with the avocado cooking spray (this helps form that crispy crust and creates a nice golden color).
- Finally, place the fillets in the oven for about 15-20 minutes or until the crust is golden and the fish is flakey.
- Garnish with fresh lemon and parsley. You can also serve it with additional honey mustard for dipping.
See my recipe for Jicama Fries!