Dredging and frying in potato flour is a great alternative to the gluten-full counterpart, white flour.
Once again, 4 o’clock rolled around and the farthest I had gotten in planning tonight’s meal was to take some cod out to thaw. Thankfully, I had some potatoes for mashing and arugula for wilting and a meal ended up coming together. This crisp, potato flour-crusted cod and the wilted arugula really hit the spot.
Potato Flour-Crusted Cod
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF
Prep Time: 15 minutes
Cook Time: 15-20 minutes
4 filets or about 1-1/2 pounds COD
GRAPESEED OIL (or other high smoke point oil)
1/2 cup POTATO FLOUR (not starch)
1 teaspoon OLD BAY seasoning
1/2 teaspoon SALT
1/4 teaspoon PAPRIKA
1/8 teaspoon WHITE PEPPER
Cut cod into 2” pieces (or leave in uncut filets). Rinse and pat dry with paper towels. Dip pieces of fish in a small bowl of oil and toss with remaining ingredients in a Ziploc bag.
Fry fish in large skillet, with just enough oil to brown all sides. Serve with mashed potatoes and braised arugula (recipe follows).
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan
Prep Time: 1 minute
Cook Time: 3-5 minutes
1 tablespoon GRAPESEED OIL
2-3 GARLIC CLOVES, smashed
4 big handfuls ARUGULA
CELTIC SALT and PEPPER to taste
Swirl grapeseed oil in sauté pan. Add garlic and sauté 1-2 minutes. Toss in arugula and sauté just until it begins to wilt. Season with salt and pepper.