| 11 | 25 | 605 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 2 |
| 300 gm | Atlantic Cod (or any white fish) |
| 1/2 cup | Almond Flour |
| 1/2 cup | Coconut, shredded, unsweetened |
| 1 tsp | Paprika |
| 1/2 tsp | Garlic powder |
| 1/4 tsp | Himalayan salt |
| 1 tbsp | Parsley, fresh (minced) |
| 1/2 tsp | Black pepper (fresh ground) |
| 1 large | Egg |
| 2 tsp | Lemon juice (fresh) |
| 3 tbsp | Mayonnaise, with avocado oil (homemade, Primal Kitchen or Hunter) |
Preheat the oven to 350°F (180°C)
Cut fish into medium nugget size squares.
In one shallow bowl, mix together the dry ingredients. In another shallow bowl, whisk the egg until smooth.
One at a time, dip the fish cubes into the egg mixture and coat well. Then transfer to the dry mixture bowl and flip it on all sides until well coated with the crust ingredients.
Transfer the cod nuggets onto a baking tray lined in parchment paper and squeeze fresh lemon juice over.
Bake for 5 minutes, flip the nuggets, bake for a further 5 minutes.
Serve with 1 1/2 tbsp of homemade mayo / Primal Kitchen Avocado mayo / or Hunter Gather mayo, per serving
If you're making the mayonnaise yourself from the link below in 'notes', prepare it ahead of time.
Homemade mayo recipe - link
| Meat | 1.7 |
| Meat Alternative | 0.3 |
