Crispy Pan-Fried Cod
1 lb coconut oil, for frying
5 kg/11 lb wild-caught cod, cut into 100g/3 oz pieces
1 cup almond flour
2 cups coconut flour
2 Tbsp + 1/4 cup Himalayan sea salt, divided
1 Tbsp + 2 Tbsp ground black pepper, divided
In a shallow bowl or glass pie plate, whisk together coconut flour, almond flour, 2 Tbsp salt and 1 Tbsp pepper.
Dip each piece of fish into the flour mixture, turning to coat. Lay prepared fish onto sheet pans as you work.
When all pieces of fish are coated, heat 1/2 cup coconut oil in a large skillet set over medium heat.
When oil is hot (test by flicking a little water into the oil - it should “pop”), lay in as many pieces of fish as will fit in the pan, leaving space between each piece, to make turning easier.
When fish is light golden brown on one side, turn it over and brown the other side.
Set fish onto clean sheet pans as it is done.
Add more oil before each batch.
NB. You will have to stop periodically and scrape the browned flour residue from the bottom of your skillet, or it will burn and leave black bits with burnt flavour on the subsequent pieces of fish!