They say every woman ends up marrying a man just like her father. Every passing year reveils the apparent truth of that to me. From the corny jokes my husband tells to his sense of style, I see my husband morphing before my eyes into a man just like the man I grew up with right down to his reaction to being served fish for dinner. “Fish? I don’t like fish.” So serving fish starts out as an uphilll battle, but it’s healthy and breaks the routine of chicken, beef, pork, chicken, beef, pork, takeout that we fall into over the coarse of the week. My husband and father, despite their protests, both really do like fish. They just fall into the category of liking unfishy fish. I think most of us fall into that category to some degree, bearing in mind that only old fish smells fishy. Through the years I’ve managed to find a few recipes for fish that actually get the family excited, and this cod recipe is one.
- 1lbs Cod Loin Fillet
- 1 Egg
- 1tbsp Olive Oil
- 1C. Almond Flour or Finely Ground Almonds
- 1Tbsp Granulated Garlic
- 1Tbsp Granulated Onion
- 1 Tbsp Dry Parsely
- 1 Tsp Dry Basil
- 1 Tbsp Salt
- 1/2 Tsp Pepper
- Pre-Heat Oven to 375 degrees. Line a backing sheet with foil.
- Set up a breading station with two bowls. Beat egg and olive together in one bowl. Mix almond flour and spices in the other.
- One a cutting board, lay out cod fillets and pat dry. If you can’t find precut fillets, you can cut your own from a whole cod loin. You can also find precut fillets in the freezer section at most stores and they are a great value.
- Dredge Fillets in egg and then roll in Almond four mixure. Place on foiled cookie sheet. When you’ve finished breading the fish. Bake in the oven for approx 25 minutes. You want to make sure they center of the fillet reaches 165degrees and is flakey when cut with a fork. The outside should be golden brown and crispy.
- Serve with side of rice or vegetables.
Quick Fish Tips
- When purchasing fish fresh, you want to make sure the fish has a nice firm texture, absolutely no fish smell, and uniform color.
- If you want to avoid “fishy” fish, buy and prepare on the same day.
- If you do not have a grocery store that carries high quality sea food near you, opt for frozen product. You can often find individual fillets of a vaiety of popular fish, vacuum sealed in the freezer section at your local wharehouse store.
- You an also find large packages of fish at your wharehouse store that you can cut into portions and store. Simply cut fillets from the fish fillet or loin. Place in a freezer bag. Squeeze out as much excess air, and double bag before freezing.
- Before preparing fish, always pat dry to remove excess water. Seasonings will adhere better, and you will be able to get a nicely browned outside. Too much moisture could cause your breading not to stick and increase the likelyhood of burning when you fry fish.
“Do not tell fish stories where people know you; but particularly, don’t tell them where they know the fish.”