Cod recipes (GF, Keto, Low Carb)

With Lexa’s food sensitivities, we’ve been getting creative with recipes. I wanted to share one that has become her favorite. This time of year it’s easy to find cod, thankfully. It isn’t something I had ever cooked with before. (I’ve been buying it at Aldi in frozen 2 lb packages, that’s the best price I’ve found.)

The first few times we made it I did it as follows:

1 lb cod

1/3 C almond flour

1/2 tsp salt

3 Tbsp olive oil

2-4 Tbsp almond milk

Mix almond flour & salt in a shallow bowl.

Heat the olive oil in a skillet.

Dip the (thawed) cod fillets into the almond milk, then into the flour mixture & pat to coat. Repeat for each fillet.

When the skillet is hot, add the fillets, in batches if necessary.

Saute on medium heat until the crust is lightly brown, 3-4 minutes.

Carefully flip & saute the other side. If the fillets are thin, turn the heat up to med-high; if they are thick, turn down to med-low. You want the crust to brown & the inside to be just cooked. About 3-5 minutes.

Can be served with lemon wedges depending on your preference.

After a few times, Lexa asked if we needed to do the crust. Of course, I’m all about easy, so no, it’s not necessary! ☺️

If you don’t want the crust, just heat the oil in the skillet, salt the fillets & cook as per above instructions.

Lexa’s favorite meal these days! I’m super proud of her for being willing to try new things! ❤

(Wish I had pictures, sorry! I always remember too late!) 😊