Ingredients
The following ingredients have 5 Servings
- 3/4 cup tapioca starch
- 1/4 cup coconut flour
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup sparkling water
- 24 ounces Alaskan cod fillets
- 1/2 cup olive oil
Instruction
- In a small bowl, combine the tapioca starch, coconut flour, seasonings, eggs and water.
- Heat 1/2 cup of olive oil in a skillet over medium heat.
- Cut the cod fillets in half diagonally (if they are too big and you'd like smaller pieces). Use a paper towel to gently dry the cod fillets.
- Once the oil is hot, coat the cod fillets with the batter and place them into the hot oil.
- Allow the fillets to cook for 4 minutes, then gently flip the fillets and allow them to cook for an additional 3-5 minutes until they are white and flaky inside. Be careful not to overcook.
- Once the fillets are done, use a spatula to remove them from the oil and place them on wire rack so that they stay crispy. Serve immediately.
