LASDI©
Every Tuesday is Fish Night at Vintağe! We love our home so much and feel quite fortunate to live in it. And we especially love it when we can enjoy a meal by the bay window that overlooks our backyard - when it's too hot to sit outside for dinner! We avoid being carried off by Texas-sized mosquitoes, and also avoid cooking ourselves to a crisp!
With that in mind, this to-a-crisp fish recipe is the perfect spring-to-summer food because it is light and flaky, and gives a nod to the heat outside while staying cool inside!
This is a lower-carb crunch, and also gluten-free! I paired it with crispy brussels topped with almonds, and quinoa with crispy garlic chips and even garnished with homemade crispy onion rings to greatly define this theme of To A Crisp! Enjoy! And stay cool...and crisp!
CRISPY CRUNCHY COD
4 cod filets
6 eggs
1/2 cup gluten-free panko
1 cup almond flour
1/4 cup grated parm
2 tbs garlic powder
1 tsp sea salt
1 tsp ground black pepper
1 tsp old bay or fish seasoning
dash (or two!) of cayenne
Preheat your oven to 400°F and line a baking sheet with parchment paper. Crack the eggs in a bowl and whisk lightly so the yolks and whites are completely blended but not frothy. (see notes) In another bowl, combine the remaining ingredients. Lightly press your fish with a paper towel to eliminate any excess moisture. Line everything up as follows: fish, egg mixture bowl, breading bowl, parchment-lined baking sheet. With your left hand place the fish in the egg mixture, making sure it is entirely coated. Place the fish in the breading bowl, taking care not to touch the breading with that hand. With your left hand, roll the fish in the breading, gently pressing into it to make sure it is entirely coated and then place it on the baking sheet. Continue this process until all filets are done. Bake for 20 minutes or until the fish has reached a safe internal temp of 145°F. (see notes). Crunch away into the crisp!
NOTES: Whisking the eggs lightly will ensure no trapped air bubbles, which can cause your breading to not stick to the fish during the heating/cooking process. Have patience...it's worth it! Remember that because the breading is almond flour and gluten-free bread crumbs, it will have a paler or lighter brown exterior. Take heed not to overcook to try to get it to a darker color. It will still be crisp! If you don't want to turn on the oven in the warmer weather, the air fryer is your friend here! You will only need about seven to ten minutes of cook time for crispy, crunchy goodness!
