Ingredients
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170 g Coconut Flour
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1½ teaspoons ground Ginger
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¼ teaspoon Sea Salt
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500 ml Creamy Coconut Milk
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100 g fine shredded Coconut
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680 g Cod
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2 tablespoons Coconut Oil
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Mango Salsa
Directions
Steps
|
1
Done
|
Combine the coconut flour, ginger and salt on a plate. Place the coconut milk in one shallow bowl and the shredded coconut in another. |
|
2
Done
|
Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk and finally back into the shredded coconut, paying special attention to coating the strips evenly. |
|
3
Done
|
Heat the coconut oil in a frying pan on high heat. Sauté the cod strips for about 5 minutes per side (depending on thickness of the fish), or until the top and bottom are nice and browned and the fish is firm. |
|
4
Done
|
Serve topped with mango salsa. |
