The original recipe is one that my parents have made for us for dinner for years. With several of us in the family needing to eat gluten-free, we created this savory GF version! Enjoy!
- 2 cups slivered almonds
- 3 T olive oil divided
- 4 cod filets
- 1 c almond flour
- 4 eggs
- salt & pepper to taste
In a small cast iron pan, heat 1 T olive oil over medium-high. Add almonds. Saute 6-7 minutes until golden brown. Then set aside.
Meanwhile, heat 1 T olive oil in a large skillet over medium-high (depending on the size of your fish, you may need two pans)
Place flour on a large plate. In a separate shallow dish, whisk eggs lightly. Pat both sides of a piece of fish in the flour. Then dip in the egg mixture. Place fish in the pan. Repeat with other pieces of fish.
Allow fish to cook until browned on one side (~4 minutes). NOTE: It is key to err on the side of overcooking. Nothing kills this recipe like flipping the fish too soon and losing your coating in the pan!!
Add additional oil to the pan and flip fish, cooking for another 4-5 minutes.
Season with salt and pepper, to taste. Serve immediately topped with almonds.