crispy, yummy & healthy fish fingers!
I’ve been craving fish tacos for a while. But I find it difficult purchasing fish, since I haven’t really done my homework when it comes to researching sustainability and health. This week, however, I finally caved in to my craving and bought some organic cod (would anyone happen to know if this is a good choice??) knowing that I had some avocados that were just right for guacamole!
I’m joining in on the produce and protein challenge over at The Nourishing Gourmet, and this seemed to fit the bill just fine. Unfortunately my 2 year old missed out on the feast – I was hoping to see if this was a fish recipe that would satisfy his critical palate. But oh well, I’ll just have to make this again soon, because me and my guy were definitely very happy with the results.
I served the fish with fresh lettuce, cucumber and tomato as well as guacamole of course. And since it is completely impossible to get your hands on sprouted flour tortillas or sprouted flour where I live (and I haven’t yet gotten to the point where I sprout and grind my own flour), I decided to just put the left over batter from my soaked breakfast buckwheat pancakes to use as a taco stand-in – hence the citation marks in “tacos”! I made them using this recipe. And they did the job beautifully!
For the fried fish:
- ca 300 g cod
- 2 dl brown rice flour
- 1/2 dl coconut flour
- 1 egg
- 1 tsp salt and a few twists of freshly ground black pepper
- Coconut oil for frying (you could also use butter)
Cut the cod in slivers about the thickness of a thumb. Beat the egg in a bowl and mix the flours and seasoning in another bowl. First dip the fish in the beaten egg and then continue to dip it in the flour mixture making sure that each piece is covered completely. Heat the oil in a cast iron pan (the amount of oil should be able to cover half of the fish piece, so that when you flip it the whole piece has been fried). Once the oil is hot fry the fish on both sides until crispy and golden.
My Guacamole:
- 2 avocados
- juice of half a lemon or lime
- 1 clove of garlic
- 1/2 tomato
- small handful of fresh cilantro (basil also works)
- 1/2 tsp sea salt (or to taste)
- black pepper to taste
- 1/4 tsp ground cloves
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Mash the avocados, crush or finely chop the garlic, dice the tomato, chop the cilantro and combine everything – voila!
Serve the fried fish on the buckwheat pancakes (or alternative “taco”) with lettuce, cucumber, tomato and a generous helping of guacamole – I also drizzled mine with extra virgin olive oil – and enjoy!