Fried Fish with Arugula Salad
By Joanne Aponte, ND • July 17, 2019
- 1 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 (6 oz) thin fillets of a firm, white fish such as sole or cod
- 1 cup almond flour
- Avocado oil
In a shallow bowl, whisk the egg with the salt, pepper, garlic powder and dried thyme.
Dip each fish fillet into the egg mixture. Place it on a cutting board, and sprinkle both sides with the almond flour, 1/4 cup per fillet, pressing with your hands to help the coating adhere. I find that this method works better than dredging the fish in the almond flour, because when dredging, the almond flour that remains in the bowl becomes soggy and sticky and pretty much useless.
Pour avocado oil into a large nonstick frying pan, enough to reach about 1/2 inch high. Heat over medium-high heat until hot, 3-5 minutes.
Carefully place the fillets in the pan (work in batches if necessary). Cook until bottom is golden brown and crisp, 3-4 minutes.
Flip the fish. Lower heat to medium. Cook until crisp and cooked through, 3-4 more minutes.
Recipe from Healthy Recipes Blog https://healthyrecipesblogs.com/low-carb-fried-fish/
Arugula Salad with Lemon Tahini Dressing
- Juice of 1 lemon
- 4 tablespoons tahini
- 3/4 cup extra virgin olive oil
- 8 ounces Arugula
Combine lemon juice , tahini and olive oil in a small bowel and whisk together ( you can also mix in a blender) Toss the dressing with arugula. This salad pairs nicely with cucumber and green onions
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.