Coconut curry, pan fried Pollock

Added on August 30th, 2012 by our friend from http://www.cavemannutrition.co.uk/

Cooking Steps

Start of by putting the fish fillets on a chopping board and patting them dry. Mix all the ingredients of the curry spice together and then season the fish as much as you want. Let the fish sit for a while (10-20minutes) with the spices on it. In the meantime beat the eggs and add a big pinch of sea salt to them. Spread the coconut flour on a big plate and set next to the eggs.

Warm up a frying pan and melt the fat. When the fat is almost entirely dissolved start coating the fish in the egg (what I like to do is put all the fish into the egg mix) and then gently coat it in the coconut flour on both sides and set in the pan. Fry the fillets until lightly golden. Don’t turn them over to often as they might fall apart, fry one side until you reach the desired colour and the turnover.

Serve with a BIG ASS salad or a BIG portion of veggies and enjoy!

Serves 2
10-20min
This is a Recipe

Ingredients

  • 500 grams of Pollock fillets (or other white fish)
  • 2 cups of Coconut flour,2 small eggs
  • Organic unsalted butter (for frying) or coconut oil
  • Sea salt
  • Curry spice: ½ teaspoon of coriander seeds
  • ½ teaspoon of Turmeric, ½ teaspoon of powdered ginger
  • ½ teaspoon of crushed cumin seeds, ½ teaspoon of Fenugreek
  • ½ teaspoon of garlic powder,
  • ½ teaspoon of allspice and cayenne pepper
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One Response to “Coconut curry, pan fried Pollock”

  1. This was tasty, but didn’t crisp the way it was supposed to. Maybe more oil needed?

    lovelyreet, on May 9th, 2013

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