Ingredients
Cod Sticks
- 3 ea ButcherBox Cod Fillet thawed and dried thoroughly
- 2 ea eggs whisked
- ½ c tapicoa flour
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- ¾ c gluten free bread crumbs
- ½ c avocado oil preferred oil: Primal Kitchen Avocado Oil
Simple Tartar Sauce
- 1 c mayonnaise preferred mayo: Primal Kitchen Mayo
- 1 Tbsp dill relish
Instructions
- Set up three dishes for S.B.P (standard breading procedure). First dish: flour, salt and pepper, second dish: whisked eggs and third dish: bread crumbs.
- Pour avocado oil into a cold sauté pan. Place on medium heat.
- Cut cod fillets into 4-5 "sticks", cut against grain. Dredge dried cod sticks in the prepared S.B.P dishes.
- Once oil is hot begin pan-frying cod sticks approximately 4 minutes per side.
- Serve with simple tarter sauce or just a squeeze of lemon.
Simple Tarter Sauce
- Combine mayonnaise and relish together.
Notes
The cooking technique being used is called pan-frying. This dry-heat cooking method uses a moderate amount of oil. There should be enough oil in the sauté pan that when the item is placed in the pan it is covered one-third to one-half of the way with oil. So depending on the size pan you use you may need to add or decrease the amount of oil to properly pan-fry the cod sticks.
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