Makes about 2 1/4 cups of breading, enough for about 3 lb of haddock
1 1/2tbspchili powder
1tbspkelp powderor powdered dulse flakes
Sea salt & fresh ground pepper to taste
3lbof fresh haddock portionsmoist, not drained
1/2cupcold-pressed coconut oil
In a medium bowl, mix together the coconut flour, corn meal, onion powder, chili powder, dill, kelp powder, garlic powder, and coriander. Season with some sea salt and fresh ground pepper.
Moisten haddock with its own juices, but not too wet or the breading will get gummy. Place the breading in a shallow dish or pie plate and coat the fish well on both sides, pressing the fish firmly into the breading. Place on a plate for a couple minutes to set the coating.
Heat a large sauté pan to medium-high. Add the coconut oil. Place the breaded haddock in and brown well on one side, then turn and brown the other. DON’T OVERCOOK. Also, there’s no need to pat the oil off with paper towel since it’s really good for you.
Have a “Super, Natural” Day! Kevin
Coconut Crusted Haddock
Amount Per Serving
Calories 526Calories from Fat 207
% Daily Value*
Saturated Fat 19g119%
Vitamin A 720IU14%
Vitamin C 1.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Courtesy of Chef Kevin Wagner at www.eatingwithwisdom.com