Description
This take on the Filet O’ Fish is perfect for a Whole30 lunch or weeknight dinner!
Ingredients
- Four 6-ounce cod filets
- 1½ cups almond meal, processed in food processor until it’s super fine
- 2 tsp salt, divided
- ½ tsp freshly ground black pepper
- 1 Tbsp smoked paprika
- 1 Tbsp granulated garlic
- 2 eggs, beaten well
- 1½ Tbsp clarified butter
- 1½ Tbsp extra-virgin olive oil
- Lettuce
- Refrigerator Pickles MAGIC ELIXIRS
- Marinated Red Onions MAGIC ELIXIRS
- Tarragon Tartar Sauce MAGIC ELIXIRS (recipe below)
For the Tarragon Tartar Sauce MAGIC ELIXIRS:
- 1–1/2 cups Whole30 compliant mayo
- 3 shallots, finely chopped
- 4 cornichons, finely chopped
- 18 green olives, pitted and finely chopped (I use Cerignola)
- 1–1/2 Tbsp fresh tarragon leaves, finely chopped
- 1 Tbsp cider vinegar, or to taste
- Tabasco to taste
Instructions
For the Tarragon Tartar Sauce MAGIC ELIXIRS:
In a medium bowl, combine all ingredients and stir to combine well.
For the Fish Filet:
Salt and pepper each fish filet well on each side with 1½ tsp salt and ½ tsp pepper per filet.
In a bowl, beat the eggs very well with a fork and set aside.
In a separate bowl, mix the super fine almond meal, smoked paprika, granulated garlic, and the remaining ½ teaspoon salt together.
Making sure not to mix any of the egg mixture in the first bowl with the almond meal mixture in the second bowl (for example, I use my right hand for the egg and my left for the almond meal), one by one, handling each filet minimally and gently, dip each filet in the egg, then remove and drop into the almond meal to cover each thoroughly.
In a large sauté pan over medium heat, melt the clarified butter. Then add the olive oil to the pan and mix together to combine.
Add each cod filet to the pan, reduce the heat to medium low, and sauté for 3-4 minutes a side, until just golden brown.
Serve in between two pieces of lettuce with my Refrigerator Pickles, Marinated Onions, and Tarragon Tartar Sauce MAGIC ELIXIRS.