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Fish Filet (Whole30)

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 4 servings 1x

Description

This take on the Filet O’ Fish is perfect for a Whole30 lunch!


Scale

Ingredients

For the Tarragon Tartar Sauce MAGIC ELIXIRS:

  • 11/2 cups Whole30 compliant mayo
  • 3 shallots, finely chopped
  • 4 cornichons, finely chopped
  • 18 green olives, pitted and finely chopped (I use Cerignola)
  • 11/2 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 1/4 tsp salt and 1/8 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 and granulated garlic 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. Reduce the heat to medium low.

Sauté each cod filet in the pan for 3 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.


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