Cod’s inherent fishiness is eliminated by the coconut amino acids, which also give it an orange roughy-like sweetness. Once you have prepared the keto bread crumbs, putting this dish together takes very little time.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (6 ounce) fresh cod fillets
- ¼ cup coconut aminos
- ½ cup shredded Parmigiano-Reggiano cheese
- 1/2 cup garlic keto bread crumbs
- ⅓ cup unsweetened coconut flakes
- 1 tablespoon granular sucralose sweetener (such as Splenda®)
- 2 teaspoons salt
- 1 teaspoon ground dried chipotle pepper
- 3 large egg yolks
- 3 tablespoons heavy cream
- 2 tablespoons coconut aminos
Instructions
- Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl for 8 hours.
- Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper together in the bowl of a food processor; blend into a moderately fine powder.
- Mix egg yolks, cream, and remaining 2 tablespoons coconut aminos together in another bowl for egg wash.
- Dredge fish fillets in the egg wash then cover completely in the bread crumb mixture until thickly coated.
- Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.
- For homemade keto air-fried bread crumbs, cut keto bread in cubes, add garlic powder, salt, and a light spray of olive oil. Toss together in a bowl and air-fry at 375 degrees F (190 degrees C) until toasty, 5 to 6 minutes.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 238 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 10 g |
| Sodium | 2072 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |