Spicy Coconut-Crusted Cod


I created this recipe for someone I know who has a hard time with seafood. And by hard time I mean doesn’t want it unless it’s deep fried! This is a much healthier alternative that still provides some crunch and the spice adds great flavor. If you don’t like spicy, substitute your favorite spice or try onion powder.

Spicy Coconut-Crusted Cod
Prep time
Cook time
Total time
This is a quick main dish option for any night of the week.
Recipe type: Dinner
Cuisine: American
Serves: 2
  • 1 lb fresh cod fillet, ideally 1-2 inches thick, cut into even pieces
  • ⅓ cup coconut flour
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp Berbere spice (it's like a spicy curry spice)
  • 1-2 eggs
  • 2-3 Tbl coconut oil for pan
  1. Mix the coconut flour, salt, pepper and berbere spice in a medium bowl
  2. Whisk 1 egg in a small bowl, add a tiny pinch of salt to help break up egg whites
  3. Place fish pieces on a plate large enough that pieces don't overlap
  4. Heat your large saute pan over low-med heat and add coconut oil (enough to generously coat pan)
  5. While pan heats: with ONE hand (this will be your wet hand), dip a fish piece into the egg and flip to coat evenly
  6. Allow excess egg to drip off fish, then place in bowl with coconut flour.
  7. Use your other hand (dry hand) to coat fish evenly with flour, shake off excess and return fish to plate.
  8. Repeat with remaining fish.
  9. Turn pan up to medium heat, place pieces of fish gently into pan, careful not to overcrowd.
  10. Sear 4 minutes until coating is brown, and GENTLY flip fish with a spatula and sear bottom side for 3 more minutes, just until brown.
  11. Careful not to overcook. Fish cooks faster than you think :)


Spicy Coconut-Crusted Cod was last modified: December 31st, 2015 by grace

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