10 - 12 minutes
1 1/3 lbs. cod, cut into 4 filets
1/3 c. coconut flour
1 T. EnerG egg replacer, mixed with 4 T. water
1/3 c. coconut milk
Salt and pepper to taste
1/2 tsp. paprika (omit if nightshade sensitive)
Place coconut flour in a shallow dish. In another dish, mix egg replacer mixture with coconut milk, salt and pepper. In third dish, place coconut flour.
Dredge cod pieces in flour, then egg mixture, then coconut.
Then, either fry in coconut oil for 2 minutes per side, until toasty brown, or bake at 400º F. on rack placed on top of a baking sheet for 10 to 12 minutes.
Serve with homemade plum or chili sauce, or honey mustard.