The coconut aminos overcome the natural fishiness of cod, making it taste sweeter like orange roughy. Once you have made keto bread crumbs, this is actually a very quick recipe to make.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
342 Calories
Recipe Instructions
Step 1
Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl for 8 hours.
Step 2
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.
Step 3
Mix egg yolks, cream, and remaining 2 tablespoons coconut aminos together in another bowl for egg wash.
Step 4
Dredge fish fillets in the egg wash then cover completely in the bread crumb mixture until thickly coated.
Step 5
Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.
Ingredients
2 teaspoons salt
3 tablespoons heavy cream
3 large egg yolks
1 teaspoon ground dried chipotle pepper
½ cup shredded Parmigiano-Reggiano cheese
1 tablespoon granular sucralose sweetener (such as Splenda®)
