Breaded and Baked Gluten Free Cod Bites

This is a gluten-free, breaded and baked cod recipe that will have everyone, including little ones, eating fish.

This is a gluten-free, breaded and baked cod recipe that will have everyone, including little ones, eating fish.

6a00d835508b1869e201b7c84c7ea4970b

As a child I didn’t like fish, particularly fried fish (pesce fritto). On the other hand, I liked other fried food my mother made: breaded meat (cotoletta) or chicken breast, battered cauliflower florets, potato croquettes (crocchette di patate) and of course supplì (rice croquette). Later in life I learned to like fish.

Buy the new Honest Cooking Magazine cookbook today!

In general, I don’t deep-fry in my kitchen, but I like the crisp crust (crosticina) foods acquire when breaded and fried. Baking breaded foods approximates the result well. A recipe I came across for chicken nuggets that uses chia seeds and ground flaxseed for the breading prompted me to first try a variation using chicken and then to apply the same approach to fish. The result was much appreciated at the table.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Simona Carini
  • Yield: 3 -4 servings 1x

Ingredients

Scale
  • 1 pound / 450 g skinless Pacific cod fillet (or similar fish)
  • 1 large egg (possibly from pastured poultry)
  • 1 teaspoon water
  • 4 tablespoons / 30 g ground flaxseed
  • 4 tablespoons / 20 g hemp hearts (raw shelled hemp seeds)
  • 20 g freshly grated Parmigiano-Reggiano
  • 1/2 teaspoon fine sea salt (divided in half)

Instructions

  1. Heat oven to 400 F / 205 C. Line a baking sheet with parchment paper.
  2. In a bowl, whisk egg with the water and 1/4 teaspoon of the salt.
  3. In another bowl, mix the breading ingredients: ground flaxseed, hemp hearts, cheese and 1/4 teaspoon salt.
  4. Cut the fish into bite-sized pieces, add them to the bowl with the egg and stir well to coat.
  5. Roll the pieces of fish in the breading then lay onto the lined baking sheet to form a single layer.
  6. Bake 10 minutes, then turn over the fish. Bake another 10 minutes or until the cod flakes easily with a fork and the breading is crisp.
  7. Serve immediately.
  • Category: Seafood

 

Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


BUY HONEST COOKING'S NEW COOKBOOK TODAY

NØRTH Cover

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.

Digital Version

$9.99

Works on all devices and screens

Buy Now

Print Edition

$39

Premium paperback, 185 pages

Buy on Amazon

Previous Post

Cardamom and Coconut Granola

Next Post

Remembering International Culinary Center Founder Dorothy Cann Hamilton