Cassava Flour "Breaded" Fish Recipe [AIP, GF]
Have you tried cassava flour yet? Cassava flour is made from cassava or yucca, a root veggie used widely in South America and parts of Asia and Africa. The flour is made by peeling, drying and grinding the root itself. It's gaining popularity as a gluten-free flour alternative and I've been having fun experimenting with it! I should note that some people who have a gluten sensitivity don't tolerate cassava. As with any food, note how it works for you and adjust accordingly.
I made this "breaded" fish recipe and it's now a household favorite. Honestly I think the cassava flour is a better addition than standard breadcrumbs. I hope you enjoy it!
Cassava Flour "Breaded" Fish
1.5 lb Cod fillet pieces (4-6 pieces) or another thicker white fish
5 garlic cloves, peeled and minced
1/4 cup chopped fresh parsley leaves
Lemon Juice Mixture
5 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp melted ghee (omit if following elimination phase of AIP and substitute with more oil)
1/3 cup cassava flour (I like this brand)
3/4 tsp salt
(Can add other spices such as cumin, coriander and paprika)
Preheat oven to 400 degrees (F)
Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside.
In another shallow bowl, mix cassava flour and salt (and other spices if adding in).
Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
Heat 2 tbsp cooking fat (coconut oil or ghee) in a skillet over medium-high heat. Add fish and sear on each side to give it some color, but do not fully cook (1-2 minutes on each side) Remove from heat.
Add the minced garlic to the remaining lemon juice mixture and mix. Drizzle all over the fish.
Bake in the oven for 10 minutes or until the fish begins to flake easily with a fork. Remove from heat and sprinkle on chopped parsley. I like to serve this with a nice big salad and some roast veggies or with some sauteed bok choy!
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