Soy Free) (Edit recipe)

This is a play on a popular dish from @lazydaysislamorada. Our best friends have taken us over the years, and we fell in love with the food. This time around, due to celiac I had to skip this meal, but I knew I was going to give it my best shot at home! In my recreation, tender cod is covered in crispy jalapeño panko breading & fried to perfection. It is placed on top of a lime and coconut yogurt sauce, and topped with cheese, scallion, & tomato.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1029
Fat:	51 g
Carbohydrates:	94 g
Protein:	39 g
Cholesterol:	110 g
Sodium:	430 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by _trust_your_gut

Serves: 4

Ingredients

2 lb Cod, wild caught

Breading

3 Eggs
2 cups Gluten-free Panko, (I like the brand 4C)
2 Tbsp Jalapeno Flakes, or 2 jalapeños
1/2 tsp Paprika

Sauce

1/2 cup Onion, finely chopped
2.5 Tbsp Extra Virgin Olive Oil
1/4 cup Garlic, minced
2 Tbsp Lime Zest
1/2 cup Coconut Milk Yogurt, plain (I like Culina)
1/2 tsp Salt

Toppings

Daiya Dairy Free Mozzarella Style Shreds, (you can use shredded Parmesan as well)
Green Onion (Scallion), chopped
Tomato, chopped
Chili Lime Piña Picante (Crispy Green), (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Create jalapeño flakes by placing two halves and seeded jalapeños in the oven at 200 for 1 hour. Remove and finely chop.
Separate fish loins and flanks for even cooking.
Beat eggs in a shallow dish.
Add breadcrumbs and jalapeño flakes to dish.
Alternate disposing each fish first in egg wash and then breadcrumbs (make sure it’s covered completely).
Place in refrigerator to set before frying.

Sauce

Place oil, garlic, and onion in a pan and cook on medium heat for 5 minutes.
Deglaze pan with 2 tbsp water.
Add lime zest and yogurt.
Cook for 1 minute and add salt.
Remove from heat and place in a blender.
Blend until smooth.
Fry fish on medium high heat using olive or avocado oil. Loins 5 minutes per side and flanks 3 minutes per side (or until golden brown on both sides).