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Hi there gals and pals.

Hope this post finds you well.

If you've been following along, you will know Keith had to cut gluten out of his diet back in September.

It's been a project of mine around here to find ways to enjoy some of our favorites and make them workable for him.

Not all of it has been easy...the bread situation is still a work in progress. I will get there.

But this recipe, I nailed on my first try.

I tested it on chicken too and then ended up filming it a couple weeks later on our beloved cod.

It's so good. & every time I've made it it turns out so well.

Also, I feel like it gets crispier (without easily burning) than traditional flour methods.

This is a win in my book.

& if you came over for dinner, I PROMISE you would have no idea this was gluten free.

I quite impressed myself.

These store bought gluten-free buns on the other hand...just here for the photo. Barf.

Now how good do those look? 🤤



Download PDF • 1.40MB


  • 3 cod filets, halved

  • 2 eggs

  • 5-6 tablespoons avocado oil

  • 1/2 cup arrowroot powder

  • 3/4 cup cassava flour

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 2 teaspoons paprika

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • for serving : buns, lettuce, pickles, sauerkraut, tzatziki sauce, etc.


  1. Half each cod filet to make sandwich size and pat dry. Set aside. Line a plate or cookie sheet with parchment paper.

  2. To a shallow bowl, crack two eggs and beat. To another shallow bowl add arrowroot powder.

  3. Combine cassava flour, garlic powder, onion powder, paprika, s&p to your third shallow bowl.

  4. Add each piece of cod one at a time and coat with arrowroot powder, then submurge in the egg and finally into the cassava flour mixture. Set aside on parchment paper.

  5. Heat a large cast iron skillet over medium heat and add avocado oil. Once hot, add the cod filets. Cover. Cook for four minutes, flip, cook for an additional four minutes.

  6. Let the cod rest on a paper towel lined plate for a couple minutes and serve. Enjoy!


  • I like to slice the cod filet in half so they fit a sandwich bun easier and they cook more evenly. No need if you don't wish but increase the cook time to 5 minutes per side.

  • This recipe is also great on top of a salad!

  • I have found avocado oil to work so well when frying because of it's high smoke point!

Hope you all are having a happy day!

As always, feel free to reach out whenever.

Like, comment and share this post.

It really helps me out more than you know.

Thanks for being here. 🫶🏼


Kirsten ☀️

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