Keto Fish and Chips (Cauliflower 'Chips')

Ingredients

• 4 Cod Fillets
• 1 medium head Cauliflower
• 1 cup Almond Flour
• 1/4 cup Grated Parmesan Cheese
• 1 Egg
• 2 tbsp Olive Oil
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 medium head of cauliflower into bite-sized florets. In a medium bowl, toss the cauliflower florets with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread the seasoned cauliflower in a single layer on one half of a large baking sheet. Bake for 20 minutes, or until the florets are tender and slightly browned.
3. 3While the cauliflower bakes, prepare the fish coating. In a shallow dish, whisk the 1 egg. In another shallow dish, combine 1 cup almond flour, 1/4 cup grated Parmesan cheese, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir these dry ingredients together until well mixed.
4. 4Gently dip each of the 4 cod fillets into the whisked egg, letting any excess drip off. Then, dredge each egg-coated fillet in the almond flour mixture, pressing the coating onto the fish to ensure it sticks well on all sides.
5. 5Place the coated cod fillets in a single layer on the other half of the baking sheet with the cauliflower, or on a separate parchment-lined baking sheet if needed. Bake the cod for 12-15 minutes, or until the fish is opaque, flakes easily with a fork, and the coating is golden brown. The internal temperature of the cod should reach 145°F (63°C).
6. 6Remove the baking sheet from the oven. Serve the cooked cod fillets immediately alongside the baked cauliflower 'chips'.

Substitutions

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