This recipe came from my friend Connie, who is a gluten-free/sugar-free veteran.
In fact, I met her at our local GF/SF support group. (!) Yes, when venturing into the GF/SF world, it’s super-helpful to have support. 🙂
Even though I attended only a few meetings at the beginning of my journey, I was SO thankful for this group! Not only did they provide recipes, resources and encouragement, it was wonderful just to know there were other “real, live people” out there who were living this way.
Now, without further ado, here’s the recipe:
- Place the melted oil in one large, flat bottomed bowl.
- Combine the almond flour and salt in another large, flat bottomed bowl.
- Dip the tilapia in the coconut oil. (The oil helps the flour stick to the tilapia).
- Dredge it through the almond flour.
- Bake it in the oven on parchment paper or in a cast iron skillet (with butter or lard) until it is flaky. Salt your skillet first to make it work like a nonstick coating.
According to Connie, "Both cooking methods are good but the skillet method gives it a crunchy coating." I cook mine in a cast iron skillet.
I use lard (from a local farm) instead of butter.
When removing the fish from the pan, be sure to slide your spatula on the bottom of the pan, in order to keep the yummy coating on your fish and not on the bottom of your pan.