Peanut crusted tandoori fish – bringing a twist to Friday nights dish! Serve with a generous side of chips & tartare sauce.
Makes 2 servings and this recipe is gluten free and low carb.
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Ingredients
- 260 g cod loin
- glug cooking oil
- 3 tablespoons ginger minced
- 3 tablespoons garlic minced
- 1 tablespoon chillies mince (or to taste)
- 2 tablespoons tandoori powder 1 teaspoon extra for the crust - save this for later
- 1-2 teaspoon himalayan salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 70 g almond flour
- 70 g crushed peanuts
Ingredients
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Instructions
- Cut washed cod loin into long pieces and set aside.
- In a bowl add the oil, garlic, ginger, chilli, pepper, turmeric, salt and tandoori powder. Mix well to make the marinade.
- Gently mix the tandoori marinade with the cod pieces and refrigerate for 2-3 hours or overnight.
- In a deep plate mix together the crushed peanuts, almond flour and a teaspoon of tandoori powder.
- Coat each fish piece in the almond peanut mixture.
- Place the fish in the oven and bake for 20-25 minutes on 180°C. Alternatively air fry for 10-12 minutes until golden on top.
- Enjoy with a side of chunky chips and tartare sauce.
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