3.) Pete Servold, Coconut curry pan-fried pollock
Pete Servold is the founder of Pete’s Paleo, a company that produces ready-to-eat meals adhering to the increasingly popular paleo diet, which is based on foods that Paleolithic humans would have had access to. He is also a graduate of Le Cordon Bleu in Atlanta, Georgia and the author of the recently released cookbook, Paleo by Season.
Servold’s take on pollock involves breading the fish with coconut flour and lots of delicious spices. He recommends serving the fish with a salad or side of cooked vegetables.
Ingredients:
- 500 grams of pollock fillets
- 2 cups of coconut flour
- 2 small eggs
- Organic unsalted butter (for frying) or coconut oil
- Sea salt
- Curry spice:
- ½ teaspoon of coriander seeds
- ½ teaspoon of Turmeric
- ½ teaspoon of powdered ginger
- ½ teaspoon of crushed cumin seeds
- ½ teaspoon of Fenugreek
- ½ teaspoon of garlic powder
- ½ teaspoon of allspice and cayenne pepper
Recipe steps:
- Start off by putting the fish fillets on a chopping board and patting them dry. Mix all the ingredients of the curry spice together and then season the fish as much as you want. Let the fish sit for a while (10-20 minutes) with the spices on it. In the meantime, beat the eggs and add a big pinch of sea salt to them. Spread the coconut flour on a big plate and set next to the eggs.
- Warm up a frying pan and melt the fat. When the fat is almost entirely dissolved, start coating the fish in the egg (Servold recommends putting all the fish into the egg mix) and then gently coat it in the coconut flour on both sides and set in the pan. Fry the fillets until lightly golden. Don’t turn them over to often as they might fall apart, fry one side until you reach the desired color and the turnover.
(Courtesy of FastPaleo.com)
