Summer is the best time to get fish locally here in the Pacific North West. I like to buy fresh cod filets from our local fish market. I find the smaller sizes are better as they fry evenly and cook quite quickly.
1 cup coconut flour
2 tbsp. hot paprika
2 tbsp. chili powder
Mix well place aside
Rinse fish thoroughly and pat dry
Coat each filet in flour mixture.
Place aside while preparing pan.
Use a non-stick pan, coat bottom of pan with:
1 Table Spoon of Cannalife Botanicals Olive and 1/8 of a cup of regular olive oil
1 Tablespoon of Cannalife Botanicals Infused Coconut Oil and 1/8 of a cup or regular coconut oil
You want there to be enough oil that fish does not stick.
**Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.
1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC
Cannalife Botanicals Coconut Oil*
Disclaimer: The amount of Cannalife Botanicals THC Infused Coconut Oil used will determine your dosage. Please know your tolerance.Dosage: 1 Teaspoon of Cannalife Botanicals Coconut Oil= 25 mg THC
Fry each side until golden brown and place on paper towel to help dry any excess oil.
Do not over cook; fish should be just flakey but not to dry!
I like to make a homemade tarter sauce to accompany my cod
Homemade tarter sauce
1/2-cup regular mayonnaise
1/4 cup finely chopped pickles
1 tbsp. finely chopped red onion
Juice of 1 fresh lemon.
(If large lemon uses caution. Only enough juice for flavor. You do not want tartar runny)
1 tbsp keeps dry mustard.
Pepper to taste.
Mix thoroughly and let sit. I like to make the tarter the night before to let the flavor really meld.
Dish by Trich
I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.