Low Carb Islandic Cod Fillets. Whew, you would think I might be a little embarrassed by putting up this recipe, but I am not. It is so ridiculously easy, let alone good, that I couldn’t help myself. I was originally going to use pili nuts as my topping and I will at some point but while I was making it, I decided to use pork rind dust and never looked back. I had it the first week and it was so good I got another piece of it yesterday and just had it again today. I don’t know if you use or eat pili nuts or not as they are not only the best nut health-wise for you, they are very expensive too. I don’t eat them so often but I do everyone in a while toast some and eat them.
The reason I say I’m embarrassed by the post is the ease of the recipe and I guess everybody and their brother uses and makes this although maybe not with pork dust or pili nuts. Awhile ago I bit the dust and ordered Duke’s Mayo and have never looked back. As I know it, Duke’s is the only sugar-free mayonnaise made and with that said, it is also the best tasting mayo ever. I do have to order it from the company in South Carolina, but as I said, it is well worth it. If you live in the South then you can buy it anywhere. This recipe is for one of those days when you are bone-dog tired and want dinner on the table in 30 minutes. So easy even a caveman could make it and no wonder it is such a popular dish.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am not sponsor-compensated for recommending a product that I use***
In case you’re wondering that gorgeous spinach veggie on the plate with the cod? is called Spinach Bhaji which is also a new recipe.
- 6-8 Oz Room Temp. Cod Per Person (I Used An 8 Oz Piece)
- 1½ T Room Temp. Butter
- 1½- 2 T Mayo
- 2 T Pork Rind Dust***
- Salt & Pepper
- Preheat oven to 350°
- Spread butter on the bottom of baking dish.
- Place fish on butter and add salt & pepper.
- Spread mayo over fish.
- Sprinkle with pork dust.
- Bake 8-10 minutes and put under broiler until pork dust gets really crispy.
- 1 Serving
- 619 Calories, 49.7g Protein, 47.7g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
- One of the nicer things about this fish is its tendency to release a bit of liquid which when mixed with the butter & mayo makes it quite moist while continuing to eat it.
- If you end up with the flatter portions of the tail of the cod they tend to overcook.
- I did get the large ends both times but the second time I ask for a flatter large end. The first time I made it, as soon as I put it under the broiler my mayo slide off so the second time I ask for a flatter large end and had pretty good success.
- If you add 1 T lemon juice it will add 1g carb or...and I do...add it.