Craving the crusty delicious cod dish, but not wanting to exclude a family member, I gave my best shot with substitutes.
Toast 1 piece of Udi’s white bread and chop after it is a bit dried out with a cleaver.
Melt 4 tbs.of butter
1/2 cup of slivered almonds
1 ts salt
Small dab of mayo on each fillet
4 pieces of cod
1/2 c almond flour pressed flat onto a plate to very lightly coat cod
Preheat the oven to 350 degrees
Lightly oil a glass Pyrex dish
Combine melted butter, almonds, and bread crumbs set aside.
Coat the cod very lightly in the flour.
Place cod into the pan and dab a teensy bit of mayo on each filet.
Spoon almond, butter and bread crumb mixture onto fillets.
Bake 25 minutes at 350 degrees.
Note: the first time I made this I used 2 tablespoons of salt.
It was awful. My family feigned they were no longer hungry.
Oh, dear. So sad about the salt! 😦
It sounds like a really great alternative for gluten-free folks! And I love fish–might even make some tonight on the grill!