Crispy Cod

This recipe is similar to the way I make tilapia, but a tiny bit more work to get a nice crispy crust.

Per each cod filet:

Mix together:
2 Tbsp almond flour
1 Tbsp arrowroot
1/2 tsp Herbes de Provence

In a separate bowl:
1 egg white whisked into 2 Tbsp water.

Add to heated pan:
1 Tbsp butter
1 Tbsp olive oil

Place pan on burner to heat.  Pat cod dry with paper towels.  Dip into egg white wash, then into flour -spice mixture.  Set aside.  Add butter and oil to hot pan; heat until butter melts and stops sizzling.  Add filets and cook until lightly browned*.  Flip** and cook until other side is browned.  Turn off heat, but leave pan on burner.  Cover and let sit until time to eat.  Salt to taste when serving.

*I usually flip my fish when I can start to see the edges turn a light brown and look cooked through.  The secret to this fish is to NOT flip until browned.  Don't flip back and forth; just one turn.  Better to be a little bit too browned than not enough.

**My favorite kitchen tool to flip fish is the Mini-Serving Spatula from Pampered Chef.