A gluten free dish to try: cod breaded with corn flour and cassava

A quick and easy recipe for a tasty and gluten-free second course: cod breaded with corn flour and cassava.

Today's recipe is perfect for lovers of fish and gluten free recipes: cod breaded with corn flour and cassava. Unlike traditional recipes in which the breading is generally based on white flour or breadcrumbs, in this case a mix of corn flour and cassava is used. The latter is obtained from the tapioca or cassava tuber. If you want to make your breading even tastier you can add chopped aromatic herbs.

As an alternative to cooking in the oven you can cook the cod in a pan with a drizzle of seed oil. Brown the fish on both sides, add a drop of white wine, let it evaporate and serve. I advise you to keep the prepared cod in the refrigerator for 1-2 days maximum. Here is the step by step recipe!

Preparation of fish breaded with corn flour

1. To prepare the baked cod fillets, start by mixing the cassava flour with the corn flour, then season with salt, a few drops of lemon juice and garlic powder.
2. Mix well, brush the cod fillets with the seed oil and dip them in the flour mix.
3. Transfer the breaded fillets to a lined baking tray and bake in a preheated oven at 180°C for 15-20 minutes , turning them halfway through cooking. Serve the cod with your favorite vegetables, enjoy your meal!

Alternatively, I recommend preparing cod fritters with remoulade .

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