Chile Spiced Cod
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon Pereg Natural sriracha spice
1 tablespoon coconut flour
3 tablespoons olive oil
1/2 cup chopped cilantro
1 lb cod, cut into cubed squares
- Prepare the batter. Place each spice, coconut flour, and 2 tablespoons olive oil into a bowl and combine.
- Heat a cast iron skillet with remaining 1 tablespoon olive oil. Evenly coat the fish into the batter. Place onto skillet, making sure not to overcrowd it.
- Cook on a medium low flame, about 30 minutes, or until desired, flipping as you go. The fish will get a bit flakey, but that is the texture you want.
- Garnish with fresh cilantro and serve in a tortilla wrap.