Cider-Battered Baked Cod with Einkorn Flour
What is einkorn flour?
Watch our video and find out.
We adore fried food on a level for which the word “adore” could never do the feeling justice. Unfortunately, fried food is just not good for you—that’s why we created the einkorn flour version of our cider-battered cod recipe. Einkorn is the solution for people who are wheat-sensitive. But if you don’t have einkorn flour, you can always make beer-battered baked cod using traditional all-purpose flour.
If for no other reason, this recipe is worth a try because it’s ridiculously easy to prepare and super delicious to boot. You can prepare dinner in just 30 minutes by following our simple instructions.
We used gluten-free panko to protect your fish and seasonings from losing their flavor under extreme broiler heat. Where breadcrumbs can get greasy and even burnt, panko is coarsely ground into large, airy flakes that stay crispier longer and don’t absorb all the grease. Gluten-free panko is available at the supermarket and is more than appropriate since this dish is geared towards people with wheat sensitivities.
If you’re looking for extra-crispy baked cod, brown the panko in a pan with two tablespoons of unsalted butter on medium heat and add salt to taste.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Cider-Battered Baked Cod Made With Einkorn Flour
- 1 cup all-purpose einkorn flour, 4.5 oz
- 1/4 cup cornstarch
- 2 tsp salt
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp paprika
- 1/4 tsp pepper
- 2 cups gluten-free panko breadcrumbs
- 2 tsp rosemary, dried
- 1 cup sparkling apple cider, chilled
- 4 cod fillets
- Preheat oven to 425 degrees.
- Mix the flour, cornstarch, salt, ½ tsp cayenne pepper, ½ tsp paprika and pepper in a mixing bowl (large enough to place the fish flat on the bottom). NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Scoop ⅔ cup of flour mixture out of the bowl and place in a large bowl. Set aside (bowl 1).
- Leave the remainder of the flour mixture in a large bowl (bowl 2).
- Mix panko, rosemary, 1 tsp cayenne pepper and 1 tsp paprika in a separate large bowl. Set aside (bowl 3).
- Add cider into flour mixture (bowl 2) and whisk until well blended. Add flour or cider if needed to achieve a slightly runnier pancake batter consistency.
- Pat the cod filets dry and dredge in the reserved 1 cup flour mixture. Shake off excess (bowl 1), dip cod into cider batter (bowl 2) then dunk cod into panko mixture (bowl 3). Repeat with all filets.
- Place onto greased cookie sheet. Bake 7 minutes and flip fish. Bake 5–8 more minutes, until panko is golden brown and fish is 155 degrees.
- Serve with favorite chips!