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!
Notes
Try one of our asparagus recipes to serve on the side as a healthy alternative to chips!