Crunchy Sriracha Cod

I’ve been wanting to try sriracha, which is a hot chili sauce. Both Rick and I like spicy food, and whenever I make fish it has to be spicy or he doesn’t like it. So I grabbed a bottle of sriracha sauce while I was shopping this morning and took a cue from Dawn over at OH Sweet Mercy, and came up with this Crunchy Sriracha Cod dish.She has some awesome recipes that include sriracha… you can go here and check them out.

Then to figure out how to get a crunchy coating on the fish. Being that I wanted a low carb, moderate fat meal (I like butter on my brussel sprouts) I needed to use something that was lower in carbs but would either crisp up or stay crispy when baked.

There are a couple breading options within the Trim Healthy Mama plan to make this happen….

• almond flour
• crushed pork rinds, I use these

If I was going to fry in oil I probably would have used almond flour, but honestly it is quite costly and I really try to use other alternatives if I can. So I went with crushed pork rinds. Pork rinds are a staple in my home, they are a good crunchy snack that I can dip or I can crush them and use them for breading, as a filler in meat loaf… to top casseroles as well as I use them in my skinny chocolate for a crispy crunch ( A LOT like CRUNCH BARS!!). The biggest thing is that you can’t use the flavored ones and stay on plan as most of those contain sugar in the flavorings.

Here’s the recipe for Crunchy Sriracha Cod

This was one of the best fish recipes that I have made since being on my Trim Healthy Mama Journey.
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