Almond Flour Crusted Cod Bites with Paprika and Lemon

Pat cod cubes dry with paper towels, then season evenly with 1/4 tsp salt. Let sit at room temperature for 5 minutes while you prepare the coating.

In a shallow bowl, whisk together almond flour, 2 tsp paprika, and remaining 1/4 tsp salt until evenly combined.

Place beaten eggs in a second shallow bowl. Working in batches, dip each cod cube into the egg, letting excess drip off, then roll firmly in the almond flour crust, pressing to adhere on all sides. Set coated bites on a plate.

Heat a large frying pan over medium-high and add 2 tbsp olive oil. When oil shimmers and flows easily across the pan (about 2 minutes), place cod bites in a single layer without crowding. Cook 3-4 minutes per side until the crust is golden-brown and the cod reaches 145°F (63°C) throughout. Transfer to a paper-lined plate. Repeat with remaining cod, adding oil as needed.

In the same pan over low heat, warm 3 tbsp olive oil with 1/2 tsp paprika for 1 minute, stirring, until fragrant but not smoking. Remove from heat and whisk in lemon juice. Taste and adjust salt.

Arrange cod bites on a platter, spoon the warm lemon paprika drizzle generously over the top, and scatter with parsley. Serve immediately with crusty bread alongside, if you like.