Smoky, almond crusted cod fingers perfect for an appetizer.
Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper. In a blender or food processor, add the almonds, paprika and sea salt and process until a fine flour is formed, about 30 seconds. Pour into a bowl.
Crack the eggs into a bowl and whisk with a fork. Dip each piece of cod into the egg mix and then into the flour. Then place on the baking sheet.
Bake for 5 minutes per side. Broil for one to two minutes to get them crispy if desired. Serve and enjoy!