Serve this with peas or mushy peas for authenticity. I find peas are one vegetable kids are almost always happy to eat, so this is a great family meal.
4 x 125g white fish fillets
4 tbsp. coconut flour
Salt & pepper
2 tbsp. coconut oil or ghee
400g sweet potato, sliced into wedges or chips
Preheat the oven 180˚c.
Put 1 tbsp. of the fat into a baking pan, then when it’s hot add the potato wedges, toss to coat, then place in the oven for 30-40 mins or until cooked & crispy on outside (will depend on size of wedges/chips), shaking the tray occasionally.
Drain the cooked wedges on a paper towel to absorb any excess grease.
Crack the egg into a dish and whisk slightly.
Spread the coconut flour on a plate, and season it.
Roll the tilapia around in the egg until covered, and then drop it into the coconut flour, turning it until coated. Set aside and repeat with the other fillets.
Add 1 tbsp. fat to a frying pan and heat to medium-high.
Add the tilapia and cook for approximately 2 minutes on each side, or until cooked through.
Serve with the sweet potato wedges and peas or mushy peas.