Paleo Sweet Potato Crusted Fish

1 pound mild flaky fish (Dolphin, Tilapia, Grouper, Snapper, Halibut)
2 medium sized sweet potatoes, peeled and shredded
2 egg 
1/2 cup almond or coconut flour - seasoned with a little salt & pepper
2 TBS coconut oil
2 TBS clarified butter

Add flour to a pie plate (or any dish with sides) and season with salt and pepper. In another one, whisk together the 2 eggs.

Preheat oven to 375°.

Heat a large oven-safe skillet over medium to medium high heat. Add 1 tablespoon coconut oil plus 1 tablespoon clarified butter (you may need extra if it's a large skillet - you want the entire bottom coated). Allow this to heat up. 

Eyeball the size / shape of the pieces of fish and then, add a thin layer of shredded sweet potatoes about the same size & shape (one for each piece of fish) to the pan.

Quickly dredge the fish into then egg wash and then the flour mixture, and set on top of the sweet potatoes in the pan. Repeat with each piece of fish. Cook for about 4 minutes (the fish should have a nice golden crust), lift fish out of pan with a spatula.

While holding fish with the spatula, add another thin layer of the shredded sweet potatoes to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new "bed" of shredded sweet potatoes. Place entire skillet into the oven and allow to finish cooking (about 4-7 minutes depending on fish size).

The fish doesn't dry out due to the natural moisture in the potatoes! When fish is fully cooked (opaque in color), remove from oven and serve immediately. 

modified from recipe @ my Life as a Mrs.