This turned out nothing like the fishsticks I’d been imagining but tasty in its own right.

On separate plates, season some coconut flour and some almond flour with salt and pepper.

Heat some oil in a large frying pan.

Beat an egg.

Dredge the tilapia in the coconut flour. 

Dip the fish in the egg then coat it with almond flour.

Fry the fish until it is browned on both sides and cooked through.

Serve with tartar sauce (chopped dill pickles mixed with mayo – the commercial stuff is sugary). I also had green beans with soy sauce and sesame seeds.