Gluten Free Almond Crusted Fish with Creamy Avocado Dip

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Fish:

4 large fillets of firm white fish

4 large eggs

1/4 cup freshly grated parmesan cheese

1 cup almond flour

Sea salt and black pepper

Clean and dry fish. Cut each fillet into 6 equal size pieces. Season with sea salt and black pepper. Set aside.

Whisk eggs until light and foamy, add parmesan cheese, and flour to combine. Season with sea salt and black pepper. Toss fish to get a good coating of the batter (make sure all pieces of fish has a thick coating of the batter on it). Season with sea salt and black pepper.

Frying:

Heat a deep sided frying pan with 2 cups of pure vegetable oil, coconut oil or peanut oil on medium to high heat until oil is ready for frying. Add 6 pieces at a time so as not to overcrowd the pan. Fry for 2-3 minutes on the first side or until it's a deep golden color. Flip over for another 2-3 minutes or until it's cooked through. Remove from the oil and drain on paper towels. Season with salt and black pepper. Repeat until all the fish is cooked.

Sauce:

2 large avocado, remove seed and skin

1 small white onion, cut into chunks

1/2 cup plain Greek yogurt

1 small green chili, remove seeds

1 garlic clove

Handful fresh parsley

2 tablespoons olive oil

Sea salt and black pepper

Blend all the ingredients until creamy and smooth.  Serve chilled.

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