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1
Season both sides of each orange roughy fillet with salt and pepper.
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2
Whisk the egg and milk together in a shallow bowl.
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3
If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
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4
Mix the almonds with the flour in a second shallow bowl.
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5
Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
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6
NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
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7
Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
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8
Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
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9
Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side.
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10
Repeat steps 7-9 for remaining fillets.
