Method.

Step 1.

Pat your fish dry, cut into your desired size pieces and season with salt and pepper.

Step 2.

On a large plate, combine almond flour with your seasoning. One by one, add a piece of fish to the plate with your breading, coat the piece of fish with breading, and transfer to a clean dry plate. Even after patting the fish dry, the natural moisture will let the breading adhere, leaving a light and crispy crust.

Step 3.

Heat oil in a large pan over medium-high heat. Once the oil is hot, drop in your fish, making sure no pieces are touching. Sear for 5 minutes on each side, until the outside is golden brown and the fish is flaky.

Step 4.

Assemble your bowl and enjoy! I start with a layer of rice, then pico, then about 2 pieces of crispy fish, some cabbage or sliced radishes, and a squeeze of lime juice. Totally optional but I finish mine off with Mexican Goddess Dressing (you could also use guac or crema) and a sprinkle of cilantro. Enjoy!