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With a very minor change to the typical fried fish, you can enjoy fish that your children won't feed to the cat. This is one of Dr. Alicia's favorites.

1-2 pounds of wild caught fresh or frozen fish of your choice, such as: grouper, cod, red snapper, amberjack or white fish

1-2 tbsp coconut oil

3-4 tbsp coconut flour

1 egg

optional: salt, pepper, cayenne, lemon wedges

Heat coconut oil in large skillet. This process takes very little time but takes full attention. Wash the fish, pat dry on paper towel. Cut into card size. Whisk the egg in one bowl. Add the coconut flour and s/p into another. Dip fish into egg batter and than into flour. Saute fish in the coconut oil over medium high heat for approximately 3-4 minutes per side, depending on the thickness of the fish, until the coating is golden brown and the fish is cooked. Garnish with lemon wedges. Serve immediately. 

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