Paleo Fried Fish and Eggplant

This isn't the easiest recipe to follow - but all the ingredients are there, and it is tasty and healthy.

Ingredients:
10 Fillets (we used Speckled Trout that we caught)
1 eggplant
2 cups almond meal/flour
2 eggs
2.5 tablespoons of spicy mustard (no sugar)
splash of coconut milk
enough coconut oil to "fry" fish (at least 5 Tablespoons)
1 chopped hot pepper (green or red)
Ground Cayenne, Paprika, Black Pepper, Sea Salt (to taste)

Prep:
Poke holes in eggplant with fork and heat for about 30 minutes (until skin is soft) at 350.

Mix eggs, mustard, seasoning, chopped pepper, coconut milk together. Soak fish into mixture and then dip into almond four to coat with batter. Heat up 1 tablespoon of coconut oil at a time - on med-low and then cook fish - flipping after about a minute. Continue to flip until fully cooked.

Slice and peel eggplant dip in left over mixture (without dipping into almond flour). Cook the same way you prepared the fish (about 2 minutes).


Serve: Serves 2-4. Serve Fish over eggplant.