Roast the almonds and sesame seeds in the oven at 200ºC (400ºF) for 10 minutes. Then let them cool down and grind them using a food processor.
If you are using fresh fish fillet, just dry it well with kitchen paper. If you are using frozen, defrost it totally before proceeding.
Beat the egg with sea salt, psyllium, ground rosemary and garlic powder. Now place the fish fillet in this mixture, cover it well and leave it in the freezer for 5 minutes.
In a deep frying pan, place the oil combination and heat it over medium to high temperature.
Dip the fish fillet coated in the egg and psyllium mixture in almond and sesame seed mixture and fry for 4 minutes from each side.
Serve with some lemon juice or our quail egg mayonnaise. You can also serve it with our keto Tzatziki sauce.