In a shallow bowl, whisk the egg with salt, pepper, garlic powder, and dried thyme.
Dip each fish fillet into the egg mixture. Place it on a cutting board, and sprinkle both sides with the almond flour, ¼ cup per fillet, pressing with your hands to help the coating adhere. I find that this method works better than dredging the fish in the almond flour; when dredging, the almond flour that remains in the bowl becomes soggy, sticky, and pretty much useless.
Pour avocado oil into a large nonstick frying pan, enough to reach about ½ inch high. Heat over medium-high heat until hot, 3-5 minutes.
Carefully place the fillets in the pan (work in batches if necessary). Cook until their bottom is golden brown and crisp, 3-4 minutes.
Flip the fish. Lower the heat to medium. Cook until crisp and cooked through, about 3-4 more minutes. Serve immediately.
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Notes
In the nutrition info, I estimated that each fish fillet absorbs about 1 tablespoon of oil.
It's best to use a nonstick skillet when making this recipe. I do often use stainless steel, but then there's more of a risk of the coating sticking to the skillet, even with a generous amount of oil.
According to the USDA, fish should be cooked to an internal temperature of 145°F. When done, its inside should be opaque, and you should be able to easily flake the meat with a fork.
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, in the microwave, covered, at 50% power. The coating will lose some of its crispness. If you'd like to preserve the crispiness, it's best to reheat the leftovers in a 250°F oven.