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, because when dredging, the almond flour that remains in the bowl becomes soggy and 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, 3-4 more minutes. Serve immediately.
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.