I haven’t calculated the precise carb count for this dish, but it is very low-carb, in my book.

Coconut Tilapia

2 filets Tilapia (or fish of your preference)
1 egg
dried unsweetened coconut (often sold near the produce or nuts)
soy flour
salt & pepper, to taste

To prepare, beat the egg in a shallow dish and set aside for a moment. (I like to use a pie plate for dredging, but any shallow dish will suffice.) In another pie plate/dish, add enough soy flour to coat the filets … probably 1/4 to 1/2 cup. Add a few dashes of salt & pepper to the flour.

Dredge the filets in the flour, then the egg, then the flour again.

Place the filets on a baking sheet and sprinkle the coconut evenly on top – as much or as little as you like.

Bake at 400 degrees for 15 minutes, or until the fish flakes easily with a fork and the coconut is lightly toasted.

The fish is just “crunchy” enough to feel like it’s breaded, but much lower in carbs, and the coconut gives it a slightly sweet taste. Raw coconut is surprisingly low in carbs (only 1 net gram per oz); it’s the super-syrupy-saturated kind that is so high in sugar!