Cut the sweet potato into chips (I like to leave the skin on for more crunchiness) rub the chips with coconut oil and season if desired. Transfer to a greased baking tray and spread out.
Bake in the oven for 20 minutes. In the meantime prepare the cod.
Meanwhile, mix the flour, cayenne, pepper and salt together and tip the mixture onto a plate. Mix the chopped and ground almonds together and tip them onto a separate plate. Whisk the egg and pour onto a third plate.
Take each fish finger and roll it in the flour mixture, then the egg, followed by the almonds. Then place on a baking tray.
Bake in the oven along with the chips for 15 to 18 minutes until the fish flakes easily with a fork and the sweet potato chips are tender and golden brown. Remove from the oven and serve.