Get started by pre-heating your oven to 200C and line two large baking trays with baking paper.
Slice your sweet potato into 7 cm long x 5 mm wide fries. Making sure they are all about the same size is important here for even cooking and uniform crispiness. Place the fries in a large bowl, drizzle over the olive oil and toss with your hands to coat well. Add the arrowroot or tapioca flour and salt and, again, toss with your hands to get all over even coverage. Carefully spread out the fries in a single layer on one of the prepared trays, making sure there is no overlap (this helps them go extra crispy). Roast for 20–30 minutes, or until they are golden brown, crunchy and crispy.
Once your chips are in the oven, get onto your Dukkah crumbed fish. Cut the fish fillets into smaller pieces about 12 cm in length then whisk the eggs and coconut cream in a large shallow bowl. In a separate bowl, combine the Dukkah, almond flour and arrowroot or tapioca flour. Working with one piece at a time, dip the fish in the egg mixture, allowing excess liquid to drip off, then coat in the Dukkah crumb mixture before transferring to the remaining prepared baking tray. Drizzle the fish with olive oil, then bake for 15–20 minutes or until crispy and golden brown. I like to do this during the second half of the chips total cooking time.
Once your fish and chips are both cooked, transfer the fish to the same tray as the chips, top with generous helpings of the smashed avocado, fresh coriander, a squeeze of lime juice, a seasoning of salt and pepper and serve with salad leaves and extra lime wedges.