Peel and cut sweet potatoes into chips. In a large bowl, toss sweet potatoes with olive oil and paprika.
Transfer to a roasting pan and bake for 35 minutes, stirring occasionally, until crisp.
Cut fish into medium size chunks. In a deep plate, mix crushed almonds with salt and pepper to taste.
Dip fish in the egg and then in the crushed almonds to cover. Heat olive oil in a skillet and fry about 5 minutes on each side till golden brown and crispy.