I am using this recipe from Faithful Provisions, but I will make a few changes to make it gluten-free/dairy-free:
1/2 cup pecan pieces
1/2 cup bread crumbs (I buy gluten-free bread crumbs at Whole Foods)
1/4 cup GF flour mix
1/2 cup rice milk
1 to 1 1/2 lb tilapia fillets
1/4 cup canola oil
Process pecans in a food processor until chopped well; combine with bread crumbs in a bowl.
Place flour in a second bowl.
Blend milk and egg together in a third bowl.
Preheat large skillet on medium heat. Sprinkle both sides of fish with salt/pepper/paprika.
Dip fillets in flour (coating both sides), then dip in egg mixture (allowing excess to drip off). Finally, dip in pecan/bread crumb mixture.
Pour oil in skillet, swirl to coat. Add fish and cook 2-3 minutes on eat side until golden on outside and flaky on inside.