Mind the Oil Temperature: Make sure your coconut oil is shimmering and fully heated before adding the fish. If the oil is too cool, the coconut flour breading will absorb the oil and become soggy instead of crisping up.
Press Firmly: When doing your final coating in the shredded coconut, use your hands to press the flakes firmly into the fillet. This ensures a thick, even crust that won't fall off as soon as it hits the skillet.
Avoid Overcrowding the Pan: Fry the cod strips in batches if necessary. Putting too much fish in the skillet at once will drop the temperature of the oil, leading to steaming rather than searing.
