juice of ½ lemon (cut the other half in wedges for serving)
Cut the fish in strips.
Combine the coconut flour, sea salt and pepper, garlic powder and cayenne pepper in a bowl.
Whisk the eggs in another bowl.
Place the shredded coconut in another bowl.
Coat each fish stick in the coconut flour.
Then coat the fish stick in the eggs.
Next, press the fish stick in the shredded coconut.
Repeat with all the fish sticks.
Place about 1-2 tablespoons of the coconut oil (or other fat) in a large skillet.
Fry the fish sticks in batches for about 2-3 minutes each side over medium low heat or until browned. Add more fat to the skillet, as needed and push any burnt/brown coconut crumbs off to the side of the skillet.
For the Dipping Sauce:
Combine all the ingredients in a bowl and stir until well mixed. Place in the fridge for at least 10 minutes for the flavors to combine. Serve the dipping sauce with the fish sticks and fresh lemon wedges.