Soak the fish in the citrus juice. Coat both sides.
Mix dry ingredients in a flat dish big enough to coat the fish.
Dredge the fish in the flour mixture
Heat pan. When hot, add in coconut oil.
When coconut oil shimmers (or when a few drops of water sizzle), put the fish into the oil. Make sure the fish fits the bottom of the pan. If it doesn't fit the pan well, the crust won't stick properly.
Fry the fish for about 3-5 minutes depending on the type and size of fish. If you cut it into smaller pieces, it may take less time.
Look for browned edges before flipping. Don't peak as it will keep the crust from sticking well.
Flip the fish and fry the other side for 3-5 minutes (adjust based on type and size of fish).
Once browned nicely, remove fish from pan and serve.
A garlic aioli (vegan if not a dairy day) adds a nice extra flavor note to this fish.