Pour the coconut oil in a large frying pan and place it on a large burner on the stovetop. Turn the heat to medium.

Crack the eggs in a large bowl and beat lightly with a fork. Sprinkle some sea salt and pepper into the egg mixture and beat once more with the fork.

Sprinkle and evenly distribute the flour onto a large plate.

Dip each fish fillet in the egg mixture and then cover both sides of the fillet with flour by gently dragging it through the flour on the floured plate. Repeat until all the fillets are battered.

Check the temperature of the oil in the frying pan with a food thermometer. It should be about 325°F/ 163 °C or slighly lower, as it's been heating up while you were battering the fish. Place the battered fillets gently into the hot oil in the pan.

Cook for about 3 minutes and then turn each fillet over with a large stainless steel utensil or wooden tongs (please don't use plastic!). Cook for 3-4 minutes more.

When a knife easily cuts through the center of each fillet like butter, the fish fingers are ready. Don't cook them a moment longer or the fish will get chewy. Remove the fillets from the pan with the tongs and place on a large plate. Cut each fillet lengthwise and then again across the middle to form four fish fingers per fillet. If you used very large fillets, feel free to cut them down making more than four fingers per fillet.

Serve immediately with your choice of vegetables, salad, or soup.

Refrigerate leftovers and serve as fish sandwiches for lunch the next day.