3/4 cup tapioca starch
1/4 cup coconut flour
1 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/4 cup sparkling water
24 ounces Alaskan cod fillets
1/2 cup olive oil
In a small bowl, combine the tapioca starch, coconut flour, seasonings, eggs and water.
Heat 1/2 cup of olive oil in a skillet over medium heat.
Cut the cod fillets in half diagonally (if they are too big and you'd like smaller pieces). Use a paper towel to gently dry the cod fillets.
Once the oil is hot, coat the cod fillets with the batter and place them into the hot oil.
Allow the fillets to cook for 4 minutes, then gently flip the fillets and allow them to cook for an additional 3-5 minutes until they are white and flaky inside. Be careful not to overcook.
Once the fillets are done, use a spatula to remove them from the oil and place them on wire rack so that they stay crispy. Serve immediately.