Paleo Coconut Tempura Fish
2-3 lbs of fish (a white fish is best, we used cod), cut into large cubes
Coconut oil (about 30-50 oz, it takes quite a bit)
1 cup coconut flour
1-1.5 cups ice water
Begin by heating oil in large pan. Monitor the temp and try to keep it hovering between 325 and 375. In large bowl, beat eggs well. Add coconut flour and enough water to make the batter the consistency of pancake batter. Dip the fish cubes into the batter to coat and drop into the oil. Allow to cook until golden brown and remove using a slotted spoon. Serve with salsa as a dipping sauce.
1 cup salsa (Green Mountain Gringo is my favorite)
1/3 cup crushed pineapple (I had a can of pure organic crushed pineapple)
Put both ingredients in a bowl and mix to combine.