Clean and remove all the bones from the fillets.

Cut the fillets into 4 ounce pieces.

Place the beaten eggs a bowl and set aside.

Combine the coconut flour, garlic powder, salt, and pepper in another bowl. Place the crushed pecans into a third bowl.

Heat the oil in a large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the coconut flour mixture, then the eggs, and then the crushed pecans and set fillets aside on a plate.

Once the oil is hot enough, very carefully lower 2 fillets into the hot oil. Cook until golden brown, about 3 minutes per side, using tongs to turn the fillets. Transfer to a plate lined with paper towel and repeat with remaining fillets.