Rinse fish and pat dry. Sprinkle with salt and pepper.
In a small bowl, beat together eggs and coconut milk.
Spread coconut onto a large plate. Toss with Old Bay seasoning.
On another large plate, spread the flour.
Heat a large frying pan with coconut oil over med-high heat.
Assemble your fish: dredge both sides of each fish piece in flour, then dip in egg mixture, then coat with the coconut mixture.
When pan is heated, fry fish 3-4 pieces at a time for 3-4 minutes per side or until cooked through.
You may choose to keep the cooked fish warm in a 300 degree oven while cooking the rest.
For the sauce: in a tablespoon of olive oil, sauté jalapeño and garlic until fragrant. Add raspberry preserves. Heat through
