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If you're using a whole coconut, first drain the juice, then grate the coconut and set it aside.
Rinse the cod fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper, then drizzle the lime juice over the fish. Allow the fillets to marinate for about 10-15 minutes to absorb the flavours.
In three separate shallow bowls, place the flour in the first bowl, the beaten eggs in the second, and the grated coconut in the third.
Take one cod fillet and dredge it in the flour, ensuring it is evenly coated. Shake off any excess flour. Next, dip the fillet into the beaten eggs, allowing any excess to drip off.
Finally, coat the fillet with the grated coconut, pressing gently to ensure the coconut adheres well. Repeat this process for all cod fillets.
In a large skillet, heat the oil over medium heat. Once hot, carefully place the coconut-crusted cod fillets in the skillet. Cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
Serve: Remove the cod from the skillet and place it on a paper towel-lined plate to absorb any excess oil. Serve warm with lime wedges on the side for an extra burst of flavour.