Rinse the fish fillets under cold water and pat them dry with paper towels.

In a mixing bowl, whisk together the eggs and fish seasonings.

In another mixing bowl, pour the sourdough breadcrumbs. (You can also add additional seasoning to the sourdough breadcrumbs.)

Pour enough coconut oil into the cast iron skillet to submerge the fish fillets when it's time to fry them.

Dredge each fillet in a coating of egg and seasoning.

Then, dredge the coated fillets into the sourdough breadcrumbs, ensuring they are evenly coated as much as possible.

Carefully place the battered fillets into the hot oil, frying in batches if necessary to avoid overcrowding the pan.

Fry the fish on each side for 3-4 minutes, or until golden brown and crispy.

Use tongs or a slotted spoon to remove the fillets from the oil, placing them on a wire rack, paper towels, or kitchen towels to drain.

Throughout the frying process, you may need to refresh the breadcrumbs by adding more breadcrumbs to the bowl. This will help prevent the breadcrumbs from getting soggy.

Serve the sourdough-crusted fried fish hot.