Put 1 cup at a time of flour in a baggie. Add salt and pepper however much you like. Add ½ teaspoon garlic powder. Set aside while you prepare the eggs and coconut. Beat 2 or 3 eggs in a bowl for dipping the crappie. Put about a cup at a time of shredded coconut in a bowl to roll the crappie in. Heat oil to about 350 degrees. I use a deep fryer. You may need to adjust the temperature on the oil if the coconut is browning to fast. Take crappie a piece at a time, shake it in the flour, and dip it in the egg. Then roll it in the coconut. You may put it on a plate until you have several pieces then drop them into the hot oil. Cook until golden brown. Serve with Orange Marmalade. You may also thin the marmalade with a small amount of coconut milk.
