In a shallow dish, place eggs. In another shallow dish, stir together flour, coconut, bread crumbs, 1½ teaspoons salt, and pepper. Working in batches, dip fish into eggs, then into flour mixture, shaking off excess.
In a large cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°. Cook fish in batches until golden brown, about
minutes, turning occasionally. Remove with a slotted spoon, and let drain on paper towels.
In a medium bowl, whisk together marmalade, 2 tablespoons water, chili paste, soy sauce, green onion, and remaining ⅛ teaspoon salt. Serve with catfish.
Notes
*We used Sambal Oelek
Recipe by Southern Cast Iron at https://southerncastiron.com/fried-coconut-catfish-nuggest/