In a bowl, combine the peach, persimmon, red pepper, onion, jalapeño, cilantro, lime zest, lime juice and olive oil. Season with a pinch of salt and pepper and toss to combine. Let the salsa sit for 5 minutes before tasting for seasoning and adjusting with salt, pepper or lime juice, as desired. Cover and set aside at room temperature until ready to serve. Leftovers can be refrigerated up to 5 days.

In a bowl, combine the cod, paprika, onion powder, garlic powder, chile powder, cayenne, salt and pepper. Toss everything to coat, cover and refrigerate for 1 to 4 hours.

Add the arrowroot starch to a bowl and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to incorporate. In a separate bowl, combine the egg with 1 tablespoon cold water and whisk until smooth and no longer clumpy. In a third bowl, combine the shredded coconut with ¼ teaspoon kosher salt and 1/8 teaspoon black pepper and stir to incorporate.

Dredge both sides of each cod filet in the arrowroot starch and dust off any excess. Transfer the dredged cod to the egg wash and coat both sides, allowing any excess to drip off. Finally, add the cod to the shredded coconut and coat both sides, pressing lightly all over so the fish is fully coated.

Add the olive oil to 10” frying pan and heat over medium heat until the oil reaches 360F. Carefully add the cod and cook until golden and crispy, around 3 minutes. Flip and cook the other side until golden and crispy and the thickest part of the fish is opaque and flakey, around 3 more minutes. Transfer the cod to a sheet pan lined with a wire rack to allow excess oil to drip off. Serve immediately with the Peach and Persimmon Salsa and sliced avocado.