Cut Sea Bass into 1/2lb. pieces. Rinse Sea Bass with cold water, pat dry and set aside.
Prepare tempura batter and have coconut flakes ready in a large shallow dish or bowl.
Preheat a large pan with oil and butter so that it generously coat the bottom of the pan. As you continue to fry the fish you may need to add more oil and butter. Piece by piece, coat top and bottom of each piece of fish, dip into coconut and place in pan presentation side down. Watching the fish carefully, turn after the first side is golden brown and brown the other side. When both sides are golden brown remove from the pan and drain on a paper towel.
After all pieces of the fish are cooked place on a baking sheet and put in warm oven (250°) to keep warm and continue cooking.