have used a mix of tapioca flour and grated romano cheese to "oven-fry" stuff like artichoke hearts and avocado slices. haven't tried it for deep-frying yet since i do it so rarely.
you can also mix tapioca flour and coconut flakes to coat stuff like chicken and shrimp.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway