Slice onion very thinly. I use a mandolin which makes perfect slices. Separate each slice into individual rings. Lightly beat eggs in a bowl and add a couple tablespoons water. Add hot sauce. Place in a zip lock bag or container with tight fitting lid. Add all onion rings. Marinate in the refrigerator at least an hour. Heat coconut oil in large saucepan, fry daddy or whatever you use to deep fry. In another bowl, add about 1 cup of flour, season with salt, seasoning salt, pepper, whatever seasonings you want. A few at the time, coat onion rings with flour mixture and add to oil when hot. The secret is to not overcrowd the onion rings in the oil. When oil is hot, not smoking, add onion rings a few at the time. It only takes about 2-3 minutes to fry a batch. I take my tongs and move them around some while frying. Remove from oil to paper towel lined serving dish. Immediately sprinkle with sea salt. Repeat with next batch of onion rings until all are cooked. The picture shows I used 1 onion. Serve while hot with your favorite dipping sauce.