Place the flour in a shallow dish, whisked eggs into a wide bowl, then the combined corn chips and oregano into a separate shallow dish

Coat the fish pieces, in batches, in the flour. Shake off excess. Dip into eggs, and then into the corn chip mix. Place onto a tray lined with kitchen paper

Heat a fry pan over medium to high heat, with enough oil to shallow fry. Cook fish in batches, for about 2 minutes each side or until golden. Set aside and keep warm whilst cooking the remaining batches

Serve with Tartare sauce, freshly chopped parsley and lemon zest, if desired