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
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