Start by cutting fish into stick shapes, ensuring consistency in size is maintained so they all cook at a similar speed.
In two separate bowls, scramble eggs in one and combine remaining ingredients (except avocado oil and 1/8 C Coconut flour) in the other.
Sprinkle cut fish sticks with extra 1/8C of coconut flour. This will help the batter adhere to the fish and not just flake off. Dredge sticks first into egg and then to prepared flour mix.Heat enough oil in a heavy bottom pan to cover the bottom 1/2 of the fish sticks when laid in.
Fry prepared sticks 3-4 minutes or until golden brown, on each side and allow to drain on paper towels.