1.Place egg and 1 tablespoon cold water in a shallow bowl. Lightly whisk to combine. Place spice mix in a shallow bowl. Place breadcrumbs on a plate.
2.Press fish in spice mix to coat. Dip fish in egg mixture, shaking off excess. Toss fish in breadcrumbs to coat. Place on a plate.
3.Pour enough oil into a frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook fish, in 2 batches, for 2 minutes, turning, or until golden and cooked through. Drain on paper towel
4.Meanwhile, heat a chargrill on high. Chargrill tortillas, in batches, for 1 minute or until lightly charred and warm. Serve fish and tortillas with lettuce, tomato, onion, avocado, coriander, lime wedges and tabasco sauce (if using).

1.Place egg and 1 tablespoon cold water in a shallow bowl. Lightly whisk to combine. Place spice mix in a shallow bowl. Place breadcrumbs on a plate.
2.Press fish in spice mix to coat. Dip fish in egg mixture, shaking off excess. Toss fish in breadcrumbs to coat. Place on a plate.
3.Pour enough oil into a frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook fish, in 2 batches, for 2 minutes, turning, or until golden and cooked through. Drain on paper towel
4.Meanwhile, heat a chargrill on high. Chargrill tortillas, in batches, for 1 minute or until lightly charred and warm. Serve fish and tortillas with lettuce, tomato, onion, avocado, coriander, lime wedges and tabasco sauce (if using).