Preheat a large pan over medium heat and set your oven to a warm setting. Place a cooling rack over a plate or cookie sheet, set aside.
Mix all the coating ingredients (all but the fish) together. Coat the fish liberally on all sides.
Once your pan is hot, add 2 - 3 tablespoons avocado oil (or other high heat oil) to pan. Swirl and heat briefly, then add some pieces of coated fish, ensuring there is no crowding in the pan which will not allow for proper crisping. I do this in 2 - 3 batches.
Once the first side is golden brown and crispy, use a sturdy spatula to flip to the other side, and brown, about 4 - 5 minutes per piece.
When done, place the fish on the cooling rack in the oven to keep warm while you finish the remaining fish.
Serve the crispy fish atop a bed of the spicy slaw and add some avocado slices if you wish.