To make salsa, just combine all salsa ingredients + let the flaves mingle for a bit. If making ahead, just refrigerate it until you’re ready to use it.
Set up a little work station, so on a large piece of parchment paper, place your pile of cassava flour + your pile of tortilla chip crumbs side by side. Have your beaten egg in a large, shallow bowl right next to that.
Coat your fish lightly on all sides with flour, shaking off the excess. Then, quickly dip the fish in the beaten egg to coat on all sides. Then, dredge your fish in the tortilla chip crumbs on all sides. Repeat with all the pieces of fish.
Heat the avocado oil in a large cast iron skillet over medium heat. You want enough to just barely cover the bottom of the skillet. When it’s hot, add the fish, a couple pieces at a time.
When you see the sides of the pieces of cod start to lightly brown (a couple/few minutes), flip to cook the other side.
When the other side is golden (another couple of minutes), remove to a plate.
To serve, plate the fish + top with a couple spoonfuls of salsa.