Mix flour and Old Bay seasoning (or a little salt, pepper and paprika work) in a pie plate or resealable bag. Set aside.
Whisk eggs with a fork until well beaten and put in a pie plate or flat-bottomed bowl. Set aside.
Heat large skillet over medium heat. Add enough cooking oil to generously coat the bottom of the pan. Test oil by adding a droplet of water to the skillet. If it sizzles, it is hot enough. Do not let it get too hot!
Toss fish in flour mixture to coat lightly. Tap off any access flour.
Dip coated fish in the beaten eggs, and then immediately put them into the hot skillet. Do not crowd. Fry on each side 1-3 minutes, depending upon the thickness of your fish.
Top with a thick slice of fresh tomato and a generous serving of Zucchini Slaw.
After you grate the zucchini, squeeze it out to remove some of the liquid.
Toss together grated zucchini, avocado, onion and Cilantro-Lime Dressing. Serve immediately.
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