Place ½ cup of cornstarch into a small bowl. In a medium bowl, whisk together beer and egg.

In another medium bowl, whisk together remaining cornstarch, gluten free all-purpose flour, dried basil, dried parsley, dried oregano, salt, pepper, and garlic powder.

To work most efficiently, place the fish on a plate or sheet pan, then working in a line, place the bowl of plain cornstarch, the bowl of egg mixture, the bowl of seasoned cornstarch and gluten free flour mixture, and finally another plate of sheet pan for the breaded fish.

Place the fish in the plain cornstarch, tossing to coat. Next, dip the fish in the egg mixture to fully coat. Finally, toss the fish in the gluten free flour mixture to coat, and place it on the plate or sheet pan.

Meanwhile, preheat avocado oil in a medium to large ceramic, non-stick skillet over medium high heat.

Add the fish to the pan, and cook for 3-4 minutes on each side, until just cooked through and golden brown.

Remove from the pan, and drain on paper towels. If necessary, cook fish in batches.