Place the chips in a food processor and pulse until they are finely crushed but not ground to a powder. You still want a bit of texture. You can also place them in a large sturdy zipper top bag and use either a rolling pin, a bottle of wine, or some other heavy blunt item to gently whack away at the bag until the tortillas are well crushed. Cut each fillet down the middle (you will see a dividing line).
Heat half the oil in a large skillet over medium high heat. In a wide shallow bowl beat the eggs with the pepper. In another wide shallow bowl place the tortilla crumbs.
Dredge each filet, starting with the larger, thicker halves, in the egg mixture, making sure each piece is completely coated. Then dredge in the tortilla crumbs, making sure each piece is well coated. When the oil is hot, add the four thicker filets, and cook for 4 to 5 minutes on each side, until the outside is golden brown and the fish is cooked throughout, adjusting the heat as necessary. Transfer them to a paper towel lined plate to drain. heat the remaining oil and cook the smaller fillets, which will probably only take 5 minutes per side at most. Drain those on paper towels as well.
Serve hot with the Sriracha Sauce.
Notes
I had some chip crumbs I didn't want to go to waste, which is how this was born! Usually panko are used, but the chips add some fat and salt.