Set up three bowls for dredging. Place potato starch in one bowl, eggs in a second bowl, and crumbs in a third bowl.

Pat fish dry with paper towels. Working in batches, dredge fish in potato starch, then eggs, then crumbs.

Place on a Gefen Parchment-lined baking sheet. In a large frying pan, working in batches, fry the fish on all sides. Drain on a paper towel and set aside. In the same frying pan, wipe out excess oil, and over medium heat, mix soy sauce, apricot jam, balsamic vinegar, brown sugar, garlic, and red pepper flakes if desired. Place the fish back in the pan, toss with sauce, and cook on low heat for 10 minutes.

Remove from pan to a platter and sprinkle with scallions. Serve with cauliflower rice.