Crisp Crumbed Fish Fingers

Step 1
Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.

Step 2
Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.

Step 3
Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.

Step 4
Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat to 350 degrees F (175 degrees C). Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.

Step 5
Serve with lemon wedges and tartar sauce.