Crispy Crumbed Fish Sticks

To prepare the fish fillets, cut them into long diagonal strips, approximately 3/4 inch wide in length.

Next, whisk eggs together in a shallow dish using a fork until well combined. In another shallow dish, place bread crumbs for the coating. In a large zip-top bag, combine flour, salt, and pepper to create a seasoned mixture.

Dip each fish strip into the egg mixture, ensuring it is fully coated. Place the coated fish strips on a plate and then gently shake a few of them at a time in the bag with the seasoned flour mixture. Repeat this process by dipping the coated fish strips into the egg mixture once more and then into the bread crumbs, ensuring they are well-coated.

Arrange the coated fish strips on a tray in a single layer, leaving no gaps between them. Allow the coating to set for at least 5 minutes before proceeding.

While the coating is setting, heat about 1/2 inch of oil in a large frying pan over medium-high heat to 350 degrees F (175 degrees C). Fry the fish strips in batches, taking care not to overcrowd the pan. Cook for about 2 to 2 1/2 minutes on each side, flipping the strips once. Remove the fried fish strips from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat this process for any remaining fish strips.

Serve the fried fish strips with lemon wedges and tartar sauce on the side.