Name: Crisp Crumbed Fish Fingers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 10 ounces sole fillets; 2 large eggs; 2 cups fresh fine bread crumbs; 0.75 cup all-purpose flour; salt and ground black pepper to taste; 1 cup oil for frying, or as needed; 1 medium lemon, cut into wedges; 2 tablespoons tartar sauce

Ingredients

10 ounces sole fillets
2 large eggs
2 cups fresh fine bread crumbs
0.75 cup all-purpose flour
salt and ground black pepper to taste
1 cup oil for frying, or as needed
1 medium lemon, cut into wedges
2 tablespoons tartar sauce

Instructions

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.

Enjoy your meal!