1. In a shallow bowl, whisk together flour, 3 g (½ tsp) salt, and pepper.

2. In another bowl, beat the eggs with 2 g (¼ tsp) salt.

3. Place breadcrumbs in a third bowl.

4. Dredge each fish strip in the flour mixture, shaking off excess.

5. Dip into the beaten eggs, letting any excess drip off.

6. Press into the breadcrumbs, coating evenly and thoroughly.

7. Set coated sticks on a tray and chill for 10 minutes to help coating adhere.

8. Heat oil in a deep frying pan or skillet over medium heat until it reaches 175°C (350°F).

9. Fry fish sticks in batches, without crowding, for 3–4 minutes or until golden brown and the fish is cooked through.

10. Remove with a slotted spoon and drain on paper towels.

11. In a small bowl, combine mayonnaise, dill, lemon juice, and a pinch of salt. Stir until smooth.

12. Taste and adjust seasoning if needed.

13. Serve fish sticks immediately with the sauce on the side for dipping.