• 1/2 c all-purpose flour
  
• salt and freshly ground pepper
  
• 3 lg eggs
  
• 2 c fine cracker crumbs
  
• 1 1/2 lb skinless striped bass fillets; cut into 3-by- 1/2 inch strips
  
• vegetable oil; for frying
  
• lemon wedges
  

2. Dredge the fish strips in the flour. Dip the strips in the beaten eggs, then coat completely with the seasoned crumbs. Arrange the fish fingers on a large baking sheet, cover with plastic wrap and refrigerate for at least 1 hour or overnight.

3. In a medium saucepan, heat 2 inches of oil to 375 degrees. Fry the fish fingers 4 or 5 at a time until golden brown and just cooked through, about 3 minutes. Using a slotted spoon, transfer the fried fish to paper towels to drain. Serve at once with lemon wedges.