Pat the fish fillets dry with a paper towel and cut them into even, finger-sized strips about an inch wide.

Toss the fish strips with salt, black pepper, and lemon juice until every piece is evenly coated.

Cover the fish strips and refrigerate them so the seasoning and lemon juice can penetrate the flesh.

Arrange three shallow dishes in a row: one with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with paprika.

Dredge each fish strip first in flour, then dip it in the beaten egg, and finally press it into the paprika breadcrumbs until fully and evenly coated.

Arrange the breaded fish fingers on a tray and freeze them briefly so the coating firms up and holds together in the hot oil.

Heat the oil in a frying pan over medium-high heat until a pinch of breadcrumbs dropped in sizzles immediately.

Fry the fish fingers in batches, turning occasionally, until golden brown and crisp on all sides and cooked through.

Lift the fried fish fingers onto a wire rack to drain and rest briefly so the coating stays crisp instead of turning soggy.

Arrange the fish fingers on a plate with lemon wedges and a bowl of mayonnaise for dipping, and serve immediately while hot.