Crumbed Pangasius Fish Fingers

800g Pangasius skinless fish fillets
1 lemon, halved
4 tablespoons flour
2 eggs, lightly whisked
150g breadcrumbs (can product breadcrumbs from stale bread (minus the crusts) cut up in food processor)
1 pinch salt and freshly ground black pepper, to taste
rice bran to about 1/2 cm in shallow pan
Tomato sauce or Thai chilli sauce

- Check the fish fillets for bones. (Pangasius are relatively risk free of bones, bones being confined to the rib cage and the spine.)
Rinse the fillets, pat dry.

- Cut into finger-sized portions: Cut into strips along the length of the fillet. Cut uniform lengths of say 6-10 cm. For even weights, cut longer or wider toward the thinner tail section. 

- Drizzle the juice of half a lemon over the fish.

- Pat the fish fillets dry again and season with salt and pepper. 

Prepare three dishes for the crumbing:

- Flour in the first as  a dusting

- Lightly whisked eggs in the second, and 

- Breadcrumbs in the third

- Dip the fish fillets in the flour and gently tap off the excess and set aside for step 2.

- Dip flour dusted sticks into the whisked eggs, allow the excess to drain off.

- Transfer the drained sticks straight into the flattened layer of breadcrumbs, cover over and press down gently. Set aside.

- Heat the oil in a non-stick frying pan over medium heat and put in the fish fillets. Fry on each side for 2-3 minutes. Using an egg slice, carefully turn so they do not fall apart. 

NOTE: if oil is too hot, the crumb will burn and the fish will be raw in the middle, if too cold the crumb coating will be excessively oily and not crisp. Easy way to check is by dropping some fresh bread into the oil. It should sizzle and quickly rise to the surface, but not burn.
Cut the other half of the lemon into 4 slices and use to decorate the fish. 
Serve with dipping bowls and choice of tomato sauce or Thai chilli sauce.