1.Cut the fish diagonally across the fillets into pieces 3/4 in (2 cm) wide.
2.Mix flour, salt and pepper together.
3.Dip each piece of fish into the seasoned flour, then into the beaten egg and finally into the bread crumbs to coat evenly.
3.Keep it aside for 30 minutes.
4.Heat the deep-frying oil and fry the fish, no more than 5-6 pieces at a time, until crisp and golden.
5.Drain on a rack covered with paper towels and serve hot with the sauce and wedges of lemon.