For a sesame coating omit the dill and replace with 2 tbsps sesame seeds and a pinch of cayenne.
Pulse the bread to coarse crumbs in the food processor. Add the lemon zest,
herbs and a pinch of salt, and pulse to make bright green, fine breadcrumbs.
Cut the lemon sole into thick strips, about 3 x 10cm. Dust each fish piece with
the fl our, shake off any excess, then dip into the egg then the breadcrumbs.
At this stage, they can be cooked straight away, kept in the fridge for a few
hours, or frozen.
To serve, heat about 1cm of oil in a large frying pan. Once it’s nice and hot,
fry the fish fingers a few at a time for 1-2 mins on each side. Drain on kitchen
paper, and keep warm while you continue with the rest. When they are all
cooked, serve straight away with the oven-roasted chips and tartare sauce.