Slice the fish into 20 bites – about 2cm x 3cm. Place the flour in a bowl. Break eggs into another bowl and whisk to combine. Combine the crumbs and lemon rind in a third bowl. Place a fish finger in the flour bowl and cover well, dust off any excess. Dip the flour-coated fish bites in egg and then in the breadcrumb mixture. Repeat for remaining fish bites.
Cover the base of a large frypan with oil and heat over high heat. Cook fish bites for 3-4 minutes each side until golden brown. I usually cook two batches. Drain on paper towel and serve immediately.
