Ingredients:

For the Fish:

4 white fish fillets (such as cod or haddock)
100g plain flour
2 eggs, beaten
150g breadcrumbs
1 teaspoon paprika (optional)
Salt and freshly ground black pepper
Oil, for frying
For the Dipping Sauce:

3 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers, chopped
Salt and pepper to taste

Instructions:

Prepare the Fish:

Pat the fish fillets dry with paper towels.
Season the fish with salt and pepper.
Place the flour, beaten eggs, and breadcrumbs into separate shallow bowls. If using, mix the paprika with the breadcrumbs.
Coat the Fish:

Dip each piece of fish into the flour, shaking off any excess.
Next, dip the floured fish into the beaten egg, ensuring it is fully coated.
Finally, coat the fish in the breadcrumbs, pressing gently to adhere.
Fry the Fish:

Heat a generous amount of oil in a large frying pan over medium heat.
Fry the fish fillets in batches for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the fried fish to a paper towel-lined plate to drain any excess oil.
Make the Dipping Sauce:

In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, and chopped capers.
Season with salt and pepper to taste.
Serve:

Serve the crispy fish hot with the dipping sauce on the side.