Wash, clean and completely pat dry the pollock fillet with the help of a kitchen towel. Next, trim the fillet into nine 2-3" slices lengthwise. Set aside.
Marinate the fish fingers with cayenne pepper, garlic powder, onion powder & salt. Set aside.
In the meantime prepare the mini assembly line and keep the all-purpose flour, briskly whisked eggs & spiced regular bread crumbs ready in 3 separate bowls. (refer to the stepwise pictures).
Take one Fish finger dust it with all-purpose flour, then dunk it in the whisked egg batter and give it a generous coat of the spiced breadcrumbs. Repeat with all 9 pieces of fish fingers. Set aside.
Deep fry them over medium-high heat until lightly golden and crispy