In a large bowl, combine the liquid milk, white pepper, salt, and mustard.

Take the dried oregano and rub it between your palms over the bowl to release its aromatic oils before mixing it in.

Whisk until well combined.

Take your fish fillets and cut them into even "finger" shapes (about 1-inch thick strips).

Place the fish fingers into the milk mixture.

Cover and refrigerate for at least 5 to 6 hours.

This step ensures the fish stays tender, white, and juicy inside.

After marinating, pour the fish and liquid into a strainer to remove excess moisture.

Prepare three separate stations:

Station 1: A bowl of plain flour.

Station 2: A bowl of beaten eggs seasoned with white pepper and oregano.

Station 3: A bowl of Panko breadcrumbs.

Using one hand for wet ingredients and one for dry to keep things clean.

Roll the fish finger in the flour and shake off the excess.

Dip it into the egg wash.

Toss it in the Panko breadcrumbs, pressing down gently to ensure the crumbs adhere well.

Place the coated fish fingers on a tray lined with parchment paper or plastic wrap.

Sprinkle a few extra breadcrumbs on top.

Place the tray in the freezer (ideally overnight) until firm.

Heat a generous amount of oil in a pan.

You can fry the fish fingers directly from the freezer or slightly defrosted.

Fry them in batches until they are golden brown and crispy.

Avoid overcooking to keep the centers juicy.

Serve hot with a side of homemade Tartar sauce.