Cut fish into 3-by-1/2-inch strips.
Combine flour, salt, and pepper. Dredge fish in flour mixture, shaking off excess. Dip in egg, and roll in cracker crumbs, shaking off excess crumbs. Place on a baking sheet. Cover and chill at least 1 hour.
Pour oil to depth of 2 inches into a Dutch oven. Heat to 375°. Fry fish fingers in hot oil 2 minutes or until golden. Drain on paper towels. Serve immediately with Tropical Tartar Sauce.
