Carefully debone the fish fillets with kitchen tweezers. (Gently run your fingertip over the fillet to detect any remaining bones). Cut the fillets into sticks or strips of about 40 g each. Season with salt, pepper and lemon juice. Sprinkle with a little chopped dill. First roll in flour, then in beaten egg and finally in breadcrumbs. Heat oil in a frying pan and fry fish sticks until golden brown on both sides. Remove and drain on paper towels. For the dressing, mix the balsamic vinegar with a pinch of mustard, salt and pepper. Stir in pumpkin seed oil and marinate the Vogerlalat with it. For the dill mayonnaise, mix the mayonnaise with mustard and chopped dill. Arrange the fish sticks on plates and garnish with lemon wedges. Serve together with the dill mayonnaise and the salad.
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