Spread crushed crackers onto a plate. Pour eggs into a shallow dish.

Place fish in a 1-gallon resealable plastic bag and add flour; gently shake until completely coated.

Heat oil in a large, nonstick skillet over medium-high heat.

Dip each flour-coated piece of fish in egg, allowing excess to drip back into dish, then press coated fish in cracker crumbs until evenly coated.

Fry fish in hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.