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Submitted by: Brenda Bodnar from Mayfield Village, OH
Originally shared on the web 06/10/2019

3 lbs. orange roughy or sole fillets, thawed
2-1/2 c. all-purpose flour
2 t. salt
1 t. pepper
4 to 5 eggs, beaten
4 to 6 c. Italian-seasoned dry bread crumbs
canola oil for frying
Garnish: lemon slices, tartar sauce

Cut fish fillets into pieces about 4 inches square; pat dry. Set up 3 shallow bowls: one with flour, salt and pepper, one with beaten eggs and one with bread crumbs. Dredge each piece of fish in flour mixture, then in egg, then in bread crumbs, pressing crumbs to fish to coat well. Layer fish on wax paper-covered trays; set aside. Heat one inch of oil in a large cast-iron or stainless steel skillet. Working in batches, add 4 to 5 pieces of fish at a time; cook for about 5 minutes per batch, turning once, until deeply golden. Drain on paper-towel lined baking sheets; place in a 250-degree oven to keep warm. Serve with lemon slices and tartar sauce. Serves 6 to 8.