• 1-1/2 to 2 lbs fish fillets
• 1-1/2 cups Colonna Lemon Pepper Seasoned Bread Crumbs
• 2 eggs, beaten
• 3 tablespoons milk
• 1 cup flour
• 1-1/2 cups canola oil

Mix milk and eggs together in a bowl. Dip fillets into flour, coat evenly. Then dip coated fillets into egg mix, and then into lemon pepper bread crumbs. Heat oil in a frying pan (do not burn). Place fillets in pan, cook both sides until light golden brown (3 to 4 minutes). Garnish with lemon wedges and serve with salad greens.