Zesty Lemon Pepper Fish  

2 lbs. Fish Fillets
1 Cup Flour
1 Tsp. Salt
2 Eggs, Slightly Beaten
1 1/2 Cups Lemon Pepper Bread Crumbs

1. Heat oil 1 1/2" - 2" Deep over Medium High Heat
2. Combine flour and salt and coat fillets with mixture
3. Dip coated fish into eggs then coat with bread crumbs
4. Refrigerate at least 4 hours
5. Fry fish in preheated oil until brown approximately 4 minutes
6. Serve with Lemon Slices