- 2 eggs
- 1 to 2 teaspoons lemon-pepper seasoning, divided
- 6 bluegill or perch fillets (2 to 3 ounces each)
- 1 cup crushed saltines (about 30 crackers)
- Vegetable oil
- In a shallow bowl, beat eggs and 2 teaspoon lemon-pepper. Dip fillets in egg mixture, then coat with cracker crumbs. Sprinkle with remaining lemon-pepper. In a skillet, heat 1/4 in. of oil. Fry fillets for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 3 servings.
Reviews forFisherman's Specialty
"Loved this recipe. I used Lake Perch and it was great."
"My family won't eat fish fixed any other way. From grownups to the smallest they love it."