• 1 1/3 cups all-purpose flour
  
• 1 1/2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 2 large eggs
  
• 1 cup cornmeal
  
• 6 skinless fish fillets (about 3/4-inch thick)
  
• Oil for frying
  
• Lemon wedges for garnish
  

2. In a shallow dish, mix together the flour, salt, and pepper. In another shallow dish, beat the eggs until they are frothy. Place the cornmeal in a third shallow dish. Dip the fish fillets first into the flour mixture, coating them lightly on all sides. Then dip the fillets into the eggs, shaking off any excess. Finally, dip the fillets into the cornmeal.

3. In a large skillet over medium-high heat, heat 1/4-inch of oil. When the oil is hot but not smoking (it should register 375ºF on a deep-fat thermometer), add as many of the fish fillets as comfortably fit in the pan (usually 2). Cook the fish for about 1-2 minutes per side, or until it is golden and just done. Transfer fish to the baking tray in the oven and continue frying the rest of the fish as directed.

4. Serve the fish immediately, garnished with the lemon wedges.