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2 pounds fish fillets
1 tsp salt
1/8 tsp pepper
1 egg
1 Tbsp milk or water
1 cup bread crumbs
oil or shortening
Cut fish into serving sized portions. Sprinkle both sides with salt and pepper. Beat egg slightly, and blend in the milk. Dip fish in the egg and then roll in the bread crumbs. Place fish in a heavy frying pan which contains 1/8 inch melted shortening or oil, which should be hot but not smoking. Fry at medium heat. When fish is brown on one side, turn carefully and brown other side. Cooking time will depend upon thickness of fish; the fish should be flaky. Drain on paper towels, and serve with lemon and tartar sauce.