4 (4-6 oz each) Alaska cod or pollock fillets, thawed if necessary and cut into 1-inch wide strips
Salt
Citrus dipping sauce
Directions
Directions
Toss together bred crumbs, parsley and lemon pepper in a shallow dish. Whisk together egg and milk in a second dish. Spread flour out on a third dish.
Heat oil in a large non-stick skillet over medium-high heat. Season fish strips with salt. Dredge each strip in flour, shaking off excess. Dip in egg mixture and then coat with bread crumbs mixture.
Sauté fish until golden brown. Serve with citrus dipping sauce.
