cup seasoned bread crumbs
cup grated Parmesan cheese
teaspoon lemon-pepper seasoning
pounds bluegill or crappie fillets
cup canola oil, divided
In a shallow bowl, combine the first five ingredients. In another bowl, whisk eggs. Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture. In a large skillet over medium-high heat, cook fillets in batches in 2 tablespoons oil for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed. Yield: 6 servings.