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Triple Dip Breaded Fish
6 to 10 fish Fillets (whole Perch or 1/2 Walleye)
2 cups flour
2 tsp. Lawry's seasoned salt
1/4 tsp. pepper
3 large eggs
3 Tbsp. mustard
1 tsp. Worcestershire sauce
2 cups bread crumbs
3/4 cup vegetable oil
In medium size bowl, mix flour, pepper and 1 teaspoon seasoned salt. In another bowl, mix eggs, mustard and Worcestershire sauce. In a third bowl mix bread crumbs and 1 teaspoon seasoned salt. Dip Fillets one at a time in flour mixture, egg mixture and then finally in bread crumb mixture, making sure to coat thoroughly with each mixture.
Heat skillet with vegetable oil to medium-high. Fry dipped Fillets until golden brown. Serve with tartar sauce or cocktail sauce.