Fish fillets (1/4 to 1/2 inch thick)
Egg wash (2 eggs beaten with 1/4 c. milk)
Cracker crumbs
Peanut oil or vegetable oil for frying
Salt to taste

Rinse fillets in cold water, drain, pat dry with paper towels. Dip fillets in egg wash. Coat with crumbs and place in a single layer on wax paper.

Heat oil to 370-375 degrees. Put fillets in oil a few at a time (do not overload cooker!). As fish float to the top, cook about 30 seconds, turn, cook 30 seconds more, remove with a slotted spoon.

Place on a rack. Allow to drain and check to insure they are done (fillets will break cleanly and flake easily when done). Salt to taste. Remove from rack and place in single layers on paper towels.