2 lemons
3 eggs or egg substitute
1/2 c. grated Parmesan cheese
3/4 c. flour
1/4 c. milk
1 1/2 lb. swordfish
Salt and pepper

Pare one of the lemons and cut into paper thin rounds. Whisk the eggs and add the cheese, 3 tablespoons flour and enough milk to make the batter the consistency of heavy cream. Sprinkle the fish lightly with salt and generously with pepper.

Heat the butter and oil in a large frying pan over medium heat. Dust the fish with flour and dip in the batter. Pan fry them in butter, turning once until the coat is golden brown and the fish is done, about 3 minutes. Transfer the fish to a warm plate and squeeze the second lemon. Add juice to the frying pan used for cooking the fish. Stir with a wooden spoon to deglaze the pan. To serve, top each piece with lemon slices and pour lemon butter sauce over all. Salt and pepper to taste.