2 lbs. fish fillets
2/3 c. lemon juice
1/2 c. enriched self-rising flour
1/2 c. enriched self-rising cornmeal
1 tsp. dill weed
1/2 tsp. pepper
Oil for frying

Cut cleaned fish into serving portions. Place in shallow glass baking dish. Pour lemon juice over fillets and let stand about 1 hour, turning once. Stir together flour, cornmeal, dill weed and pepper.

Coat fish evenly with flour mixture. Fry in hot oil until lightly browned on both sides, about 5 to 8 minutes. Fish is done if it flakes easily when tested with a fork. Serve with lemon wedges.