6 to 10 fish fillets (whole perch or 1/2 walleye)
2 c. flour
2 tsp. Lawry's seasoned salt
1/4 tsp. pepper
3 lg. eggs
3 tbsp. mustard
1 tsp. Worcestershire sauce
2 c. bread crumbs
3/4 c. 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.