Elaine Walker, Seafood

Dorothy’s Fried Fish

2 lbs. fish fillets
1 t. salt
dash pepper
2 eggs, beaten
1/4 c. water
1/2 t. prepared mustard
2-1/2 c. cracker crumbs
1/2 c. butter, melted

Dry fish thoroughly and cut into serving size portions. Sprinkle both sides with salt and pepper.

Combine eggs, water and mustard. Dip both side of fish into egg mixture and coat with cracker crumbs.

Fry in melted butter over low heat. Drain on paper towels before serving.