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updated: 4/9/2012 1:03 PM

Eddie's Encrusted Fish Fillets

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cup milk

4 fish fillets (your favorite variety)

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cup flour

2 eggs, beaten

1 cup bread crumbs

Olive oil

2 tablespoons butter

1 cup heavy cream

Juice of lemon

Pour the milk into a shallow dish. Soak the fish for 15-30 minutes.

Put the flour, eggs and bread crumbs into shallow bowls. Dip the fish in the flour, shake off excess. Then dip into egg and coat with bread crumbs.

Heat a bit of olive oil or butter in a large skillet over medium-high heat. Fry fish a couple of minutes each side until golden brown. Remove from pan and keep warm.

Add 2 tablespoons butter to the pan; stir in cream and lemon juice. Bring to a simmer and cook a few minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. Spoon sauce over breaded fillets.

Serves four.

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