Eddie's Encrusted Fish Fillets

½ cup milk

4 fish fillets (your favorite variety)

½ cup flour

2 eggs, beaten

1 cup bread crumbs

Olive oil

2 tablespoons butter

1 cup heavy cream

Juice of ½ 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.