Fried Fish Fillets

How to make fried fish fillets:

2 pounds fish fillets--cod flounder, sole or haddock
1 tsp. salt
1 egg, slightly beaten
1 Tbsp milk or water
1 cup fine dry bread crumbs or cornmeal
Fat or salad oil

Wash fish and dry with paper towels. Cut into serving-size pieces. Sprinkle with salt. Combine egg and milk in a flat dish. Dip fish in egg mixture then in crumbs.

Heat fat in skillet. The fat should be about 1/8 inch deep. Fry fish over medium heat. When brown on one side, turn carefully; brown other side. Cook about 5 minutes on each side. Drain on absorbent paper or paper towels. Serve with tartar sauce, if desired, or lemon slices.  Makes 6 servings.

Tartar Sauce:  Combine 1 cup mayonnaise, 1 tsp Worcestershire, 2 tsp finely chopped onion, 2 Tbsp chopped dill pickle or dill pickle relish, 2 Tbsp chopped, stuffed olives, 2 tsp chopped parsley and blend well. Makes about 1 1/4 cups.