Heat the oil in a deep saucepot or small fryer to 350 degrees F.
Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan.
To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter.
To finish, drizzle with lemon juice and serve.
Recipe courtesy of Robert Irvine