1/2 cup mayonnaise
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
4 (6-ounce) white fish fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs, beaten
1 cup bread crumbs
3 tablespoons vegetable oil
In a small bowl whisk together mayonnaise, cayenne pepper and lemon juice; set aside.
Season fish fillets with salt and pepper to taste. Dip in beaten egg and coat evenly with bread crumbs.
Heat a large, nonstick skillet over medium-high heat. Add oil and when hot, but not smoking, sauté fish until golden brown and thoroughly cooked, about 4 minutes per side.
Serve warm with reserved spicy dipping sauce.
Makes 4 servings.