In a flat dish, combine salt, pepper and flour.
Pat fillets dry. Dredge lightly in flour mixture.
Dip fillets in egg, draining as you lift them out. Coat lightly with crumbs.
In a large skillet, heat oil to 375° F. Add butter and melt. Sauté fillets for about 4 to 5 minutes. Flip the fish and repeat, cooking until done.
Contributed by Joyce Taylor MM2