Lemon Pepper Catfish

1 ½ cups all-purpose flour

½ cup cornmeal

1 tablespoon lemon pepper

4 eggs

6 (6 ounce) fillets catfish

¼ cup margarine

Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.

In a large frying pan, melt margarine over medium-high heat.

Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.