• Smash crackers into crumbs using a sealable bag and a rolling pin, or other heavy object, or, if you prefer, pulse crackers in a food processor until fine. In a small bowl, mix lemon pepper and onion powder with cracker crumbs and set aside.
• In another small bowl, beat together egg and milk until combined.
• Heat 1 tablespoon of butter in a non-stick frying pan over medium-high heat.
• Dredge fish fillets by dipping first in the egg wash, then in the crumbs. Finally, place in hot oil. Repeat with fillets until pan is full.
• Fry 3-5 minutes on each side, until fish is golden and flakes when pricked with a fork. Remove fish from pan when done and place on a paper towel lined platter in a warm oven while you continue to work.
• Add butter to the frying pan between batches as necessary to keep the skillet moistened. Repeat as necessary, until all the fish has been fried.

Almost Tartar Sauce

• If you’re lacking tartar sauce, you can combine mayo, relish, dill, and white vinegar to come up with a nice dipping sauce that is comparable to the traditional.