First wash the pollock fillet, dry well and cut into individual portions. Season with salt and pepper.
Prepare flour, beaten egg and breadcrumbs each in a shallow container or plates.
Turn the fillets first in flour, then through the beaten egg and finally in breadcrumbs.
Fry the breaded fish fillets in a frying pan with hot fat over moderate heat until golden brown on both sides, about 5 minutes.
Drain briefly on paper towels and serve the fish fillets with lemon wedges.
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