Not-So-British Fish and Chips

Rinse fish filets with cold water; pat dry with paper towels. Sprinkle fish generously with salt and pepper. Whisk eggs and mustard in shallow bowl to blend. Mix breadcrumbs, cornmeal and parsley in another shallow bowl. Heat oil in large nonstick skillet over medium-high heat until oil is hot.

Working with one filet at a time, coat fish with egg mixture, allowing excess to drip back into bowl; then coat in crumb mixture. If any egg and crumb mixture is left, dip filets once more, then transfer to skillet. Cook until crust is golden brown and fish begins to flake, about 3 minutes per side.

Serve immediately with malt vinegar or lemon wedges.