Number of Servings: 2-4 Ingredients: 1-2 pound sturgeon fillet 1/4 cup bread crumbs 1/2 cup Krustez bake and coating mix  Vegetable oil.  1 teaspoon lemon pepper! Directions: Cut small pieces of fish from 1-2 pound sections of fish.  Wash in cold water and let soak for 10 minutes. Into plastic Ziploc bag place bread crumbs and coating mix and lemon pepper. Remove fish from bowl and shake off excess water and place into bag and shake until all fish is coated place into fry pan with 1/4 inch hot vegetable oil.  Fry until crisp brown and flip/turn with fork. Cook until crisp and remove to paper towels to drain. Serve with scalloped potatoes and asparagus. Notes & Variations: Catch Sturgeon! Keep cool! Remove skin from fish then fillet into two fillets. With knife remove the brown colored meat on the outside of the fillet. Cut into 1-2 pound sections and wash with cold water. This is excellent with all fish: salmon/steelhead, bass, walleye too! Contributor: Richard Sharp, RRGC