Hi, Sue.
If you are going to fry filets, blot them dry first. Then, depending on how many pieces of fish you want to cook, whip up an egg or two in a shallow bowl. In another shallow bowl, pour some dry (unseasoned) bread crumbs.
Once you have done all of the above, dip the fish into the beaten egg, then into the bread crumbs. Press the fish a bit as you put it into the bread crumbs. Transfer the breaded fish to a waxed paper-lined plate/tray and refrigerate for about 20 minutes. This will allow the breading to "set."
To fry the fish, add about 1/4 inch of canola oil to a large skillet. Heat the oil until you see a bit of a "shimmer" on the surface of the oil. Now it's ready for you to add the fish. Gently drop the breaded fish into the hot oil. Cook, without disturbing, for about 2 to 3 minutes per side. Turn the fish and cook a little less than you did for the first side. The fish should be golden brown on each side. Remove with a slotted spoon or spatula to drain on a wire rack. Immediately season as you wish. It's important to season while the fish is still hot.
Serve.