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Dip Fillets In Beaten Egg, And Then In Bread Crumbs. In An Electric Fryer, Heat Oil To 375 Degrees F (190 Degrees C). Fry Fish Until Golden Brown. Transfer To A Dish, And Keep Warm. In A Small Saucepan, Melt Butter Over Medium Heat. Add Garlic, And Saute For 1 To 2 Minutes. Stir In Chicken Broth, Wine, And Lemon Juice; Bring To A Boil. Season With Salt And Pepper. Remove From Heat, And Stir In Chopped Parsley. Serve Butter Sauce Over Fish Fillets.
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