DIRECTIONS
Heat small amount of olive oil in medium skillet on medium heat.
Combine bread crumbs, salt and pepper, crushed red pepper, garlic powder and cayenne pepper in shallow bowl (amounts of each seasoning are to your taste).
Beat 2 eggs in separate shallow bowl.
Dip tautog fingers in egg, dredge in bread crumb mixture and place into pan to fry for 2-3 minutes on each side.
Change cooking time depending on the thickness of the fish.
Serve with homemade tartar sauce by combining mayonnaise and dill pickle relish.
Add some fresh dill for flavor.
Serves 4 to 6.