Place beaten eggs and saltine cracker crumbs in separate shallow bowls or pie tins.
Dip fillets into eggs, then coat with crumbs; let stand for 5 minutes.
In a heavy, deep skillet, or electric frying pan, heat oil (about 3/4 to 1 inch of oil) to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily (I found that when the fish is golden brown it's DONE).
Drain on a rack over paper towels. If you're making lots of fish place the rack in a 225° oven while you're cooking the remaining batches.