Step 1Combine eggs, salt, Cajun seasoning and pepper in shallow pie plate or soup bowl. Mix with fork until frothy. Put crumbs in another shallow plate.
Step 2Dip 1 filet at a time into egg mixture, then coat with crumbs. Place in single layer on baking sheet covered with piece of wax paper. Chill at least 30 minutes or up to 2 hours.
Step 3Heat 1/2 inch shortening or oil in large skillet over medium-high heat. When hot (test with cornflake crumb; it should sizzle), fry filets until very brown, about 3 minutes each side, longer if fish is thick. (Fry in batches if necessary to prevent crowding.) Transfer to paper-towel-lined baking sheet. To keep warm as rest are fried, place in 225-degree oven. Serve hot with tartar sauce and/or ketchup.