Sprinkle the lemon juice over the fillets. Combine the flour, salt, and pepper in a large bowl. Dredge the fillets in the seasoned flour, shaking off excess. Dip the fillets in the eggs and then dredge once more in the seasoned flour, shaking off any excess.
Melt the 4 tablespoons of butter over medium-high heat in a large, heavy skillet. Sauté the fish fillets