Cut the fish steaks into pieces that are more or less 2 by 3 inches.

Put a liberal quantity of salt and pepper into a broad bowl or deep platter, add the olive oil, parsley, and lemon juice, and beat with a fork until the ingredients are evenly blended. Put in the fish, turning the pieces over several times in the oil and lemon juice mixture to coat them well. Let the fish marinate at least 1 hour, but no more than 2, at room temperature, turning it from time to time.

Retrieve the fish from its marinade, and pat the pieces thoroughly dry with paper towels.

Break the eggs into a deep dish, beating them with a fork until the yolks and whites combine.

Pour enough vegetable oil into a frying pan to come between 1/4 and 1/2 inch up its sides and turn on the heat to high.

While the oil heats up, dip a few pieces of fish into the beaten eggs. Pick up one of the pieces, let the excess egg flow back into the dish, and dredge the piece on both sides in the flour. Holding the piece by one end with your fingertips, dip a corner of it into the pan. If the oil around it bubbles instantly, it is hot enough and you can slip in the whole piece. Dredge more egg-coated fish in the flour and add it to the pan, but do not crowd the pan.

When the fish has formed a light golden crust on one side, turn it. When crust forms on the other side, transfer the fish, using a slotted spoon or spatula, to a cooling rack to drain, or place on a large plate lined with paper towels. When there is room in the pan, add more fish. When it is all done, sprinkle with salt and serve at once.