In a medium bowl, beat eggs well with beer. Combine breadcrumbs and cornmeal and spread out on a plate.
For each fillet, first dredge the fish with the seasoned flour. Dip the fillets into the egg mixture and then roll in the breadcrumbs. Spray fish lightly with pan coating spray. Place each fillet on a lightly oiled baking pan and bake uncovered for 5 to 7 minutes or until golden brown.
Serve with lemon wedges and mustard and dill sauce on the side for dipping.