-
1
Put the fillets on a flat surface.
-
2
There may be a small bone line running partly down the center of each fillet.
-
3
If so, cut on both sides and discard it.
-
4
Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
-
5
Put the flour in a flat dish and toss the fillets in it.
-
6
Shake off excess.
-
7
Put bread crumbs in a flat dish.
-
8
Dip the floured fillets, one at a time, in the egg mixture to coat well.
-
9
Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
-
10
Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding.
-
11
Cook until golden brown on one side, about one and one-half to two minutes.
-
12
Turn and cook about one and one-half minutes on the second side.
-
13
The cooking times will depend on the thickness of the fish.
-
14
It may be necessary to add more oil if it disappears.
-
15
As the fillets are cooked transfer them to a warm serving platter.
-
16
Continue cooking until all the fillets are done.
-
17
Pour off the oil from the skillet and wipe it out with paper towels.
-
18
Put the butter in the skillet and swirl it around over high heat until it starts to foam.
-
19
Continue cooking until it starts to become hazelnut brown.
-
20
Pour this over the fish.
-
21
Sprinkle the fish with the lemon juice and serve.
