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1
Scatter the flour over the bottom of a large pan.
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2
In a bowl, beat the egg with 1 teaspoon of the oil, the water, Worcestershire sauce, salt and pepper.
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3
In a shallow pan blend the bread crumbs and thyme well.
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4
Dredge the fish pieces thoroughly in the flour.
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5
Shake off the excess.
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6
Dip them into the egg mixture and let the excess drain off.
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7
Then coat them with the bread-crumb mixture on all sides.
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8
Make sure they are evenly coated.
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9
In a nonstick skillet, heat 1 tablespoon of oil over medium heat.
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10
Add a few pieces of the fish at a time in a single layer without crowding.
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11
Cook over high heat for about 30 seconds or until they are golden brown on one side.
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12
Turn the pieces carefully and cook the second side over medium- high heat for about 1 minute or until golden brown.
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13
Carefully transfer the fillets to a warm platter and keep warm.
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14
Cook the remaining fish pieces in the same manner, adding the remaining oil.
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15
When all of the fillets are cooked, wipe out the pan with a paper towel and add the butter.
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16
Cook over medium high heat until it begins to brown.
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17
Add the lemon juice and blend well.
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18
Pour the mixture over the fish and serve immediately.
