- 2 pounds skinless, boneless pompano fillets or striped bass, sole, or flounder
- ¾ cup flour</
- Cut the fish into serving pieces.
- Combine the flour, salt, and pepper and set aside.
- Beat the egg with 1 teaspoon oil, the water, salt, and pepper.
- Coat the fish pieces all over in the seasoned flour. Dip them well in the egg, then coat them all o