Rinse the fish in cold water and pat dry with paper towels. Salt lightly, dip in flour and shake off excess. Spread the bread crumbs on wax paper. In a mixing bowl beat the eggs together with 2 tablespoons of water, then dip each fillet into the egg mixture and coat each side thoroughly with the bread crumbs. Let them rest for at least 10 minutes before cooking. Heat 2 tablespoons of butter and 2 tablespoons of oil in a heavy 10-12" skillet over moderate heat. Add the shrimp and toss them in the butter for 2 to 3 minutes until well coated. Place a line of the shrimp down the center of each fillet. Melt the remaining butter over low heat until it turns a rich, nutty brown, pour over the fish fillets and garnish with lemon wedges. If you prefer, serve with a parsley sauce (see recipe) in place of the shrimp and brown butter.
Serving Size: 4