Flounder Fillets a l'Anglaise

• 8 small flounder fillets, about 1 1/4 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup flour
• 1 egg
• 2 tablespoons cold water
• 2 cups bread crumbs
• 3 tablespoons, approximately, of corn, peanut or vegetable oil
• 3 tablespoons butter
• Juice of half a lemon

1. Sprinkle flounder fillets on both sides with salt and pepper.
2. Dip pieces in flour to coat on both sides.
3. Shake off excess.
4. Beat egg with the water.
5. Dip flour-coated pieces in egg to coat well and then in bread crumbs.
6. Pat fillets on both sides with the flat side of a knife to make the crumbs adhere.
7. Heat oil in a skillet and add a few fillets in one layer.
8. Cook 1 to 1 1/2 minutes on one side, or until golden brown.
9. Turn and cook about 1 minute on the other side until golden brown.
10. As the pieces are cooked, transfer them to a warm platter.
11. Continue cooking, adding a little more oil as necessary, until fillets are cooked on both sides.
12. Pour off oil from skillet and add butter.
13. Cook until it is lightly browned.
14. Add lemon juice and pour the sauce over the fish.

flounder, salt, freshly ground pepper, flour, egg, cold water, bread crumbs, approximately, butter

Taken from cooking.nytimes.com/recipes/2893 (may not work)