Rinse the filleted or cleaned fish and pat dry. Dip the fish in a mix of beaten egg and 1 tablespoon of water or milk. Roll the fish in bread crumbs, flour, and cornmeal. Brown the fish in a skillet with 1/4 inch of oil, or deep fat fry the fillets. Make sure the fish gets cooked on both sides: small fish may be fried whole; larger fish should be cut into sections. Use a large pan to avoid overcrowding. If you are panfrying, brown the skin side last to avoid burning.
