Pan-Fried Fish

1 pound fresh fish fillets of choice,
1/2 to 1-inch thick
1 egg, beaten
2/3 cup cornmeal or fine dry bread crumbs
1/2 teaspoon salt
Dash black pepper
Oil for frying

   If necessary, thaw fish. Rinse fish and pat dry with paper towels. Cut into serving-size pieces. Gauge thickness of fish for cooking time. In a shallow dish, combine egg and 2 tablespoons water. In another shallow dish, stir together cornmeal or crumbs, salt and pepper. Dip fish into egg mixture; coat fish with cornmeal mixture.
   In a large skillet, heat 1/4-inch oil. Add half of fish in a single layer, frying on one side until golden. Turn carefully; fry until second side is golden and fish flakes easily with a fork. Allow 3 to 4 minutes per side for 1/2-inch-thick fillets (5 to 6 minutes per side for 1-inch-thick fillets.) Drain on paper towels. Keep warm in 300 degree oven while frying remaining fish.