Fish Schnitzel

Place the flour on a flat plate and add 1 teaspoon salt; on another plate put the dry breadcrumbs and add 1 teaspoon ground red pepper. Mix the flour with salt and the dry breadcrumbs with red pepper. In another plate, whisk the egg with 1 tablespoon water. Remove the skins of the fillets using a fillet knife. Coat the fish first in flour, then dip into the egg mixture, and finally coat both sides with breadcrumbs. Gently place the breaded fish into hot oil and immediately reduce the heat. Cook over low heat until both sides turn lightly golden pink, then remove and place on paper towels. Serve hot with parsley, red onion, or boiled potato slices on the side.