Pan-Fried Bass

Heat a large nonstick skillet over medium heat. Combine flour, salt and pepper in a large zip-top plastic bag.

Combine water and egg white in a shallow dish, stirring with a whisk. Combine bread crumbs and cornmeal in another shallow dish, stirring with a whisk.

Working with 1 fillet at a time, place fish in bag; seal and shake to coat. Dip in egg-white mixture, and dredge in bread-crumb mixture. Repeat procedure with remaining fillets, flour mixture, egg-white mixture, and bread-crumb mixture.

Add vegetable oil and butter to pan; cook until butter melts. Add fillets to pan, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.