DIRECTIONS
Combine flour and seasoning in medium resealable food storage bag.
Beat egg white with water in small bowl.
Combine bread crumbs and cornmeal in another small bowl.
Add 1 fillet at a time to bag; shake to coat lightly with flour mixture.
Dip in egg white mixture; let excess drop off.
Roll in crumb mixture; pat to adhere.
Repeat with remaining fillets.
Discard any remaining flour, egg white or crumb mixture.
Melt butter and oil in large skillet over medium heat until butter is bubbly.
Add fillets; cook 4 to 5 minutes each side until golden brown and fish is opaque in center.
Sprinkle with parsley and serve with lemon wedges.
Serves 4.