Flounder with Shrimp

4 fillets of flounder
Salt
Flour
1/2 cup dried bread crumbs
2 eggs
2 tbsp water
8 tbsp butter
2 tbsp vegetable oil
1/2 lb small cooked shrimp, peeled
lemon wedges

Rinse fish in cold water and dry. Salt lightly and dip in flour, shaking off excess. Spread bread crumbs on waxed paper. In a mixing bowl, beat eggs and water, then dip each fillet into egg mixture and coat each piece with bread crumbs. Let them sit 10 minutes before cooking. Heat 2 tablespoons of butter and vegetable oil. Saute the fillets for 3 or 4 minutes. When golden brown, remove fillets on to heated platter. In a separate pan, melt 2 tablespoons of butter. Add shrimp and toss them in the butter for 2 to 3 minutes. Place a line of shrimp in center of each fillet.