"Lost" and flounder

Ok, that's a stupid title. I watched "Lost" once during its first season - then I conveniently lost it. We took a break from potatoes (going back to them in one day for choucroute made with homemade sauerkraut) and had some flounder, broccolini and rice. I never tried this before, but I wanted to kind of do the milanesa-style thing but with some delicate fish. Wasn't sure how it would turn out. A 12 oz. package of frozen flounder on sale gave me the opportunity.

Flounder milanesa
12 oz. flounder filets, thawed if frozen
1/2 cup all-purpose flour
2 eggs, lightly beaten with 1 tbsp water
unseasoned bread crumbs
1/4 cup grated pecorino or parmesan cheese
salt and pepper to taste

Add the cheese, salt and pepper to the bread crumbs and place them on a wide plate.

Dry the fish thoroughly with paper towels. Dredge in flour, shaking off excess. Dredge in the egg, allowing excess to fall away. Coat with bread crumbs. Place the filets on a wire rack over a plate and refrigerate for at least an hour in order to set up the coating.

Using a large skillet or saute pan, heat 1/8" vegetable oil until very hot. Shallow fry the fish filet (in 2 batches if necessary) for 45 seconds per side. Serve at once.