In a small bowl, break one egg at a time and place on a deep plate.

Add the water and season the eggs with salt and pepper, beating the eggs with a fork to mix the whites with the yolks.

Place the breadcrumbs in a shallow dish and another dish with wheat flour.

Line another plate with paper towels.

Season each fish fillet with salt and pepper to taste, pass the fish fillet through the wheat flour and beat with your hands to remove the excess.

Now pass through the beaten eggs and let the excess drain well; pass through the breadcrumbs and press well with your hand to cover the entire surface.

For the second breading, pass the egg and breadcrumbs again, so the fish fillets are very crispy.

Then put oil in a pan or skillet with a high edge and place over medium heat to heat up.

Carefully place one fillet at a time to fry for 1 minute until golden, turn the breaded fillet to brown the other side.

Once fried, transfer to a plate lined with paper towels and repeat the process with the remaining fish fillets. Serve next.