4 med. size sole fillets, approx. 6 oz. each
3 tbsp. all-purpose flour
1 egg
2 tsp. water
1/4 c. yellow cornmeal
1/4 c. freshly grated Parmesan cheese
1/2 tsp. basil
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. black pepper
4 tsp. vegetable oil

Place fillets on double layer of paper toweling to absorb some moisture. Place flour on waxed paper. Combine egg and water in pie plate. Combine cornmeal, Parmesan, basil, thyme, salt and pepper on second waxed paper. Dredge fish in flour to lightly coat. Dip next in egg mixture, then in cornmeal mixture to coat both sides lightly.

Place on sheet of waxed paper. Place large skillet, preferably non-stick over moderately high heat. When hot, coat with 2 teaspoons vegetable oil. Brown 2 fillets in skillet on first side, about 2 minutes. Cook on other side about 1 minute longer or just until opaque and flaky. Transfer to warm dinner plates. Repeat with remaining oil and fillets. Serve with lemon wedges.