Rinse the fillets. Arrange them in a dish. Season with salt and pepper, then drizzle with the juice of 1 lemon. Refrigerate for 1 hour.

Prepare the batter. In a bowl, combine the eggs, salt, pepper, and parsley.

Add the flour and mix with a whisk. Once it forms a paste, gradually add the cold water. The batter should be thick but pourable, a bit thicker than pancake batter.

Heat plenty of oil in a skillet. Dip the fillets in the batter, let the excess drip off, and place them in the hot oil. Be careful, as it may splatter. Do not use the highest heat setting.

Once golden brown on both sides, place the fillets on paper towels to drain and serve. I served them with a potato, green bean, and egg salad.