１Cut the flatfish into sticks, 5-6cm long and 7-8mm thick sticks, and lightly sprinkle with salt and pepper. ２Combine the beaten egg, white wine, cold water, salt and pepper in a bowl and mix well. Add the minced parsley and flour and stir lightly. ３Coat the fish sticks with flour and dip in the batter prepared in 2. Using a bamboo skewer, drop the fish sticks in deep oil heated to 180℃, and fry until crispy. ４Place the fish sticks on serving dishes and add the lemon wedges on the side.