Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Set aside. Prepare Pepper-Mint Slaw up to 30 minutes before serving time. Cover and chill.
In a shallow dish combine egg and water. In another shallow dish combine the cornmeal, chopped peppers, bread crumbs, Parmesan cheese, and salt. Place flour in a third shallow dish. Dip each piece of fish in flour, then in egg mixture, then coat evenly with cornmeal mixture.
In a large skillet heat the oil over medium heat. Add the fish and fry for 4 to 5 minutes on each side or until golden brown and fish flakes easily with a fork.
Serve slaw and lemon wedges with fish fillets. Makes 4 servings.
Remove seeds, stem, and membranes from half poblano pepper. Cut into thin, bite-size slivers. In a large bowl combine shredded cabbage with bottled cole slaw dressing. Gently stir in pepper strips, Italian parsley, and mint.