Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Roll fish in flour; dip in egg, and dredge in cornmeal.
Heat butter and oil in a large skillet over medium-high heat. Add fish, and cook until golden brown, turning once. (Fish is done when it flakes easily when tested with a fork.) Drain well on paper towels. Transfer fish to a serving platter, and garnish with lemon slices. Serve with Remoulade Sauce.