Salt the fillets and dip them in flour, being sure to shake off the excess. Beat the eggs together with the water. Put bread crumbs on wax paper. Batter the fish by dipping each fillet  first in the egg mixture and then in bread crumbs, coating each side thoroughly. Set aside the battered fish for at least 10 minutes. Heat about 4 tablespoons of butter in a skillet. Sauté the fillets for 3 to 4 minutes. Keep them warm while you prepare the shrimps and sauce. Melt 2 tablespoons of butter in a separate pan. Toss the shrimps in the butter so that each shrimp becomes coated with butter. Place shrimps down the center of each fillet. Brown the remaining butter, pour it over fillets, and serve. Makes 4 servings