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In a small bowl, whisk together the eggs and water. Set aside. In a separate small bowl, combine the Panko bread crumbs, parmesan cheese, parsley, garlic salt and pepper.
Dip each tilapia filet into the egg mixture and then into the bread crumb mixture. Make sure that the fish are completely coated.
Once all the filets are coated, melt the butter in a large skillet over medium heat.
Place the fish in the skillet, cover and cook for 3-4 minutes. Turn the fish filets over, cover again and cook for additional 3-4 minutes until the fish are flakey. Note: You make have to cook the fish is batches based on the size of your skillet.
Serve immediately with the fresh lemon slices and enjoy!