Any suggestions for your favorite type of coating or breading on pan fried fish fillets?
My home cooked favorite is made from crushed Saltine crackers with added salt seasoning. This takes some fresh egg batter to make it stick to the fish and therefore doesn't come with on the canoe trips. I've tried the packaged Shorelunch brand. The stuff I bought makes a sticky paste and I'm running to the lake to rinse between skillets.  Must be a better way. A favorite of mine is the thin coating that is served on a restaurant perch fry. Does anyone know of a grocery store brand name for this?
-YB