Many, many years ago... An Old Sage of a cook with the same Initials (O-S) Taught a young whipper snapper of a tripper that breading as he knew it was obsolete...  Fish could be transform into delectible fare by merely adding a bit of oil and a bit of butter into a non-stick pan and then gently place the white fillets into the mixture and add the smallest amount of your favorite spice... be it Cajun, lemon-pepper, or just a hint of sea salt and garlic. The flesh of the fish turned a wonderful white and was moist and flavorful beyond belief!  I have since passed on the skill of cooking this way to others to enjoy, and to lighten the load of the food pack by reducing the amount of oil taken and cornmeal as well...  I cook fish at home that way now... Pan seared Mahi Mahi... ahhhh

Bruce