Well OS and Arkansasman that sounds mouth watering  ;). I occasionally make walleye or trout this way or add more seasoning to make blackened trout.


Bloodnguts, what we do to get the breading to stick better if I want a thicker breading is mix the breading with water (beer would be better--sometimes I'll bring a bottle of beer in a plastic container), rinse fillet in water, lightly coat fillet (shake in a bag) with flour or breading, then dip fillet in breading/water or beer mix. Make breading/water mix thin for lightly breaded or thicker depending on taste. You have to bring in a little extra breading or flour and of course the beer if you want beer battered.

Tim