I use 50% squeeze margarine and 50% peanut oil in my frypan.  Just enough to cover the bottom of the pan with about 1/8 inch of this mixture is plenty.  I use a variety of seasonings to coat my fish depending on my mood, mostly cajun, but also lemon & herb or one of several various "char coatings".  I never mess with brading or batter.  Takes too long and takes too much grease to cook it.  As I cook the fish, I just add more margerine/oil as needed to keep the bottom of the frypan coated.  When I'm done there's generally only a tablespoon or two of grease left which I soak up with a paper towel and burn.  I use less than a pint of oil on most 4-man trips and less than one bottle of squeeze margerine for this purpose.  Oil gets stored in a nalgene bottle.  Squeeze margarine rides in the original packaging.  Each bottle goes into a ziplock.

I might have to try the ghee instead of squeeze margarine this year.  It's bound to improve an already great fishfry.