Ancient_Angler wrote on Nov 13^th, 2009 at 4:28pm:

For most of the 20+ years I've been making the trip, we do not fry fish. We sprinkle a modest amount of lemon pepper on fillets, then grill the fillets over the fire, holding the fish in a backyard hamburger grill. Saves on oil, saves of batter mix. And makes, in my opinion, better fish. Tim

I've thought of that before, but balked as I thought less oily fish like walleye might stick to grill? Are you using the non-stick kind you see around? I prefer my fish grilled rather than fried when possible.
 Nothing against the batter fried folks, but I think the choice of batter can either enhance the fish, or ruin it? At least that's been my experience.
 My late Dad used to fry fish at his VFW hall for years on Friday night.
People would come from miles away past closer VFW's for his post's batter fried cod. He told me that they all got the same frozen cod, but used different batters. His post used a recipe someone had brought back from a fly-in fish camp Up-North somewhere. The "secret"  was beer that you let go flat and room temperature before mixing with dry ingredients. Made the lightest/crispiest crust. The cod might of been less than fresh, but the batter made it taste like it came right off the boat ;D