Flop wet, small to mid-size fillet into a pile of white flour.  Dredge it through a scambled egg thinned with a touch of water or milk, roll it into cracker crumbs (the best are pulverized in your blender and have a little salt on them).  Lay it gently into you pan of 1/8" or so deep hot oil.  The flour keeps the egg and crumbs from sticking directly to the fillet and actually lets the coating lift off and "steam" the fish.  This is how I cook fresh lake perch at home...and its hard to beat.  Probably a bit too much set up and clean up for the Bdub/Q.

terp