Snow_Dog wrote on Sep 26^th, 2010 at 1:10pm:

With seasoned, naked fillets as long as the bottom of the fillet is in contact with the oil, you're good.  For my money, batters and breadings are far inferior ways to flavor your fish.  Spices on naked fillets are much simpler and less heavy/bulky to lug around.

Thank you for sharing SD. Quite comprehensive.  [smiley=thumbup.gif]

Basically my entire life when I/we have fried fish it has always had some sort of coating on it. I have been partial to the slight crunch that breading's give a filet. I have never seriously considered frying a filet "naked". Solo Tripper has also mentioned it as his preferred method as well.

A few questions;
1) I believe ST does his in Olive Oil. How about you?
2) I am picturing this method with a heavy cast iron skillet which is of        course not practical. I own a GSI non stick. An excellent pan overall. How would this method work with non-stick?
3) Do you get the grease smoking hot or almost?
4) And of course your secret blend of herbs and spices ( or approximations thereof if you please)  8-)

This would be an obvious solution for me. Less oil AND less fuel as well as one less step. Usually I try and be open to instruction from others but was perhaps a little dull of hearing and needed to hear this method from more than one source. I will pull some snapper from the freezer and give it a go. Results posted tomorrow night. I'm not especially fussy but my crew is  ;).