I added   (You need to Login or Register a dozen years ago and I still fry fish basically the same way but for two differences. I cut up fillets and cook the backs a bit before adding the tails and bellies so thick and thin are done about the same time. My new pan is thinner (very thin/light) so I prefer cooking fish over a fire for more even heat distribution and less fuss. Good flame control is a must and while my stove has that, a fire is just easier for me.

If you like crunch (I do), the oven style shorelunch® (or equivalent) gets nice and crunchy. Whatever didn't stick to the fish gets dumped in the pan to brown just before the fish is done.