Try a thick concentration of powdered milk - work for us.  Also, try mixing the shore lunch w/ cornflake crumbs.  Shore lunch and other fish batters are so fine that they create balls of batter - as I'm sure you've noticed - mixing it with corn flake crumbs can keep it looser for more even coating.

IMHO, there is no fish breading finer (at home or in the bush) than Knife Lake Pete's fish fry recipe.  I learned this from a friend of mine who used to visit Pete (on Knife Lake) when he was a kid.  I've never found anything finer.

Knife Lake Pete's Recipe

1.5 cups cornmeal (small grain, if possible)
1 heaping tbsp  each of paprika, black pepper, garlic powder, and salt (can reduce salt, if you like).

Mix in zip lock.

Coat moist fillets in this.  Fry in pan with butter flavored Crisco:
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The result:
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Aren't those Bass fillets?   (kidding lotalota)

Many, many years ago... An Old Sage of a cook with the same Initials (O-S) Taught a young whipper snapper of a tripper that breading as he knew it was obsolete...  Fish could be transform into delectible fare by merely adding a bit of oil and a bit of butter into a non-stick pan and then gently place the white fillets into the mixture and add the smallest amount of your favorite spice... be it Cajun, lemon-pepper, or just a hint of sea salt and garlic. The flesh of the fish turned a wonderful white and was moist and flavorful beyond belief!  I have since passed on the skill of cooking this way to others to enjoy, and to lighten the load of the food pack by reducing the amount of oil taken and cornmeal as well...  I cook fish at home that way now... Pan seared Mahi Mahi... ahhhh

Bruce

PhantomJug wrote on Apr 10^th, 2007 at 7:05pm:

Absolutely not!  It was one of these:
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This is a fine way to use some of that powdered egg crap, too.  On the very rare occasions I've messed with breading at all, I mix up some egg powder with water to dip the fish in before breading them.  It does help the breading stick much better.  Mostly I just bronze my fish (like blackening without the high heat), or else bake 'em (trout).

Egg Beaters work well as an initial coating.  A neighboring thread offers suggestions on bringing eggs, with little worry about spoilage. 

Cracker crumbs, spiced with pepper, salt, and garlic powder provides a crispy breading.  And it doesn't "ball up."  You'll like it - I guarantee!!

Bloodnguts try this ite for powdered eggs.
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where are ya going in may Tim?    Jan