Here in Wisconsin, fish on friday is as natural as cowboy boots in Texas, a necessity but still viewed as a luxury because not everyone wants to do the work or enjoy the fried smell lingering in their house. I don't stick to the rules and fry fish any ol' day of the week and like my mother, I do not care for a lot of kitchen gadgets and machines to haul out of the cupboard and then wash all the little pieces and put them all away. I simply use my cast iron pan to fry anything, it's always on the stove and makes almost any meal as easy as 1,2,3. In the picture I also included my wonderful "Kitchamajig" that I found at an antique store, its perfect for flipping fish. My mother has one and wouldn't give it to me....
1. With a fork, beat an egg on a plate and a splash of milk. Blot your fish dry with a paper towel and dip in egg mixture then the breading.
2. Breading is 1/2 cup a flour and half a package of crushed saltines crackers. I have used cornmeal as a gluten free alternative. For seasoning I always add black pepper, garlic powder, onion powder, parsley and mustard powder. Dill and tarragon have been a favorite lately and the "guy" version also includes cayenne and chili powder.I hardly ever measure so I can't provide you with specifics.
3. Before you place your fish in the pan test the oil, you will know when it is hot enough by dropping in a cracker crumb and it will bubble. Don't add more than three filets at a time or you will have a crowd. My favorite oil to fry fish is coconut, sometimes I use soybean but it doesn't have the same fresh flavor.
Lastly, don't forget your lemon! My husband absolutely insists on squeezing a fresh lemon over his fish and I enjoy lemon water with the meal, its freshening and cleanses the palate.