ditto on the corn meal. you could try ground crackers, but for some reason, it's easy to get too much of the cracker taste and it dilutes the fish. remember to add a splash of lemon when eating. you could quick fry some small tomatoes with it and throw in some of those little green round things i can't remember the name of right now that are kinda salty (calpers? dang i can't believe i can't remember). use clarified butter, ie warm it up, take the lumpy stuff off. it raises it flash (burning) point. or use your favorite oil. blot on paper towels after cooking. blotting before as said by sawboss, and afterward is important, and also reduces the cracker adhesion well so you don't get too much. also, let them come to room temp before cooking. that way they cook more evenly and you can cook them less on the outside giving you a more tender lighter product compared to cooking them cold.
in the crackers i usually just throw in stuff from the spice cabinet that floats my boat, italian bent sometimes, cajun sometimes, ie cayenne pepper
i also have an indian spice mix for fish as well. my favorite fish right now is sand dabs.
get a light white wine, not too dry or sweet like Gewürztraminer and get some nice hard mild white cheese to go with it too. don't use russet potatoes, get the yukons and twice cook them. try some chard and leek soup too, especially with winter right now.
my ranking right now
sand dabs
catfish
trout
salmon
pretty much nothing else.
GB
