Blend egg and milk.  Mix flour, salt and pepper.  Dip fish in egg mixture, then in flour mixture.  Deep-fry or panfry as desired.
Other popular packaged coatings include corn meal, cracker meal, seasoned coating mix, tempura and other batter mixes.  Prepare mixes as directed on package.  For variety substitute beer for liquid in package directions.

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Potato Chip Coated Fillets
1/3 cup buttermilk
1/8 teaspoon pepper
1 bag (4 oz.) potato chips, crushed
3/4 cup cornflake crumbs
1/4 teaspoon paprika
1-1/2 pounds northern or other lean fish fillets, about 1/2-inch thick

In a shallow dish or pie plate, mix buttermilk and pepper.  On plate or waxed paper, mix crushed potato chips, cornflake crumbs and paprika.  Set oven to broil and/or 550 degrees.  Grease broiler pan.

Cut fish in serving size pieces.  Dip in buttermilk.  Coat with potato chip mixture, pressing lightly.  Place on broiler pan.  Broil 6 inches from heat for 3 minutes; turn.  Broil until fish flakes easily at thickest part, 2-3 minutes.
4 to 6 servings

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Crunchy Fried Walleye
1 egg
1 cup evaporated milk
2 cups cracker crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds walleye or other lean fish fillets about 1/2-inch thick
2 to 4 tablespoons vegetable oil

In a shallow dish or pie plate, blend egg and milk.  On plate or waxed paper. combine cracker crumbs, salt and pepper.  Cut fish in serving size pieces.  Dip in milk.  Coat with cracker crumbs.

In a 9-inch skillet, heat oil.  Fry a few pieces at a time until golden brown, about 3 minutes; turn.  Fry until golden brown, 1-1/2 to 3 minutes.  Drain on paper towel.  Keep warm in the 175 degree oven.  Repeat with remaining fish.
4 to 6 servings.

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Parmesan Bass Fillets
1-1/2 pounds bass or other lean fish filets, about 3/4-inch thick
1/4 cup butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon fresh lemon juice
1 tablespoon white wine
2 tablespoons grated Parmesan cheese
Paprika

Heat oven to 450 degrees.  Cut fish in serving size pieces.  Place margarine in 13 x 9-inch baking pan in oven for 5 minutes to melt margarine.  Place fish in pan, skin side up.  Sprinkle with salt and pepper.  Bake for 5 minutes; turn.  Sprinkle with lemon juice and white wine.  Top with Parmesan cheese.  Sprinkle with paprika.  Bake until fish flakes easily at the thickest part, about 5 minutes.
4 to 6 servings.

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Lemon Fried Panfish
1 cup all-purpose flour
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
Vegetable oil
1-1/2 pounds panfish or other lean fish fillets
All-purpose flour

In a medium bowl, combine 1 cup flour, the lemon peel, salt and pepper.  Blend in water; cover.  Refrigerate at least 30 minutes.

In deep-fat fryer or deep skillet, heat oil (1-1/2 to 3 inches) to 375 degrees.  Coat fish with flour. then dip in chilled batter.  Fry a few pieces at a time. turning occasionally, until light golden brown, about 3 minutes.  Drain on paper towel.  Keep warm in 175 degree oven.  Repeat with remaining fish.
4 to 6 servings.

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