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In regards to frying recipes it's hard to go wrong. I had been using a cast iron 12" pan and a screen but making the house smell like oil I wasnt a fan of and monitoring oil temp with a infrared thermometer can be tedious. I picked up a gran pappy deep fryer, it holds about 1.5 quarts of oil, and keeps the oil at a constant temp.
Two pieces of advice are 1. The fillets should be dry prior to going into a wet dredge. If they're wet with water the liquid batter of eggs or buttermilk will fall off. And 2. The best piece of advice no matter what dredge you use, eggs or buttermilk, then to panko or flour is to allow them to rest for 15min to 30 min which should ensure the flour or panko coating stays on the fillet during and after frying.
Treat any seasonings as salt if they already have salt in them. The fish's natural flavor will shine with most seasoning blends, but many seasonings have salt added so it's something to consider.
1. Fillet prep. If I think I can swing a day on the water, filleting, and cooking, my fillets never touch water. I will do those fish I want for dinner and hit them with kosher salt and black pepper, and let them rest as I finish my catch. If they come from a vac package after being thawed, they get dried first with paper towel then salt and pepper to rest. I usually put the bag of frozen fish in a big bowl of cold water and let them thaw or if I'm gone all day I'll place the bowl and the bag in the refrigerator and let them slowly thaw over the day.
2. Wet and dry dredges: with the fillets already dry brined with salt.
It's time to dip them in a wet dredge and then a dry, then set to rest. Eggs and milk, eggs and 1/2&1/2, or buttermilk are all great wet options. For a dry coating on thin fillets it's hard to beat Italian flavored panko or a crunched up ritz crackers. These both have salt in them so adding anything else should avoid salt.
Self raising flour and corn flour are the best for thicker fillets, seabass and tog. I usually add kosher salt, pepper, and then any seasonings that will lend themselves to the dish I'm trying to make.
If I'm doing a fillet to be served with fries or a sandwich I'll mix in sugar, salt, black pepper, cayenne, smoked paprika, oregano and basil. That sandwich is getting a pan fried bun, with a fresh slice of tomato and crunchy lettuce and a little bit of Mayo on the bottom bun.
To change up that sandwich, s&p then brine the fillet in pickle juice for 20-40 min tops. Pat it dry, then do the same dredges. The taste is distinctly tangy, so subtle but the fish is still the star. Unreal with chicken fillets too but you have to do min 4 hours no more than 8, the vinegar will begin breaking down the meat.
Fish tacos; I cut my fillets into 1.5" x 3 to 4" long cubes. Done normal, with flour, panko or corn flour. If you have pickled beets, pickled red onion you are in luck. Make tar-tar sauce Mayo and sweet relish and add regular mild or medium taco seasoning to that and mix thru, let it rest a bit and mix again. You can pan fry a tortilla and add the fish + taco tar-tar + pickled beets or onions. OR do the same with a pan fried tortilla add the fish + the taco tar-tar + store bought salsa (supplemented with finely diced fresh jalapenos, onion, bell pepper, and tomato, a pinch of sugar and a tiny bit of white vinegar) this one is fantastic.
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