[MikeTLive]

heat castiron sillet on medium head with thin layer of olive oil.
filet, skin, and cut into enough spatula size pieces to cover pan

make preflour with 50:50 flour/cornflour (or just white flour)
make egg wash of 2 eggs to 1/2c milk
mix italian bread crumbs with some corn meal

pat dry pieces and one at a time -
dredge in flour. gently shake loose all extra
dip into egg wash, allow all excess to drip off
dredge in crumb mix. set aside on platter.

place skinned side up into pan.
cook about 5-10 minutes depending on thickness.
turn chunks and cook additional 5-10 minutes.
over and then place pan into heated oven to finish cooking.


Alternate

(preheat oven to 350)
filet, skin, and cut into enough spatula size pieces to cover pan.
melt half stick of butter in castiron pan.
pour about half off into bowl with about 2 cups italian breadcrumbs, mix well. add salt, paprika, and cracked pepper to taste

place fish into pan skin side up with remaining hot butter.
cook for 5-10 minutes, on medium heat.
carefully turn fish over and cover with layer of buttered crumbs.

place on middle or bottom rack in heated oven and cook for about 10 minutes