Yield: 1/2 cup of breading
For the breading:
Combine all ingredients and mix thoroughly until they are evenly distributed.
Using a clean, brown paper bag, shake fish filets with flour until they are completely coated in the mixture.
Fry them in a pan with neutral oil until they are brown on both sides.
Serve with a lemon wedge, tartar sauce, and a side of your choice!
Skinned fish filets are the ideal cut for this breading. This is an ideal recipe for North American freshwater fish like: bluegill, bass, perch, walleye, sunfish, 40-pound muskie and more!