see my "secret recipe" at http://www.crappie.com/gr8vb3/showthread.php?t=40995

I like it, my family likes it, my neighbors like it, so I figured I'd share it. It's really simple and seasonings can be adjusted to taste. The last batch I made was for some bullhead that we got, but I use it for most all kinds of panfish fillets.

like crappiepappy, I grew up enjoying fish done a lot simpler. No filleting, we would scale them, gut them, cut out the fins, and chop the head off. To cook, we rolled them in a mixture of flour and salt and pepper and pan-fried them in butter or crisco. They were yummy!!!

Nowadays, I can fillet a fish a whole lot quicker than I can scale one, and since I have enough problems finding time to fish, I don't want to spend any more time than necessary cleaning them - so now I fillet everything. I don't know why, probably because of the skin, but fillets don't taste as good when we cook then the way we cooked fish when I was a kid, so for fillets, it's beer batter for me.