Is there REALLY a difference in wetting them in egg or milk versus just plain water, then breading them? We have always just put them in a bowl of water, and then barely tamp them on a paper towel to get the excess water off, then put in the bag of meal, and shake, then throw em' in the oil.

Just wondering if milk really makes a difference or not? And eggs seem like it would be too gobbed up on the fillets, and the meal will just be real thick? We are getting ready to fry up about 200 or so fillets on New Years, and just wondering about doing some a little differently.

I tried the fried corn-on-the-cob, it was absolutley great, but I think this time I'm going to try and soak them in butter first instead of water, before I bread them with the meal. Anybody ever tried that? Did the butter burn?