... that I have "floppy" filets, is when they're thick and not cooked as long as normal. I pan fry mine ... peanut oil / iron skillet / btwn med & med hi electric heat ... and I go by looks, rather than minutes, when determining when they've cooked long enough. It really doesn't take long for fish to "cook", in 300+ degree oil, but takes the breading or coating awhile to brown ... to suit the chef (or the diners).

I use plain yellow cornmeal, with nothing else added ... and salt/pepper to taste when the filets are "on the plate". That goes for filets, or scaled/gutted fish alike. It's the way my family has cooked fish, for three generations prior to me, and the only way I prefer them. Add mashed potatoes, greens, cornbread, and sweet tea ... and I'm livin' large :D

... cp