each filet (7 above) was breaded (dip first in beaten egg and water mixture)
in a combination of all purpose flour, bread crumbs and (optional) masa harina,
then fried until golden brown in canola oil (enough to submerge) in groups of 2 at 375 F.
(One of the filets already had gone "missing." (Cook's privilege, yum.))
Don't try to fry too many at once, or the oil temperature will drop and the fish will be greasy.
Smaller filets work better, big ones don't cook thoroughly in the oil. Drain on paper towels.

Eat on a bun as a sandwich (best) or with a fork on a plate, with side dishes.

Refrigerate uneaten fried filets individually wrapped in paper towels under plastic wrap.
Keeps for a few days. We have them for lunch as sandwiches, cold, on whole grain bread or a bun. Tasty.

What kind of fish? Any firm-fleshed small-boned fish will do.
Just use what's cheapest and looks freshest at the market.
Examples: catfish, tilapia.
But, ain't gonna say what's our favorite (the price has gone up enough!)

Edit: Ok, will relent on that. Whiting. Don't care anymore:
Two years ago was $3.49 a pound.
Last Friday, now $6.99 a pound. Cripes!!! That's just ridiculous!
Gonna look for another kind of fish to fry (this dish is supposed to be cheap).
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