Favorite fish fry

[Basfis]

With all the extra cooking at home, frying some fish is on repeat at our house. Last several batches have been a routine saltwater soak then egg and milk bath for a bit before breading in zatarans. 
friend of mine trued some sour cream (lightly) then breading and swears it was best ever. Mentioned a variation using light mustard then breading. 
 

so, lay out your favorites. I’m looking to try a few new ones. 

[laker67]

"Old fashion fry meal" from the mennonite stores around the area. If you like the true flavor of fish and not a cover up, this is the one.

[Quillback]

Louisiana Seasoned Crispy Fish Fry is my favorite.  Adds some zing to bland fish like crappie and walleye.  Easy too, coat the fillet, drop it in the oil.  

[Johnsfolly]

I mix regular bread crumbs with panko about 50:50 ratio. Then I add dried oregano, basil, garlic powder and ground black pepper. The last ingredient is parmesan cheese. If I am making approximately 2 cups of mixture, I add approximately 2 tablespoons of the dried herbs, one to one and half tablespoon of the garlic, 2 tablespoons of parmesan and the pepper by feel. Breading is a dredge in seasoned flour (salt&pepper), egg wash, and then bread crumbs.
 

[Ryan Miloshewski]

I like good old fashioned cornmeal, honestly. If I don't have it on hand, I like the Louisiana Spicy Fry like Quillback mentioned. Hard to beat cornmeal, though.

[liphunter]

13 minutes ago, Ryan Miloshewski said:

Louisiana Spicy Fry

I like food with a little life to it. This sounds good. Is it pretty common?  Or is it something you order?

[Ryan Miloshewski]

1 hour ago, liphunter said:

I like food with a little life to it. This sounds good. Is it pretty common?  Or is it something you order?

Here is what I buy: https://www.amazon.com/Louisiana-Fish-Fry-Seafood-Breading/dp/B07D4CHNRC. It's common. Should be in smaller packages in the grocery store. I know Wally World sells it.

[Quillback]

1 hour ago, Johnsfolly said:

I mix regular bread crumbs with panko about 50:50 ratio. Then I add dried oregano, basil, garlic powder and ground black pepper. The last ingredient is parmesan cheese. If I am making approximately 2 cups of mixture, I add approximately 2 tablespoons of the dried herbs, one to one and half tablespoon of the garlic, 2 tablespoons of parmesan and the pepper by feel. Breading is a dredge in seasoned flour (salt&pepper), egg wash, and then bread crumbs.
 

Panko is good stuff, I've had it in restaurants, but never have tried frying fish in it myself.  Have to put it on my to do list. 

[nomolites]

I soak the filets in milk then toss in a 50/50 mixture of Andy’s red and mild before dropping in the oil - simple and delicious.

Mike

[Terrierman]

Another Louisiana fan here.