I prefer Shore Lunch to Golden Dip
I have two:First, I use EVOO (extra virgin olive oil) just a little to cover the bottom of a teflon pan. I dip the fillets in a little flour with s&p, then egg or beaters, then italian breadcrumbs. Lay down and fry both sides until golden brown. It tastes great, has great flavor, and the oil is great to use health wise. Problem is, I never have enough fish, it goes too fast- my kids devour it.The other recipe is broiled cajun style. Again, EVOO lightly in a caserole or baking dish, couple pats of butter for taste, salt/pepper, cajun seasoning, under the broiler. It darkens the cajun, oh... man its good.