Hey RG, try poaching the fish instead of frying it.... I have been doing this for years.
4 chicken boulion cubes
1 yellow onion coarsely cut
3 cloves of garlic crushed but not minced
1/4 cup of olive oil
"some" comino or cumin (to taste)
"some" chili powder (to taste)
Combine all ingredients in your big frying pan with about 1'' of water. Simmer and stir until ingredients are "cooked out". Use a slotted spoon to catch the stuff out of the broth and discard the stuff. With the broth just barely simmering, gently slip your fillets in. The fluid level should be about 2/3 the depth as the thickness of your filets. It is very important to keep the heat low and to keep a slow simmer. Do not boil the fillets. When the edges of the fish are cooked, carefully turn the fillets over. You may need two spatulas to turn the fish and keep it in one piece. Only turn the fish once.
I like to use the cheap white flaky fish for this. Hake, Pollok, Hoki, or cod. Northern pike works well too.
You can substitute the Mexican seasonings for Italian and use the flaked fish in spaghetti..... My oldest son makes fish spaghetti tacos.... :blink:
Poached fish can be incredibly flavorful and it is super easy to do.