This fish is so crispy and so delicious, my family only likes it made this way from now on...
I like to serve it with Asian coleslaw and herb tartar sauce.This fish is wonderful in a taco shell or burger bun too... Vanilla/Ginger Cole Slaw
This is a great sauce: Erin Sauce
Combine all the marinade ingredients in a baking dish; whisk ingredients well.
2Lay the fillets in the marinade, making sure the fish is completely covered. Cover dish with plastic wrap and place in the refrigerator for at least 2 hours and up to 6 hours.
When ready to fry, remove fish from marinade and season them with the salt and pepper.
Dredge fish well with the flour.
4Heat 1/4 inch of oil in a cast iron skillet or other non stick heavy pan, until very hot, but not smoking.
Fry fish in batches for about 1 1/2 minutes on one side, then turn and fry for another 45 seconds.
The crust should be golden..Serve with herb tartar sauce.