In a heavy bottom skillet, melt and heat fat over a medium high heat.
Mix the dry ingredients and put them in a shallow bottom dish.
Pat the fish dry and then coat it with the breading by slightly pushing the breading onto the fillet.
Work in batches, frying the fillets two or three at a time, so they are not crowded.
Flip the fillet when the founder has started to change color to white about 2/3-3/4 up toward the center. You only want to flip once so that the fillet doesn’t fall apart and the breading doesn’t fall off. About 4-5 minutes on the first side and then 2-3 more on the second side.
