I just went to Native Sun a couple of weeks ago and bought a bag of corn flour and a bag of corn meal, and I have been experimenting with different seasonings added to a 1 to 1 mixture of the flour/meal for my sheepshead fillets Ihave been catching. The 2 bags cost about the same as 1 bag of commercial breading without all the artificial ingredients . Ihave tried the panko crumbs before too, but I'm not a fan of all the steps involved.

Egg wash/ House- Autry Seafood Breader with a little Tony Chachere's Creole Seasoning/ Fried in Peanut Oil.

Another non-fried way to do trout is to grill it. Don't worry it'll still be fattening enough and it wont stink up the house. Use a little pepper and maybe a touch of red pepper flakes or cayanne. Put it on a peice of foil and lay a strip of bacon or two on top. Try to keep it from being directly over the heat. The slower it cooks the better it tastes. Ideally, it is a 2 beer recipe. In other words, after you enjoy two beers, the fish will be perfect.

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Its never too anything to fish!

I got into baking on a cedar plank out on my gas grill. I just crush up some panko crumbs and spray fish with margin salt and pepper to taste then coat with panko crumbs and place on plank then place on hot grill and close the lid. Cook till fish flakes and crumbs brown.

shintzel style ,also works well with pork chops make am egg wash[ 1 egg beaten wth a little milk] dipp fillets in eggwash dredge in italian style bread crumbs ,press it down into the crumbs a little, cook it in a pan ove rmedium high heat with a little butter and olive oil 50/50 mix until browned on each side . simple and delicious