I cook everything from panfish to catfish the same way. I usually freeze fillets until there's enough for a fish-fry, and I use a propane turkey-cooker to deep-fry them in.

In a bowl mix: 1-can of beer, 1-egg, 1-heaping tablespoon of mayo. Whip with a fork well, you'll still have some lumps of mayo. To be honest, if you can't use beer, I don't know what to suggest, maybe milk?

Rinse & pat dry fillets, dip in the bowl described above, then add coating. The best mix I have ever found is called Fry-Magic....I've tried several others which aren't near as good. Atleast here, most grocery stores carry the Fry-Magic brand.

I dump a box (or 2, depending on the amount of fish to fry) into a large zip-lock baggie, add a handful of fillets & shake to coat. Add to hot oil & cook until golden-brown. I use a large tray lined with papertowels to put the cooked fish on to help absorb excess oil.

Dad's 85, and fished all his life.....and claims this is the best fish he's ever had