Breaded Fish

I will be putting on a big fish fry at a friend's cabin this weekend. I'm hoping that I could cut up and bread all the fish before heading north. I've never done this before. If any of you could share some tips or tactics it would be very much appreciated!

sounds like everybody here likes to eat breading, double triple dip with a half turn. If you want to actually taste the fish keep it basic and your batter thin almost like water. when it hits the grease/oil everything expands. I like a beer batter 1/2 shore lunch 1/2 flour, little Lawreys and I like to mince up a little onion. Pour enough beer that the batter runs off freely.

I know you just wanted cooking advice, BUT... I think the best part of the fish fry is the comradery of breading, prepping and frying, anticipating the eating, and socializing. I think it's a mistake to do it ahead of time. I would prepare the breading, beat the eggs etc. but leave the actual breading till just before cooking. When someone says they are allergic, or don't like hot, spicy food etc. you can change it on the fly. Just my 2 bits.

I do this often. My breading is 1 - box of crushed (pre crushed) corn flakes, 1 -box of panko unseasoned, 1 -bag of Andy's red and some salt free Tony Chachereys. I use the dry wet dry method. dredge the fillets in flour dip in milk and then the breading mix and place on a cookie sheet. I put plastic wrap between the layers and place in the freezer. after they are froze you can put in large ziplocks for transportation. I fry them still frozen usually but they work well if thawed.