The only problem is the preps fly by too fast to take notes, but the other night I snagged a simple one: beer batter. 1 x 12 oz beer (I used Bud), 1C of flour and 2T salt and mix. Coat the fish with a dusting of flour, dip in the batter, let excess drain and pop it in the fryer. I used peanut oil at about 375. Really crisp and the coating was not too thick, a really nice save for some mediocre frozen fish.
And for some good local fried fish, catch @jarsloth's review today on Marino's in Grandview!