Well - I'm on my way to Lake Texoma to join Mom and Pop (my step-dad) for a weekend of fishing over the Memorial Day holiday.
For bass ... it's dredged in seasoned flour (salt & pepper) and fried in a skillet. For catfish ... it's dredged in seasoned cornmeal (salt & pepper) and fried in a skillet. Sometimes he does his "blackened" fish with cajun spices ... sometimes (especially catfish) he uses Zatarain's Fish Fry.
Like Pop says - if you want "battered fish" and chips you've got a car and I'll give you directions to the Long John Silver's or Captain D's where the tourist eat ...
Doesn't mean that I haven't brought some fillets home to use in other recipes ...
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain