I've eaten fried fish all of my life, and love it! My mantra is, the simpler, the better. We would catch beautiful brookies with wonderful orange flesh, take them home, clean 'em, dredge in flour, and pan fry in a couple inches of hot oil. Lightly salt them as they are frying. This method provides a lightly crunchy skin, but allows the full flavor of the fish to come through.
With pollock, I like to either dredge in flour, then egg wash, then uncooked farina. It gives a soft crunch to the final fried product. The flour is seasoned with salt and pepper only.
Another great variation on this is to dredge the fish in flour, and place on a lightly oiled cookie sheet. Sprinkle the top with a hint of tarragon, salt, pepper, and cayenne pepper, or simply with Old Bay Seasoning. Put 2 inches under the broiler until cooked through.
I'm not real fond of bear battered fish as the batter overpowers the delicate flavor of many fish. It's OK if used with strong flavored fish.
Adding coconut to panko bread crumbs creates a wonderful flavor for many fish as well, again using the flour-egg wash=breadcrumb technique.
Tip: If using fresh, whole trout, between 8 and 12 inches, when dredging in flour, take time to sprinkle some in the body cavity. And the tails, well they're like eating potato chips.
Seeeeeeya; Goodweed of the North