I used to catch perch on a regular from the lake, but those days are long past. Used to coat the fillets in an egg mixture and dunk them in flour, fry them up in some butter and serve them with a bit of mayo, which was very nice.

What type of fish are we looking at and what type of food are you cooking? My personal favs are clean fresh water fish like trout. I like to keep the flavors simple and clean; use a little lemon zest and garlic pepper, a quick pan fry and you're done.

these are what is available. many are river fish.
i've not heard of most of them.
the tab tim is good though. not too fishy.

You cook different fishes differently. Some fish are good skin-on (like salmon), while others (like skate) have very bitter-tasting skin, so you have to remove it. It's also gritty and sharp. Tuna steaks can't be overcooked or undercooked and at least I prefer to cook them on a very high temperature quickly to sear the outside and maintain the inside at around a medium-rare. Then I wrap them up on a plate with plastic wrap for a few minutes before eating.

But a lot of fish, like mentioned above, are great with a pan fry.

cut out fillets, bread them in some asian bread crumbs. put in deep frier , enjoy

I don't :(
I'm not home so I don't have a kitchen of my own.
But when I can I eat Cole's mackerel with some weird Hispanic sauce...

>>88
The one in the piri-piri sauce or olive oil?

Generic Pancake batter mix and any pilsner kind of beer make an excellent batter for deep frying white fish. Alder smoked salmon is also really good, with a marinade of course salt, soya sauce, and brown sugar. Either of these basic recipies can be added to with herbs, spices, or flavours as you please.
(West coast Canadian here)

For mackerel:
Steamed with soy sauce, ginger and parsley.
or
Fried with mango salsa.

My mother used to cook de-boned fish by slitting it in half, filling it with cheese and unripe fruits, wrapping it in foil and grilling the whole thing over charcoal.

>>118
This is a fairly common method, replace stuffing with whatever variety of ingredients. Rubbing any edible skin down with salt (kosher or coarse grain), pepper (chili, black, fresh peppercorn), and some flavorful oil to crispen. Spices vary (smoke paprika, chilis in adobo, roasted cumin seed, whatever) but I say that herbs go in, not out. I love those large baskets for roasting things over and open fire too-- campfire on the beach style.

Lime, pepper, garlic, cilantro mayo, whatever. Thailand has the definite lock on fish though.