Make sure each fillet is fully thawed and pat them dry with a paper towel.
Cut into 2- to 3-inch pieces.
Beat an egg together with a couple tablespoons of water or milk in a shallow dish.In another shallow dish, mix cornmeal, panko, traditional breadcrumbs or even crushed potato chips together with your favorite fish seasoning.
Dip your fish into the egg mixture and then dredge it through your seasoned breading.
In a large skillet, heat about a quarter inch of Bacon Up over a medium-high burner.Add your filets to the pan—the Bacon Up should sizzle when you add your fish.
Fry until golden brown on the bottom side, about 3 to 4 minutes.Flip each filet, careful to avoid spattering.
Cook until the other side is as golden brown as the first.Place cooked fish on a plate layered in paper towel to soak up the excess grease.