Back when I was a kid..our local Methodist church put on an annually ham and oyster dinner to make money..The oysters were first class..I think they fried them in bread crumbs..my wife reminded me that some folks use ground up salt tine crackers..I'm trying that with my next batch .I've got enough fresh fish to try a different technique weekly...for quite a while.I don't usually batter fry ..I like to dredge and fry.

I also worked for a high class seafood restaurant in Maryland as a teenager..our food was 2nd to none..Yesterday I was trying to remember how we did our stuffed flounder ...and what the breading was..37 years ago..

I think we dredged the flounder pieces through canned evaporated milk..not sure about the milk..then we dragged the fillets through the ground bread crumbs..We then would squash a crab cake on one fillet andstick in pieces of chopped up jumbo shrimp..WE would lay the other flounder fillet on top..keep together with tooth picks arounf the edge..Deep fry ...drain..remove tooth picks and serve..GOOD STUFF.This was in 1971..the price was 2.85