I'm a big fan of bringing some gills home for dinner, and judging by some of the photos and discussions I've seen on this site, it seems many of you are as well. Nothing beats a nice fillet right out of the fryer, and that brings me to my question. What do you all use for breading/seasoning? Personally, I am a big fan of Andy's fish breading, but I am curious to know everyone else uses. Bread crumbs, cornmeal, Old Bay, etc?