Southerners fry fish or shellfish in three very different coatings. In the inland South cornmeal coating was the original method of choice for preparing freshwater catfish, crappies, and bream and actually became the definition of fried fish.
Around Charleston and other French-influenced areas, the classic à l’anglaise technique was favored. The fish is dusted with flour, dipped into beaten egg, and rolled in very fine bread or cracker crumbs. Local restaurants call it “crumb