I called a buddy about this one, and he suggested a hot/sour soup similar to pla chon, and asked if I had a source... LOL! He was a little disappointed that I was just asking for info.
Unlike most people I season the fish before I bread it. I season with Fiesta brand rib rub and black pepper. Then I bread it with a dry mixture of one part corn meal and one part Martha White cornbread mix. I like to fry between 300 and 325.