I like the foil packs of cornbread mix, with some salt and black pepper mixed in on site. A bottle of cooking oil and you're set. Whatever breed of fish it is, just fillet them, pour a pack of cornbread mix into a ziplock back, add salt and pepper and fillets, shake and fry.
Cap'n Hilts, why do triple work? If you're gonna fillet them, no need to lop heads, gut, or skin. One slice at a 45 degree angle from rear to front just behind the gill until you hit bone to expose the front of the fillet, then reverse your blade and slice parallel to the backbone all the way to the tail. Stop just before you slice through the skin back there, flop the fillet meat side up skin side down behind the fish, then slice along the top of the skin to remove the fillet from it. Trim rib bones, do the same to the other side, et voila. The entire carcass with guts and all is intact and ready to discard. Flounder is the only real exception, if you want a lesson on them just say so - they are easy too, just a different technique. Well, OK, I do shark different, too, but that's obvious (think pork chops).
