What are you frying? Fish? Turkey? Something else? I normally associate frying fish with deep frying.
For fish tacos, I Use beer batter, see this recipe as it is good
For stuff like catfish or any other fish really, I normally just soak the fish fillets in milk, then you can either combine cornmeal and Tony Chachere's (a creole seasoning) to taste or you can buy the zatarans fish fry thats pre-made and then fry.
For stuff like chicken tenders or wild turkey breast, I'll use flour and Tony Chachere's, but this is also good with fish. For fish I'll again soak in milk, then flour them up.
Again, get a fry thermometer and make sure your oil is around 375F before you throw your protein in.
It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.