Whacked cleaned fish in half across the backbone so that I had several large and four small same-sized pieces. Let them marinate in buttermilk (from the butter recipe, scroll down) and 2-3 TB of hot sauce for a few hours in the refrigerator.
I set the oven to 400f, sprinkled on some s&p, and coated the large pieces in corn crumbs and shredded Tomme Collins. I let that set for 15-20 minutes.
Tomorrow: Deep Fried Perch from Lake Carmi... and another beer batter recipe, coming up!