When you fry with a coating, you'll have better success if you remove excess moisture from the surface of the items before dredging. The moisture is what causes the coating to flake off the cooked food. Pat it dry with paper towels or allow it to dry in a strainer in the refrige. Also don't allow the fish to sit in the flour the first time you dredge it. This will make the coating gummy. I usually mix in a tablespoon of cornstarch with 1/4 cup of flour and a little baking powder...find it makes the coating crispier. Old Bay seasoning added to the flour mixture is a tasty addition..yum..gonna have to pull some Min-ee-so-taa crappies & sunnies out the freezer now, enough with the q'ed sockeye already