Like gold, fish — even in small quantities — can be stretched thin and still be appealing. If you don't have enough to go around as a main course, for example, you can flake the cooked (and cooled) meat off the bones and add it to a salad. And small strips of fish make a wonderfully tasty addition to stir fried dishes.
My favorite way to prepare pan-dressed or filleted fish, however, is to coat them with a thick batter and fry them in a little bit of cooking oil. I usually vary my recipe a bit every time I whip up a batch, but here's one "old standby" that's sure to please your palate:
2 pounds of filleted or pan-dressed fish
1 can of warm beer
1 cup of whole wheat flour
1 tablespoon of pepper (or to taste)
1/4 teaspoon of garlic powder
salt to taste