Seafoods - From the sea, lake, or stream, every species has its own special twist that turns every morsel into an event.....

Fried Gamefish

The secret to this recipe is that with a very hot skillet, the milk/egg/batter tends to brown quickly and harden.  This tends to seal the fish, and at the same time, prevents an over-saturation of grease.  The end-result is a fish that is drier, more flaky, and has just enough grease to make if flaforful but not greasy.

The garlic is a nice touch too as long as it is not overdone.