This makes enough breading for 10-12 panfish. To fry the fish, I dry the fillets then toss in flour. The amount of flour and egg really depends on how many fish you have. After dredging in flour, coat in egg wash and then roll in the saltine crackers. After the fillets are coated in breading, let the fillets sit for a couple of minutes—this is very important. This will help the breading stick. Pour in about an inch of whatever kind of oil you like into your frying pan, and heat to 350 degrees. Then fry the fillets for 2-3 minutes on each side until golden brown. Serve with your favorite tartar sauce, and enjoy.