I made some fish a couple weeks ago (I think it was haddock) where I seasoned the fish and let it sit like that for a while for the flavours to sink in, and then sprinkled some flour on it and shook it so only the lightest dusting of flour remained on the fish. I would say maybe 1/2 a tbsp stayed on the fish and then I sprayed a skillet with fry light and "fried" both sides in the hot skillet until golden. I had it with a pile of veg and it was really satisfying.