Yes, Peep, you can.
Here's one recipe I found, using catfish:
Deep-Fried Catfish Recipe
Ingredients:
Peanut Oil*
4 medium freshwater catfish fillets**
1 cup cold milk
1 cup yellow cornmeal
2 to 3 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon red (cayenne) pepper
* Use enough peanut oil to completely cover fish while frying.
** To clean a whole catfish, remove skin from the catfish, then slice the fillet across to a thickness of no more than 1/4 inch. The secret to frying catfish is using thin fillets less than 1/4-inch thick.
HINT: An hour-long soak in buttermilk washes away the muddy flavor from freshwater fish such as catfish and tilapia.
Preparation:
In a large pot or deep fat fryer, preheat peanut oil to 357 degrees F. Preheat oven to 200 degrees F.
Rinse the fillets under cold water and dry thoroughly with paper towels. In a pie place, lay fillets and pour milk over the top. In another pie plate, combine cornmeal, salt, pepper, and cayenne pepper.
Remove the fillets one at a time from the milk and roll in the cornmeal mixture to coat evenly; place on a large platter to dry. leaving space between them. Let dry at least 5 minutes. Place 4 to 6 pieces of catfish at a time in the hot oil to fry (don't crows the fryer or the oil temperature will drop too much). Fry 6 to 7 minutes per side or until the catfish fillets are a light golden brown and the meat flakes easily with a fork. A simple test for properly fried catfish is to pick up a fried fillet by one end and not have it bend or wilt.
Remove from the oil and place on paper towels to drain. After draining, place the fillets on another platter covered with paper towels; place in preheated oven to keep warm while frying the remaining fillets. The fillets will remain hot and crisp for as long as 35 minutes. Makes 4 servings.
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I think Breezy's method will work fine for your purpose. I do the same thing, although for two portions, I'll use 1 tbsp. each of butter and oil for pan-frying thin white fish fillets.
