Preheat about 1 inch of oil in a cast iron skillet.

Put the fish breading into a gallon zip lock bag.

Add the creole seasoning and dill weed.

If you have some crumbs from a bag of tortilla chips, this can make your fish breading extra crispy.

Dip the filets into the milk/egg batter and toss in the bag to coat.

Fry the filets in the oil until golden brown.

Serve with tartar sauce and a good beer.