sour cream
yellow prepared mustard
1 sleeve saltine crackers
fish (catfish, perch or trout are good)
lemon juice

Combine equal parts of sour cream and mustard. Will need about 2 tablespoons of each per pound of fish. Crush the crackers. Cut fish into 2-inch chunks. Squirt the fish with lemon juice; dip into sauce, then roll in cracker crumbs, pressing to adhere to fish. Chill 2 hours (helps coating adhere in cooking process). Fry in hot oil until golden. Drain and serve while hot.