Just do the egg wash/coating, put the coated fish into a cover container, then into the fridge. As long as the fish isn't marinating in the egg/milk wash and coating is kept dry, you should be able to fry the next day. It might also give you a nice crisp crust.
This is based on a method I read about on Serious Eats (?), for extra crispy fried chicken. They let the dredged chicken dry out in the fridge, citing that moisture is the enemy of a crispy coating. I think this would work for your fish.
I think you can save time by preparing in advance, but maybe not as much time as you hope. If I were doing it and I had space in the fridge and enough containers, I'd prepare all the elements separately. Cut the fish, make wet and dry mixtures for dipping and coating it, cut up or cook elements for side dishes or sauces. Then, tomorrow, take it all out, fry the fish, warm up sauce/side dish and serve. Side note: if you soak and/or put cornmeal on the fish a day in advance, it likely will be soggy and list the crunchy crust.
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Let us know how things go :)
If I were doing it and I had space in the fridge and enough containers, I'd prepare all the elements separately. Cut the fish, make wet and dry mixtures for dipping and coating it, cut up or cook elements for side dishes or sauces.
Then, tomorrow, take it all out, fry the fish, warm up sauce/side dish and serve.
Side note: if you soak and/or put cornmeal on the fish a day in advance, it likely will be soggy and list the crunchy crust.