Something I learned from a Canadian fishing guide years ago, was that over
washing fresh water fish filets will remove the flavor, leaving them
tasting like mud. When I clean fish now I dunk the filets once in water
to remove any blood or scales and zip lock them. I do not wash them again
before cooking them, the slime on the meat not only contains the flavor of
the fish but also holds on to the flour, no need for egg or milk. -RP