Folks...I've been frying fish for a lot of years.  My old standby for breading is egg wash then Ritz cracker crumbs.  I have bought many different type breadings just for variety sake.  I have both pan fried and deepfried fish following the instructions on the breading mix.  Latest breading is Zatarain's Fish Fri Crispy Southern.   I recently made perch and bluegills.  Though the batter says "crispy"  the fish came out just plain mushy.   I used canola oil at 375 degrees.  What the heck am I doing wrong?   Thanks.