Place in a Zip Lock bag and add buttermilk to cover fish pieces.Let soak 5 minutes.Drain in o colander.
In a second Zip Lock bag mix Panco, dill and a small amount of flour.We sometimes add corn meal and ground nuts as well.
Coat fish pieces and place on waxed paper on a cutting board.Don't let pieces touch - a second layer may be used by placing waxed paper between layers.
Cover with plastic wrap and put into refrigerator for 1-3 hours.
Fry in hot olive oil or oil of your choice. As always, please do not overcook.When in doubt if done, take off heat and finish in microwave 1-2 minutes.
About 11 years, ago three veterans of the Oregon commercial fishing industry sat on the dock facing severe industry problems -- declining prices for their troll caught Chinook salmon, lack of markets for their fish and farmed-raised salmon, replacing wild-caught fish, selling for lower prices and containing artificial dyes. To top it off there was no place to buy fresh fish or sell commercially caught fish in coastal Gold Beach.
