1.   Dredge the fish in the bread crumb mixture, pressing crumbs on a bit to stick.

2.   Coat the chicken with the crumb mixture and place on a nonstick baking pan.

3.   Coat with bread crumb mixture.

4.   Cover with remaining crumb mixture, patting lightly.

5.   Dip each fillet in this muck, then coat on both sides with the crumb mixture and lay on a greased cookie sheet.

6.   Dip each thigh into buttermilk, then roll in the crumb mixture.

7.   Dip into milk mixture, then into bread crumb mixture, coating evenly.

8.   Dip the scallops into the egg white, then into the crumb mixture, pressing in to coat on both sides.

9.   Divide the bread crumb mixture and stuff the cavity of each fish with the mixture.

10.   Fill the troughs with the bread crumb mixture.