Frying fish without it falling to shambles
Fish is just so darned delicate and has so much protein. It sticks to everything and falls apart.

If I want my fish filet to stay whole I will do one of the following:

1- Use a higher fat fish that will hold together such as salmon or tuna
 2- Poach the fish instead of frying
 3- Use a teflon pan and don't try and get up to searing temps. I only use teflon pans for eggs and fish.

I suppose another alternative is to use enough oil that you are essentially deep frying the fish but I don't like it.