Yup, my standard flour seasoning is a little dill weed, salt, and pepper. Another "tip" when flouring your fish is to lay it on a bed of dry flour and sift the flour over the fish to coat it evenly. Do not rub it at all as it will cause the dampened flour to roll up in balls that will be hard when cooked. Just handle it gently and try to keep the coating very thin and uniform.
You can, of course, dust with flour and then flop in egg whites and re-apply flour to make a thicker crust. It will not be like a true batter (or even close) but it will produce a crispier bit of goodness there. I usually do that with fish I am a little concerned about for drying out like very thin pieces from sole and such...
