One of the biggest jokes, to my mind, is when they say "add 1 tablespoon oil to the pan....."
Why? Several reasons. One, as Phil notes, is the type of pan being used. Another, almost always ignored, is pan size. The goal with recipes like that is to create a thin film of oil, just enough to keep the food (fish, in this case) from sticking.
Now consider this. How thick is the film when you pour a tablespoon of oil into an 8" skillet? Let's say that's exactly the film thickness you need. What happens if you pour the same amount into a 10" skillet? A 12?
Obviously, to achieve the same effect, you need more oil in the larger pans.
That's why few cooks measure the oil in such an case. And why, despite Phil's endorsement of ATK, accuracy is unimportant when pan frying.
Mark, if 2 tablespoons worked in the pan you are using, then that's the amount you need. Next time, just try and eyeball the amount.
Will spray oil work? Sometimes. And sometimes not. I'd wait, if I were you, until you get a little more experience under your belt. Then you'll be able to tell, just by looking, whether it's enough or not.