INGREDIENTS:

• 4 whole (12 ounce) trout, cleaned with tails and heads on
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 lemons - cut into wedges, for garnish

PREPARATION:

INGREDIENTS:

• 2 pounds of bass fillets
  
• 1/4 cup melted butter
  
• salt and pepper to taste
  
• 1/2 tsp. cajun spice
  
• 1/4 tsp. onion salt
  
• 1/4 tsp. paprika
  
• 1/4 tsp. garlic salt
  

PREPARATION:

1. Preheat barbecue grill or prepare open fire.
   
2. Lay the bass fillets flat on aluminum foil. (Do not overlap the bass fillets)
   
3. Baste bass fillets with butter.
   
4. Sprinkle remaining ingredients evenly over fillets.
   
5. Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag.
   
6. Make sure to seal tightly so no steam escapes.
   
7. Place bag on grill and cook for 7-10 minutes. (Do not flip) Use caution when opening foil.

INGREDIENTS:

• 1 lb catfish fillets, cut into serving size pieces
  
• 1 egg
  
• 1/2 can of beer
  
• 2 tbsp mustard
  
• 1 cup milk, divided
  
• Tabasco sauce
  
• 2 cups cornmeal
  
• cayenne pepper
  
• salt & pepper
  
  

   

1. In a shallow dish, place the catfish. Pour 1/2 cup milk over the fillets and allow to sit for at least 15 minutes.
   
2. In a bowl, beat the egg until smooth. Add the beer, mustard, 1/2 cup of milk and Tabasco sauce to taste. Set aside.
   
3. In another bowl, mix the corn meal, cayenne pepper and salt and pepper to your taste (remember, the hotter the better).
   
4. Remove the fillets from the milk and dip in the egg/beer mixture. Immediately toss with the dry mix and fry in hot grease until golden brown.
   
5. Drain on paper towels.
   
   

INGREDIENTS:

• 6 striper fillets (about 1/2 to 3/4 pound each), skinned
  
• 2 cups unsalted butter
  
• 1/2 cup fresh lemon juice
  
• 2 tbsp dried thyme
  
• 2 tbsp dried basil
  
• 1 1/2 tbsp coarse ground black pepper
  
• 2 tsp red pepper flakes
  
• salt to taste
  
• chopped fresh parsley (garnish)
  
• lemon wedges

   

1. Melt the butter in a medium-size saucepan. Stir in the lemon juice, thyme, basil, black pepper, red pepper, and the salt. Cook over low heat for 10 minutes.
   
2. Remove from heat and pour into a shallow dish.
   
3. Dip both sides of each fillet into the butter mixture to coat thoroughly. Place the fillets on a plate, cover with plastic wrap, and refrigerate until cold, at least 1 hour. (The success of this technique depends on having well-chilled fish and a very hot skillet. Be prepared for smoke.)
   
4. Reserve any remaining butter mixture.
   
5. Heat a large cast-iron skillet over high heat until a drop of water sizzles in the pan. Place 2 fish fillets in the skillet and cook quickly on each side to blacken, 1 to 2 minutes per side.
   
6. Repeat with remaining fillets.
   
7. When all the fillets are cooked, add any remaining butter mixture to the pan and scrape up the browned bits stuck to the pan. Spoon over the fish fillets and garnish with parsley.
   
8. Serve immediately with lemon wedges.
   
   

INGREDIENTS:

• trout fillets
  
• concentrated lemon juice
  
• mayonnaise

   

1. Place the fillets in a shallow glass dish and cover with lemon juice. Cover dish and let stand in refrigerator for at least 1 hour.
   
2. Put the fillets in a baking dish that's been sprayed with non-stick cooking spray. Spread a generous amount of mayonnaise on the top of each fillet.
   
3. Bake at 300 degrees for 1 hour or until the fish flakes easily with a fork.