Speckled trout are a popular catch for coastal fishermen for a couple of reasons. First, they are plentiful and somewhat easy to snag. Second, they can be found in close to shore so you don’t have ...

First, carefully trim each fish fillet and wash it thoroughly under cool running water. Then, using several layers of absorbent paper towels, pat each fillet 'bone dry' and set it aside on a platter.

Take a heavy aluminum, 12-inch, non-stick skillet and place it on the stovetop. Then pour into it the vegetable oil and bring it up to medium-high heat (about 375 ). In the meantime, uniformly dredge ...

Make sure the fillets are clean and pat dry with a paper towel. Season the fillets on both sides with salt and pepper. Then brush both sides of the fillets with the compound butter (recipe below). You ...

I love a fried fish fillet but sometimes can't face the mess: the egg wash, the flour/cornmeal coating and the skillet of hot oil. So, when that craving strikes, especially on a weeknight, I turn ...

In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crab or shrimp for the crawfish in this recipe, or even combine all ...

High Country anglers often practice catch-and-release, but sometimes a meal of fresh fish is just what the doctor ordered after a long day on the river or a tough day on the lake. Below are a few ...