2 cups yellow or white corn meal
1 tblsp garlic salt
1 tsp black pepper
2 tblsp McCormick's Lemon Pepper Seasoning
peanut oil, 2 inches deep

Mix the meal and seasonings together in a large roasting pan or paper sack. Use whole fish that weight up to 3/4 pound, or less, when cleaned. Or, use fillets (which may be cut into fishstick-size pieces, if you like). Be sure the fish is reasonably dry by draining on a paper towel (or yesterday's sports section). Drop into the corn meal mixture and cover completely. Remove, shake off the excess meal and set on a piece of newspaper for 15 minutes (this helps the meal stick and not immediately come off in the cooking oil). Heat the oil to 375 degree (F) in a cast iron cooker (I use a high-sided Dutch oven). Add the fish, but don't crowd the skillet. Cook only a few pieces of fish at a time to assure the grease stays hot and the fish don't absorb the grease. Cook, turning occasionally, until the fish starts to turn golden brown and float (about 10 minutes). Do not overcook. You want it to be firm and somewhat crisp, but not a burned 'crispy critter'. Remove and drain on a wire rack. Serve with fresh lemon wedges, hushpuppies, and a bunch of napkins (Fish are supposed to be eaten with the fingers. Forks are SO uncivilized).

A good batter can be made in a zillion, or more, ways. Let your tastes rule. You need a liquid and flour. That's about all. You then add whatever spices you want. For the flour, you can use plain old kitchen flour, dry pancake mix (it's 95% flour), or any number of store-bought batter (or tempura) mixes. Many restaurants use a brand called 'Golden Dip-it', which is generally flour with dried milk and dried egg already mixed in. You can modify the batter for taste and crispness by adding some corn flake crumbs, crushed potato chips or even crushed Rice Crispies cereal to the basic flour (or by rolling the fish in them after the flour mixture has been applied). The liquid is where we experiment. Sweet milk; butter milk; evaporated milk; whipping cream; beer; water; mixtures of all/any of them; with/without egg; with a touch of orange juice; with a jigger of 'Mr. Jack'; you name it. Good experimenting. My basic recipe is as follows:

2 cups pancake mix
1 cup crushed corn flakes
1 egg 1 tblsp garlic salt
1 tblsp lemon pepper seasoning
1 tsp salt
2 cans beer
fish

Drink one beer. Mix everything but the 2nd beer, corn flakes and fish in a bowl. Then add enough beer to make a thin batter. Drink any beer you have left over. To be sure you have enough, open a third can. Drink it if the second can turned out to be enough anyway. Never waste a good beer. Think about those starving people overseas. Make sure the fish is dry (drain well on newspaper or paper towels). Dip in batter, sprinkle on the corn flakes and fry as in the previous recipe. TIPS: 1. Mix everything but the fish, corn flakes and the pancake mix in a bowl. Mix the pancake stuff (getting tired of saying 'mix' so darn much) and cork flakes on a sheet of foil or another bowl. Dip the fish in the first mixture and roll in the pancake/corn flake stuff. Fry as above. 2. Use flour and corn meal in a 4:1 mixture instead of pancake mix. 3. Use a dry mixture of 2/3 crushed corn flakes and 1/3 pancake mix to roll the fish in.

This is a great way to do fish and eliminate clean-up. The fish taste excellent and are prepared in a very healthy way (for you but, unfortunately, no the fish). Cleaning the fish is simple (and very, very little mess). Cooking, as well as eating, them requires virtually no clean-up. Sounds fishy? Read on. Stuff required:

Fish fillets with the skin and scales left on
Butter
McCormick's Lemon Pepper seasoning (dry) or Lowry's Lemon Pepper Marinate (liquid)
A touch of salt
Gas grill
A water-soaked handful of apple wood chips
A small piece of heavy aluminum foil to hold the wood chips

The secret to this method is leaving the skin and scales on the outside of the fillet. (If there are no scales on your fish, you must lay them on a piece of lightly buttered foil.) As Southern boys, Lou and I prefer to use Crappie, large Bluegills or small bass for this cooking. After filleting, soak the fish in sweet mike for a few hours (removes any oils and fishy taste). Put the wet wood chips on the foil and lay on the lava rock above the flame or on the charcoal. Drain the fish well and place on a the grill skin-side down. Pour on some melted butter and sprinkle each fillet with the lemon pepper; or, marinate for 10 minutes in the liquid lemon pepper seasoning (scoring the flesh a few times with a sharp knife will allow the butter and seasonings to penetrate better). Cook on low-to-medium heat for 10-15 minutes and check the fish. It is done when the meat flakes easily with a fork. Remove and enjoy with a little more butter and some lemon juice. Once the fish has cooled, you can eat it directly out of your hand with no muss or fuss. The heat will have dried the skin and scales and caused them to turn up around the edges of the fillet, creating a `bowl' of fillet meat. And, for you that watch your fat intake, there is no cooking oil to contend with. Leave off the butter and you have even less oil.

After this recipe, you will realize for sure that Lou may just be lazy. This is even more simple than his favorite fish. Stuff required: 

Boneless fish fillets
Microwave oven
Paper plate
Paper towels 

Soak the fillets in milk for a few hours, if you have the time. Otherwise, just drizzle with lemon juice and wrap them in a paper towel or two, put on the plate and microwave on medium-high for 2-3 minutes (they are actually steaming and the paper towels are holding the steam and heat in). They're done when they flakes easily with a fork. Season as you like. Eat 'em straight or on lightly toasted bread with tarter sauce.

I am not sure fried fish can get much better than this and there are so many variations to try!! Stuff required:

Boneless fish fillets
Egg Beater or Better'N Eggs mixture
Any coating you like (I like Cajun cornmeal mix)
Deep fryer and cooking oil (peanut oil is best) 

Dry the fish well. Dip in a bowl of the egg mixture. Shake off excess and drop into a ziplock bag containing the coating mix. Shake until coated and lay on waxed paper. Let coated fillets stand for 15 minutes. Deep fry in 375 degree oil until they turn golden brown and float. These are great with tarter sauce, seafood cocktail sauce, or with just a bit of lemon juice. When refrigerated overnight, the cold fish pieces make an excellent sandwich (with tarter sauce or mayonnaise). Note: the coating is thick and keeps the oil out --no greasy fish!!

I have been know to eat the whole batch at one setting!!

1.5 lbs firm white fish fillets
1/2 cup chopped red and green peppers
1/2 cup celery
1/2 cup chopped onion
1 can diced/stewed tomatoes
3/4 cup chicken stock
3/4 cup wild rice (long grain)
1 tsp paprika
3/4 tsp dried thyme
3/4 tsp salt
3/4 tsp dried red pepper flakes
1/4 tsp black pepper
a bit of chopped parsley/lemon slices 

Place everything (except fish, parsley and lemon) in a 3 quart casserole and stir well. Bake in a 400 degree oven for 30 minutes. Remove from oven and stir well. Lay fish pieces on top of mixture and spoon some of the sauce over them. Cover and bake for another 20 minutes, or until fish flakes easily. Maybe even add some shrimp and/or scallops, too! Garnish servings with parsley and lemon slices. Pass the cornbread, too!! Add a few dashes of your favorite hot sauce to your serving, if you like. Darn, this is a good dish!!

I do not think there is a bad way to fix a Rainbow trout!! And, if ever there was a 'food for the Gods' contest, I suspect this fish was in the running and may have won. The problem for this old deep South boy is that we didn't have trout where I was raised, so I never knew the delights of this fine fish until I left southern Arkansas. A cousin to the Rainbow, the Brook trout, is an even better table delight. But, 'brookies' usually available only in the wild; whereas, Rainbow trout can normally be found in the seafood sections of many large supermarkets. Fed high protein food until they are harvesting size, the farm-raised trout never develop that slight 'wild' taste of their brothers and sisters in the cold mountain stream. But, unless one is a real 'pro', the difference will never be noticed. The bones of trout in the 1/4-1/2 pound range are few, small and soften significantly during cooking, making the fish easy, carefree eating. I prefer to cook my trout with the bones left in. Somehow, it seems to enhance the flavor for me, or maybe I just got used to picking catfish bones and sucking off the sweet meat when I was a kid. However, with a sharp knife, the entire backbone can even be removed, leaving only the succulent flesh. This usually done by what is called 'butterflying' the fish, which is to say the trout is split open down the belly from its gills to it tail, leaving just enough joining skin and flesh to act as a hinge. The trout is spread open and the backbone and the rib cage bones are pulled up and out. The rib cage bones on the other half of the trout were cut during the 'butterflying' process, so remember to remove them as a last step. Like I said, there is no bad way to fix a trout. It can be broiled, baked, fried, and even boiled in water (poached). Here are a few of my favorites: 

Southern Pan-fried - Heat 1/2 tablespoon of cooking oil and 1 tablespoon of butter in a skillet on medium (a Teflon coating saves that cleanup and keeps the fish from sticking). Dip the cleaned trout in milk and roll in fine corn meal, a little salt and pepper, and cook on both sides until golden brown ('butterflied' trout should be cooked in the open position and will cook faster). Use a spatula to turn/lift the trout, as the cooked meat is very soft and will fall apart of handles incorrectly. 

Butter Pan-fried - Heat 2 tablespoons butter on medium. As soon as the butter is melted, place the trout in the butter, turn down the heat a bit and simmer the trout slowly and carefully. When the meat flakes and the skin starts to get just a bit firm, the trout is ready. Again, turn/lift carefully with a spatula. 

Broiled - Put aluminum foil on a cookie sheet or roasting pan and place an oiled wire rack on it. Lay the trout on the rack and sprinkle with a touch of salt and pepper, squeeze a bit of fresh lemon juice across the fish, drizzle on some melted butter. Bake at 375 degrees for 10 minutes Turn on the broiler and broil for just a moment (until, the butter dripping on the foil start to turn brown is a good judge). 

Baked - Same as broiling, except bake for 15 minutes or until the meat flakes easily. Put some stewed tomatoes over the fish and the neighbors will 'invite' themselves over! 

'Campfired' - Place a few lemon slices on a sheet of heavy foil. Lay the trout on the lemon and top with a touch of butter or margarine. You might also like the taste of a slice of onion and/or some stewed tomatoes. Seal the foil and place on a rack over the campfire coals or on a rock placed on top of an area of coals. The trout will basically steam inside the foil. 

Cold Poaching - Unless one has tried a good poached trout, simmering a fish in water does not sound like very appetizing. However, I found what I think is the key to this cooking method and that is to chill the trout after this cooking. The meat firms up and the flavors seep throughout the flesh. With or without a bit of sauce, a cold poached trout may be that "food of the Gods" recipe we spoke of. Do this one by the book the first time and you can experiment later. You'll remember me for this one! Here 'tis: 

Poaching Method Lemon and Mint Dressing
4 trout, 1/4-1/2 lb each
1/4 cup vinegar or lemon juice
2 sliced lemons
1 crushed and peeled garlic clove
1/2 cup mint leaves
1 tblsp smooth Dijon mustard
1 crushed and peeled garlic clove
1 tblsp mint (6-10 fresh leaves)
1/4 cup white wine
zest of 1 lemon
1 tblsp vinegar
dash of salt and pepper
2 qts water 

Combine all the poaching stuff, except the trout, in a deep pan or fish poacher. Use one that you can put a shallow wire rack or basket across the bottom so you can lift the tender fish out later. Bring to a simmer and add the trout (be sure the mixture is deep enough to completely immerse the fish). Cook at a gentle simmer for 10-12 minutes, or until fork tender. Remove from heat and carefully remove the rack and the trout. Place the rack and the fish on a sheet of foil and chill overnight. Put everything for the lemon and mint dressing in a blender. Blend on high for 1 minute. Turn the blender to a medium speed and slowly add 3/4 cup of salad oil. Taste, adjust seasonings, and chill overnight. Use the dressing on a fresh green salad and maybe a little on the fish, too. Serve with the salad, warm French bread and a dry white wine. 

2 1/2 pounds trout fillets
3 teaspoons lemon juice
3 tablespoons butter
salt and pepper to taste
parsley, basil, dill

Preheat oven to 350 degrees or turn grill on high. Place fish on aluminum foil sprayed with cooking spray. Drizzle lemon juice and butter over fish and add seasonings. Fold edges of foil to form tight seal. Grill for 15 minutes or until meat is flaky.

Yield: 6 servings
1 (5 lb.) bass or equivalent
1 lg Onion, chopped
1 Bell pepper, chopped
1/2 Stick margarine
2 cn Tomato sauce
1 cn Whole tomatoes
juice of 1 lemon 
1 c Cooking wine 
1/2 c Green onions 
-and parsley 
-dash Tabasco sauce
-salt, pepper, garlic 
-powder 
-to taste 

Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon.

1½ pound smallmouth bass, filleted
5 tablespoons butter
salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tablespoon vinegar
parsley for garnish 

Dredge the fillets in a mix of cornmeal, flour, salt and pepper. Sauté slowly in melted butter over medium heat until well browned. Turn; brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir the vinegar into the fat and crispies, heat and pour over the fish.

2 pounds bass fillets
lemon juice
flour
salt and black pepper to taste
1/2 cup peanut oil 

Batter

1 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer

Slice fillets into 2-inch strips. Sprinkle with lemon juice and roll in flour seasoned with salt and pepper. Prepare batter by combining flour, salt and cayenne pepper, then gradually blend in beer until thoroughly mixed. Heat oil in cast iron dutch oven or fish fryer. Dip fillets in batter and fry until golden brown (2 minutes on average). Drain on paper towel to remove excess grease. Serve with hot sauce or tarter sauce.

Yield: 4 servings 
4 ea Catfish fillets (4 oz. each)
1 oz Wheat flakes cereal 
1 T Paprika 
1/4 t Salt 
1/4 t Onion powder 
1/4 t Garlic powder 
1/2 t Cayenne pepper 
1/2 t Black pepper 
1/2 t White pepper 
1/2 t Thyme 
1 T Oil 

Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. 

6 skinned, pan-dressed catfish
1/2 cup French dressing
12 thin lemon
slices Paprika 

Brush fish inside and out with dressing. Cut 6 lemon slices in half. Place 2 halves in each body cavity. Place fish in a well greased baking dish. Place a lemon slice on each fish. Brush top of fish with remaining dressing. Sprinkle with paprika. Bake at 350 deg. for 30 to 35 minutes.

This has more to do with dressing than cooking. 

Starting with a filet from a good size cat (5-6lb). Trim all fat from belly side and back. Trim out the dark strip from the side. Now by cuting crosswise (not lengthwise) cut the filet into 1/4inch strips. What you should have is a bunch of pieces about 1" X 4" X 1/4" thick. By having the fish cut up so thin it fries up quick and crisp.

Breading:
1 cup cornmeal
1 tbs lemon pepper
1 tsp onion powder
1/2 tsp garlic powder

Shake filet pieces in breading and deep fry in hot grease until golden brown. 

I have fed this to many people that don't like catfish. Haven't failed to get a convert yet. They always say "Hey this doesn't taste like catfish."

Yield: 1 servings 
1 ea Striper, six-pound 
1/2 c Shallots, chopped 
1/2 c Mushrooms, chopped 
1 ea Lemon 
1 c Tomatoes, chopped, peeled
1 t Chives, chopped 
1 t Parsley, chopped 
1 T Butter 
2 c Wine, dry white
2 ea Egg yolks 
1 c Cream sauce 

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes. Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done. Finally, add 1 C cream sauce, chopped parsley, chopped chives, and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over the bass fillets and serve.

Yield: 5-6 servings
3 Pounds Garfish
1 1/4 pounds peeled irish potatoes
4 cloves chopped garlic
1 large chopped onion
1/2 bunch chopped green onions
2 stalks chopped celery
to taste cayenne
to taste salt
cooking oil

Boil potatoes until done and cool. Grind up garfish, garlic, onions and green onion tops, clery and potatoes. Mix all ingredients with cayenne pepper and salt. Have black iron pot of hot shallow cooking oil (have oil come half way up sides of fish balls.) Place fish balls in oil and cook until brown; then turn over and cook other side. Place on paper towels to drain.

Gar strips
1 onion
1 red/green bell pepper
few stalks of celery
to taste garlic
to taste salt and pepper
to taste cayenne pepper

Mix it all together. Cover and bake at 425 for 30-45 minutes. Remove from oven and serve over rice with some tabasco and a good loaf of french bread.

My grandfather taught me how to cook this when I was young, and just about lived on the river

Meat from an alligator (snapping) or softshell turtle (5-8lber)
6 large taters
1 onion
1 bag carrots
1 can corn
1 can beef or chicken stock

Cut turtle meat into small pieces(1/2 by 1/2"). Brown meat in bacon grease, Cut veggies up, (large chunks). Put everything in dutch oven and cover with water. Bury in fire pit with coals. Go fishing. After about 8 hrs. Dig out and dig in... 

Prepare turtle.   In large pot add...

meat,
1/2 head cabbage (chopped med.)
1 lg.onion, 
6 med. taters
6 stalks celery
6 lg. carrots. (Chunk-cut veggies)
juice from 1 lemon
1 c. corn
1 c. peas
1 c. green beans
2 cans chicken broth
3 T. flour

Add enough water to cover, simmer till carrots are almost done, then add 1/2 pkg egg noodles, and two hard-boiled eggs (chopped fine). When noodles are done, serve...Salt and pepper to taste...This is very good with french garlic bread....Enjoy.... 

Ingredients for 2 persons:

4 Crappie fillets about 10" long
2T. Butter (the real stuff)
1 pinch cayenne pepper
3 tsp.sweet paprika (Hungarian red)
3 ounces cognac
1 cup heavy cream
4 T. brown sugar
4 cloves crushed garlic
1 tsp.corn starch
Ground or fresh thyme
Ground or fresh basil
Ground or fresh parsley

Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish in saute pan. Melt butter and add fish, cooking until soft but not hard. Cook for 2 minutes per side. The idea is to not dry out the fish. After the fish have been cooked on both sides, remove fish and add brown sugar to pan. Then add more butter and return the fish to the pan once the sugar is melted. This will glaze the fish and finish cooking them. Remove fish to serving plate and deglace saute pan with cognac immediately, adding butter and heavy cream once cognac is boiling. Reduce by 25 percent. Combine a small portion of liquid with corn starch and add to sauce. Allow sauce to boil for about one minute. Pour sauce on top of fish and garnish with fresh parsley or fruit. Preparation time is about seven minutes.

4 crappie fillets
1 cup Lawry's Lemon Pepper with Lemon Juice Marinade
1 cup bread crumbs
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Lemon Pepper
2 tablespoons vegetable oil
2 tablespoons butter or margarine
1/3 cup light cream or half and half
1 tablespoon grated lemon peel
1/3 cup toasted sliced almonds

In a resealable plastic bag or container, place fillets and Lawry's Lemon Pepper with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes. 

In a shallow pan combine bread crumbs, Lawry's Seasoned Salt and Lawry's Lemon Pepper, mixing well. Remove fillet from marinade and roll in bread crumb mixture until completely covered. 

In a large fry pan, heat oil and butter; add fillets and cook for 3 to 4 minutes on each side, or until golden brown and fish flakes easily. Remove to a serving platter and keep warm. 

Add cream and grated lemon peel to the pan drippings and bring to a boil; stirring constantly until slightly thickened. Spoon over fillets and sprinkle with almonds. 

Serves 4. 

Tip: Clean your catch and put immediately into plastic bag with marinade. Dinner's ready when you get home.

2 pounds bluegill, cleaned
garlic salt
black pepper
peanut oil
yellow cornmeal

Mix ingredients in plastic bag, using your own estimate for the quantity. Fry in hot oil until crisp. Drain on paper towels. 

1 pound Fish
1 Egg
1 cup Flour*
3/4 cup Milk**

Pat the fish dry with paper towels. In a bowl, mix the egg, flour and milk until the batter is smooth. Allow to stand for 15 minutes. Dip the fish in the batter, and then fry in hot oil until both sides are browned. 

Serves 4. 

*For lighter batter, use 1/2 cup flour and 1/2 cup prepared biscuit mix. **Beer may be substituted for milk.

1 c. flour
2 tsp. lemon peel, grated
½ tsp. salt
¼ tsp. pepper
1 c. water
vegetable oil (for frying)
1½ lb. blue gill
flour

Blend flour, lemon peel, salt and pepper. Add water. Chill for 30 minutes. Heat 2 inches of oil in a fryer to 375°. Coat fish in flour. Dip in batter. Fry 3 minutes. Drain on paper towels.

Use good heavy aluminum foil. Put fish fillets on foil with edges of foil turned up. Put in 1/2 stick butter Seasoning salt Fresh ground pepper Enough lemon juice to cover bottom of foil Sprinkle with parmesian cheese Add sliced onion and green pepper. Close up with another layer of foil on top, taking care to crimp and seal the edges of the foil! Barbeque for 7 minutes on each side and poke holes in the foil to let the juices run out. SERVE HOT!!

Walleye fillets
Your favorite salsa
Shredded cheese or low fat shredded cheese, if your a real healthy eater.

Put the walleye fillets in aluminum foil and cover them with salsa. Close up the foil tight and cook in oven, or on grill, or even shore lunch. Oven takes 15 minutes at 350 degrees. Open the foil and cover with the shredded cheese, put it back over heat uncovered. 

Chef's comments: I personally like my walleye fried with egg, Drakes, and butter flavored Crisco, but this recipe is a close second and real quick meal.

Cast Iron Fryin' Pan
Good Vegetable Oil
FISH
Nice Dustin' Flour "I like Drake's best"
Seasonings "I use Lawrey's seasoned salt, garlic salt, onion powder, black pepper, and ground red cayenne pepper. 

Now since we aren't building a nuclear plant here, the way I mix all these ingredients isn't exactly rocket science. Take enough flour to do the amount of fish you have and put just enough Lawrey's in it to give it a light orange color. Then take the garlic salt, onion powder, and black pepper and use your own judgement as to how much of the ingredients you may like. Me being Polish, I can't get enough garlic. Then last but not least the cayenne pepper. WARNING, USE WITH CAUTION!! To me, this makes or breaks this recipe. The key, "Know Your Audience". You've heard the saying "Some like it hot", well that would be me.

Dredge fillets through the flour, shake off any excess, place in the pan and cook til golden brown on both sides. Remember to turn gently because Walleye is a tender fish and can break apart easily when turning.

mackerel, about 3 lb of deheaded gutted scraped split mackerel
1 or 2 Limes, sliced. Try keylime too.
1 Tablespoon Olive oil, extra virgin is better but other will do
1 x teaspoon Dill, dried 
1 x teaspoon of crushed corriander seeds(optional)
1 Sour Cream
 

Before broiling rub thoroughly with salt, brush with fresh coarsley ground black pepper, crushed corriander, dried dill and work in a little olive oil. Lay on broiler and brown well on both sides, being careful not to break it. Apply some sour cream and serve with slices of lime and freshly baked bread and a salad.
 

It is very hard to NOT make a Mackerel taste good on a BBQ.Just gut them, split them and put them over the coals.

NB. You HAVE to eat Mackerel within hours of catching them. Bleed them by cutting their throats while they are alive and just after catching them, and keep them out of the sun and on ice. They can go "off" very fast and the result can kill you.If the fish looks like its not perfectly fresh or it smells like its not, do NOT take a chance. Go buy a Big Mac or something else.

3 tsp. butter
Juice from 1 lemon
1 clove garlic, crushed
4 redfish fillets, about 10 ounces each
1 tsp. dry white wine
Parmesan cheese

Preheat oven at 325 degrees.
Melt butter, lemon juice, and crushed garlic. Baste the fillets lightly with this butter sauce.
Bake fillets for 10 minutes, remove from oven, and baste again. Return the fish to the oven and bake for an additional 10 minutes. Remove the fish from the oven and sprinkle each fillet with 1 teaspoon of dry white wine.
Sprinkle with parmesan cheese. Serve with angel-hair pasta, using the remaining butter sauce on the noodles.

1 sheet aluminum foil
4 pompano fillets, about 10 ounces each
Juice from 1/2 lemon
Italian dressing to taste
Black pepper to taste
White wine (optional)

Preheat grill to medium heat. Make a tray with the aluminum foil so the sides turn up to retain the juices. Place the fish on the aluminum foil. Sprinkle the lemon juice over the fish. Baste with Italian dressing and dust with black pepper: This fish cooks quickly so turn accordingly. Add more lemon juice or a dash of white wine when cooking is completed to keep the meat moist.
Serve over wild rice with corn on the cob.

4 Tbl. olive oil
1/4 clove garlic, finely chopped
4 speckled or white trout flanks with skin on one side, about 8 ounces each
2 Tbl. blackened seasoning

For the best flavor, place a frying pan over an outside grill (although a stovetop can be used) at medium heat. Add olive oil to the pan, allow to heat, then dust with garlic.
Place the trout fillets skin-side down. Cook for 3 to 5 minutes, Turn once and cook for 2 minutes, then turn back to the skin side and add blackened seasoning. Grill skin-side down for another 1 to 2 minutes.
Serve with white rice and iceberg-lettuce salad. Eat trout carefully out of the skin, making sure to avoid the fine bones.

3 mushrooms, thinly sliced
2 banana peppers, thinly sliced
1 tomato, thinly sliced
4 Tbl. vegetable oil
4 Spanish mackerel fillets, about 10 ounces each
8 Tbl. dry white wine
1 tsp. salt
1 Tbl. black pepper

Heat stovetop to 300 degrees. Stir-fry the mushrooms, banana peppers, and tomato in vegetable oil until soft.
Spread the vegetables on a baking sheet, then place the fillets over the vegetables. Sprinkle with salt and pepper. Turn up the heat and bake for approx. 20 minutes at 350 degrees. Splash about 2 tablespoons of white wine over the fillets every 5 minutes to keep them moist.
Serve as is or over a bed of white rice.

4 cups vegetable oil
4 mullet fillets, about 8 ounces each, cut into strips or cubes.
1/4 cup dried potato flakes
1/2 cup cornmeal
1/4 cup flour
3 tsp. seafood seasoning
1 tsp. salt
1 Tbl. black pepper
1 tsp. cayenne pepper
1 tsp. garlic pepper
1 cup milk

Heat vegetable oil in a deep-fryer.
Mix dired potato flakes, cornmeal, and flour. Add seafood seasoning, salt, black peeper, cayenne pepper, and garlic powder. Pour this breading mix into a paper bag. Dunk the fish strips in milk, then coat with breading by placing them in a bag and shaking until thoroughly covered. Submerge them in the hot vegetable oil and allow to fry until the breading turns golden. Remove, drain, and allow to cool.
Delicious served with jalapeno hushpuppies and cheese grits.

Wish i could tell you what it was 100% like it was a formula and i knew beforehand what i was going to do. I do know i intended to make a beer batter as i know it. I used what was available as follows:

I know i threw in half a packet of Chick-fil-a breading(about 2.5 pound?) two packets of some propriety cornmeal based breading that said "hot" on the packet but i never did get its name.
Then i added beer (Budweiser NOT the good stuff just regular 3.2!)until it looked right and stuck to the fish correctly.I started with 2 cans of beer then added some Amber Bock but that tasted so good i drank most of that and went back to 3.2 Bud. 
I knew when i tasted Bud 3.2 there had to be some use for it i just needed time to figure out exactly WHAT:)
Now i have it: as a juice to add to breading! 
Threw dipped fish into 350f hot peanit oil and thats it.

I think the secret is to drink lots of beer while making the batter. That way if it goes wrong you care less:) 

Trimmed red line pieces off fillets and cut into smaller pieces like half a pack of cigarettes size.Some was very thin from belly area.
That was about 6 or 7 lbs of fish when i was finished cleaning it.
Took one medium white onion and ringed it paper thin. One can of chopped tomatoes with green chillies in it, including the tomatoe sauce it comes in. Thyme a whole bunch of the dried small sticks maybe two tablespoons in all. Table spoon of Tumeric to give both color and kill fishy smells. 1/3 cup of teriyaki marinade with pineapple in it.Table spoon of garlic and a half a one of lemon pepper.
Put it all in a glass caserole and left it in the fridge for 24 hours. Stirring every few hours when i remembered about it.
Then placed it just like it is with a lid in oven at 350f until all boiling then removed lid for 20 minutes. Served with Almond pilaf basmati rice its pretty good eating.
Try it sometime.