DuckSouth.com

I like em fried, how about you guys? Any other ways to prepare would be appreciated.

my favorite is rubbed down with spicy brown mustard and then rolled in seasoned zatarians fish bread with just a touch of flour added...straight to 350 degree hot grease...
second favorite is grind up a load of pecans, mariante trout in milk, drege in flour and egg white, dust with the pecans and brown in a skillet both sides in butter...remove and cream, butter, chives a dash of white wine and brown till thick throw in some lump crab meat...heat, pour on top of fillets....wash down with a nice pinot....

eating some right know for lunch, leftovers from dinner last night, fried.

Fried is my fav..

Lightly pan fried. Then top with a combination of shrimp, crawfish tails, scallops, mushrooms, chives, in a medium white cream sauce served with fried potatos...not french fries...smack yo momma good

now that sounds good!

I blackened some fresh on our fishing trip in Mobile Bay. Rinse filets and pat dry. Pour some melted butter over them. Season with blackening seasoning and place in a "hotter the better" cast iron skillet. Pretty good.

Fried.

Make a batter with two cups of seasoned flour, two tablespoons of Tony's Cajun and a twelve ounce can of beer. Dip fillets in batter, letting excess run back into the bowl. Dip fillets into breading of your choice. I like the Zatarains seasoned. Oil should be at 350 degrees and fillets take about 5 to 6 minutes to float to the top.