STUFFED TROUT Cooking a fish whole adds an extra punch to the presentation and allows you to pick out all of those extra bits that are usually lost to filleting. This stuffed dish uses a fish cleaning technique called butterflying, a classic method for gutting and
BASS MELT This freshwater version of the tuna melt works well with any fish with an assertive flavor like white bass (my preference), striped bass, black bass, freshwater drum, or even catfish. Slowly cooking the fillets with olive oil then mashing and whipping them creates a
CATFISH PO-BOY Catfish is the everyman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is
CATFISH PARMESAN This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass, or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this.Give the oven ample time to preheat before you
SOFTSHELL CRAB SANDWICH Softshell blue crabs are one of the only ingredients that physically make my mouth water. They’re a perfect food in my book—sweet crab meat held together with a soft, thin, edible shell. They’re kind of like chicken wings in some regards, the perfect
