There is only so much fried food someone can eat before health problems set in. I agree that it is delicious and awesome but I imagine Mr. Heart doesn't take kindly to it. Part of the reason I like fish is because I consider it a healthy source of protein. Granted I did fry up some white bass the other day, but that was a special occasion.

Normally I choose to grill, bake, smoke or broil my fish.

Post up some recipes

I pan fry from time to time with corn meal coating. But I also saut� in a skillet on the cooktop.

I dust each side lightly with Uncle Chris' Gourmet Steak Seasoning and then
saut� each side 3 minutes at medium heat in avocado oil. Good stuff !

You can sub other cooking oils, but avocado oil is very light and clean tasting and a healthy
oil to eat. Uncle Chris' is not just for steaks. It is great on chicken and fish too.
I use about 1/8 inch of oil in the pan.

I usually fry my pan fish especially the Sunfish, however I do love em baked. I usually put tinfoil over a cookie tray and spray it with Pam. Preheat the oven at 350. I place fillets on the tray and sprinkle a small amount of garlic salt salt on em. I then put a little lemon butter on em and bake em for about 15 to 20 minutes or until you see em turning a little golden brown. They are FANTASTIC!



Side Note: Nothing beats a fresh fish dinner with an Ice Cold Modelo!

wrap the fillets in bacon, sprinkle with lemon pepper or garlic salt and bake in oven at 350 degrees.

Love em fried however I also love them on the grill! I spray Pam on heavy duty tinfoil and then lay the fish on the foil. (Fillets or hole). I then add chopped bell peppers,onions,chopped tomatoes,mushrooms,and two table spoons of wurestashure sauce. Rap up the fish in the foil and place on hot coals. Let em cook for about 30 to 40 minutes. You can also add a slab of bacon to em. They are simply very hard to beat.

you can buy tikka marsala sauce ,simmer fish in for a few min.,put over rice, with some veggies

the tikka sauce takes the fish taste out ,I have not found another way that does not have the fishy taste other than frying, which I love

I think if you keep it to a light dusting of seasoned flour and pan fry it as opposed to deep frying with a heavy cornmeal/flour mixture, it keeps the added fat to a minimum. My 105 lb. mom has heart disease and eats it like this almost every day but won't eat bacon or red meat unless it's a special occasion. Blackened catfish in a pan or on the grill is tough to beat, but a fish fry with fresh bluegill? Banker....

If you want to try something different, try making a soup along with some rice. Google Korean Fish Soup (maeuntang). My mom used to make it back in the day. From what I recall it was pretty good and healthy.

It's typically used with larger fish but if using pan fish, you might be able to accommodate by using less of heads/bones for stock and more fillets. Otherwise it might be too fishy.

Not a bad idea!

Love em fried. Plane and simple.