+1 I'm going to bake up a hybrid I caught today from tawak and make spring rolls tonight!

+5,000,000 on the blackened hybrid. I usually make a blackened fish taco with mine...

That sounds good Basshoe.

And that blackened fish looks awesome!

+1, especially fresh. Lemon pepper is a good seasoning along with a little Zataran's or Tony Cs. Blakened is good too. I am some last night. Lemon is key ingredient along with hot fire and do not over cook. As with any fish the small to mediums are best.

I tried a recipe for fish tacos and it was awesome. Dip your fish in melted butter and then coat both sides with taco seasoning. Skillet cook on high heat to sear sides quickly. Make a taco dressing out of mayonaise and the rest of your taco seasoning. Spread dressing on tortillas and place fish, lettuce, cilantro, onion, and tomato(fresh cut jalapeno for those that like spice)roll up and eat. That is one of the best recipes that I have tried with fish.

I cut the vein out of the filets. then I cut the filets into little nuggets so that you get the most corn meal around it, but before I do that I marinate them in this marinate:

bottle of mustard.
bottle of Louisiana hot sauce
1 Shiner Bock beer.

marinate an hour or so.

Then I use Zatarans fish fry as my corn meal.

The mustard kills any fishy taste. the beer makes the filet flaky and yummy. The hot sauce and zatarans give it the spicy flavor. Hope this helps

I like to take fillets and dip in Louisiana hot sauce,then roll that in a 50/50 mix of Louisiana fish fry and Old Bay seasoning.Then drop in oil till they float.Then take them out and lay them on cardboard to keep crispy.I know a lot of people use paper towels to lay their fish on but just think what the paper towel was designed to do and that is absorb moisture.It does take some of the moisture out of the fillet when done.Try the cardboard,you will be surprised.

Like was said before take out all of the red then:

1. Put all that you are going to deep fry in a big bowl

2. Pour milk/buttermilk over so that it covers the fish

3. Depending on how many fish you have say (20 filets) beat 2 eggs and mix in with the milk/buttermilk and let stand in the refrigerator for 1 or 2 hours.

4. Mix get the CORNMEAL MIX not cornmeal the mix already has flour in it. Now you can mix in what ever seasonings you like in a big ziplock big. Me I use garlic, Tonys, cummin, and what ever else I can find...

5. Get another ziplock or a shaker and put about 2 cups of the mix in the ziplock or shaker and put 5 filets in a coat them real good.

6. Maker sure your grease is at 350 degrees before cooking them...now place in basket and lower into grease and shake basket a bit and when the fish start to float give it another few seconds and your fish will be ready, take out and repeat step 5.

Good Luck and GOOD EATING!!!