I have heard a lot of people say flounder but i have also heard red drum is the best. What type of salt water fish do you think is best and how do you prepare and cook it, thanks for the info.

I think trout is the best and cobia next.

I like whiting and croaker deep fried.
My wife kind of poaches pompano in butter and it is fantastic.
Flounder wrapped around some crab stuffing and broiled or grilled is pretty good.
Black drum or Redfish blackened is also high on my list of good eating.

Hmmmmmm, guess the only favorite I really have is fresh caught fish of any kind.

for straight out taste--broiled flounder
for fun fixin and large parties--fried redfish or trout.

Big eye tuna.

Don't cook
Serve with soy

so many choices in saltwater

flounder
tuna
grouper
rainbow runner
Pompano

that's about my top 5

Seared tuna with dipping sauce
Tripletail
Flounder
Halibut

Halibut prepared as a sandwich spread or grilled
big blue gills deep fried
crappie baked in the oven

Not too fond of flounder but I will second the croaker and whiting fried. I like fried fish period so drum and red fried is cool with me. I also rediscovered sheepshead fried.....yummmmm yum!

[quote=Pferox]I like whiting and croaker deep fried.
My wife kind of poaches pompano in butter and it is fantastic.
Flounder wrapped around some crab stuffing and broiled or grilled is pretty good.
Black drum or Redfish blackened is also high on my list of good eating.

Hmmmmmm, guess the only favorite I really have is fresh caught fish of any kind.

For you fried fish guys, offer up a few more details. How do you batter it? What type of oil do you use? How do you season it?

I make my coating mix with equal parts of flour and corn meal, then about 1/3rd part seasoning, to taste. Just about any cajun seasoning works well. I do like Everglades seasoning, although it is a little salty, I also tend to add a little more Cayenne pepper.
I dampen the fillets, place them in a plastic bag with the coating in it, and shake.
I use peanut oil in an electric deep fryer set at 350 to 360 degrees, fry the fillets until they float.
Drain em and dump em out on a plate lined with a paper grocery sack, then transfer them to a serving tray or plate.

sushi is the best way to go, lets the fish stand for it self without any additives. the texture, fattyness, taste all stand out, and in my opinion AJ's or Salmon are top of the line

spanish mackerel fillet smothered with any sour powder mix (from oriental aisle) and baked at 375 degrees for 45 minutes. my fave is tamarind powder mix with cayenne.

*BEST FRIED FISH EVER* (You will thank me) Learned from cajun cousins...

You'll need:
1 tall boy skanky beer, beast, lone star, etc.
1 large sweet yellow onion
1 mince garlic
1 Tony's
Zatarains fish fry mix the lemon or garlic flavor, not the southern style.
1 bottle of crystal hot sauce.

Pour the beer into big bowl, add about half the jar of garlic, half the bottle of hot sauce, good amount of the tony's, about half cup of the fish fry, whisk it all up, put your cubed up fillets in, let the soak a while. (All night if you want in fridge)

Cut the onion up as fine as you can.

Put fish fry in paper sack, shake fillets in mix, drop in HOT peanut oil, don't overcook. The second you take them out, spread the minced onion on the hot fish, sprinkle another dash of tonys and serve. The onion will cook on the hot fish, and it makes for the best you've ever had.

#1 Flounder - Stuffed with Dirty Rice or Crawfish boudain. Baked
#2 Red Snapper - Grilled
#3 Fresh Trout/Redfish - Deep fried. Usually just Louisiana fish fry. Sometimes a egg batter.