Fish Fry

Now, you need to be aware that any fisherman worth his salt has his own unique way of cooking a freshly caught trout, bass, catfish, salmon or whatever fish he caught. If you are fish-challenged, here are some simple tips to make you look like a fishing lodge chef.

1.Frying

Bread and fry a freshly caught fish is simply the best. For the novice fisherman/cook, make sure that the butter is extra hot but not yet burning; and make sure that the fish is well coated in batter. Season your batter to your heart's content - salt and pepper at a minimum. Be bold enough to get a little funky with the spices (Tony Chachere's Creole Seasoning is one I like).

2.Grilling

Here's an interesting fact - although grilling would seem to be the easiest way to handle your fish, most of the juice drips into the coals. A newbie might assume that grilling fish is the same as grilling steaks or burgers - not quite.

If you go ahead and grill, you should coat the fish in oil to prevent losing moisture. The oil will seal a part of the moisture inside.

Keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.

A great option to basting the fish with oil is to wrap it in foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.

3.Baking

Baking is the easiest option for the fisherman who does not want to fret over the fish during cooking. The fisherman can prepare the marinade (always a nice touch) and pre-heat the oven, then pop the fish in. Don't overcook the fish. In a restaurant once, I had trout that was baked in paper sack with spices and vegetables - it was delicious. I wish I could remember the name of the dish and the restaurant but it was in Tampa, FL.

Whatever fish you caught, a good recipe and proper cooking will boost your experience. Take time to prepare for cooking, and DO NOT OVERCOOK THE FISH.

The Keeper

Once you’ve hooked, netted your trout/bass/catfish dinner, and are headed home, you need to clean them first thing.

I made a stupid error of absent-mindedly putting my catch in the freezer once without cleaning them. Yeah, that rotted…in more ways than one. Many years ago, I had gone to a stocked trout farm with my new wife – she’s still the one, by the way – and caught 4-5 nice size trout. Then they went to waste. Instead of looking like the outdoors stud, I looked like a loser. Even in the freezer, the guts rotted when it was time to thaw them…lesson learned.

Anyway, cleaning and gutting is quick and easy. Remove the scales by laying your trout on its side and running a sharp knife against the lay of the scales (tail to head direction). Then, turn the fish on its back, and run the tip of the knife from just under the tail to the gills. Remove guts. Remove the head if you want but now you broil, fry, grill or freeze for later.

There, now you look the stud. And you’ll like a hero when you cook them to their succulent best.