Two observations run consistently through all recipes for this Southern improvisation—created, they say, to pacify hungry dogs while the main-dish cooked: Keep the batter thick, and don’t forget the onion.

Use your deep-fryer, or a skillet if your fish is being pan-fried.  For a classic taste, fry some bacon in that pan first, serve with the fish and hush-puppies.

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Type: MAIN DISH
Suitable for: Whiting, Tilipia, Ocean Perch, Black Bass, Pangasius, Catfish.

Whiting, a relative of hake, resembles cod in texture. Its delicate flavor lends itself to a variety of seasonings. Filleted and battered, whiting makes great “fish and chips.”  Tilipia, perch, and other white filets also make great F&C.  If you decide to make this dish with catfish, see the suggestion for “hush-puppies,” the classic Southern accompaniment to fried catfish.  Good hush-puppies take a little practice, and this recipe can be replaced with a “down home” one if your family likes this new treat.

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Type: BASIC
Suitable for: Rainbow Trout, Blue Gills, Crappies, Buffalo, Pickerel, Catfish, Salmon steaks or filets.

Fish, seeds, and nuts make excellent companions.  Although any cut of fish adapts to being baked with nuts, what follows are some combinations that add a tasty spark to whole fish like trout, blue gills or crappies,  and flat- or round-cut buffalo, pickerel, catfish, or salmon steaks. Amounts given will cover enough small whole fish to serve four, or four steaks; increase as needed for larger or more portions.

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Type: MAIN DISH
Suitable for: Rainbow Trout, Black Bass, Yellow Perch, Ocean Perch, Red Snapper, Tilipia, Orange Roughy filets.

“Meuniere” means “miller-style,” that is, using the flour a miller would have in abundance.

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Type: BASIC
Suitable for: Catfish, Pangasius, Tilapia, Orange Roughy, Yellow Perch, Ocean Perch, Croaker filets.

We forget how much more sensitive children are to new tastes and textures (fish sticks and nuggets commercially aimed at children definitely emphasize the “fried” over the “fish,” and leave some young customers wanting fries with everything!).  Here are some different approaches to children—and adults—to build their enthusiasm for fish.  And no, there aren’t any bones!

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Type: MAIN DISH

Suitable for: Red Snapper, Ocean Perch, Black Bass filets, Shrimp.

Origins of the word “escabeche” remain slightly mysterious; while the name may have originally been Arabic, recipes “en escabeche” are found in Spanish, Cuban, and West Indian cooking, with as many varieties as there are good cooks.

“Escabeche” is a pickling sauce or dressing, composed of local vinegars, oils, vegetables, and hot seasonings. Here is a simple recipe that will start you on a creative train of thought.  The principles remain the same: cooked seafood (snapper and shrimp are used as examples), marinated overnight or longer in tangy sauce, and served cool or at room temperature to bring out the complex of flavors.

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Type: BASIC
Suitable for: All Pan fish and filets.

Simple frying mixes have been used to give fried fish a crisp coating for as long as fishermen have reeled in their catch.  Cornmeal and bacon-fat, seasoned flour and lots of butter . . . delicious and easy to pack with the skillet for a riverside fish-fry, and a sure-fire way to seal in fresh-fish flavor.

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This recipe is well-suited to small panfish (blue gills, white bass, crappies). Order them “head-off and split.”  Allow ½ lb. per person, because bones are part of the weight.

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Type: SOUP, STEW

Suitable for: Orange Roughy, Tilapia, Snapper, Croaker, Ocean Perch, Whiting, Black Bass, Whitefish, Shrimp, Scallops, Giant Prawns. 

Soup, chowder, stew—how do you distinguish?  It’s mostly a matter of opinion, and the ratio of liquid to solids. Whatever you choose to call it, this flexible, basic recipe welcomes modifications that will let you claim it as your own.

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Type: BASIC
Suitable for: All shellfish

Shells from lobster-tails and shrimp make a delicious stock. Lobster-tails can be used after they are otherwise cooked (rinse off butter or sauces).
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