How to Fry Fish with Jean-Paul Bourgeois

Video: How to Fry Fish

When frying any fish or seafood, fresh is always best. My rule of thumb is to eat as much of my fresh fish as possible before I store it and get it in the freezer. It's not that frozen fish is bad; not at all, your fish will just never taste as good as it does right out of the water. Of course, this is a debated topic these days with the rise of popularity in aging fish. I'll stand my ground here and say that when treated well, fresh fish is as...

Video: How to Fry Catfish with Clay Newcomb

After you’ve landed a nice flathead or channel catfish, the first step in a successful fish fry is chunking it up. You want the pieces to be about ½-inch thick strips, about the size of a chicken strip. It’s important to keep the size standard to ensure even frying. Heat up some peanut oil in a deep frying pan to 350°F while prepping your fish and breading. Keep the breading simple—yellow cornmeal with a little crawfish boil or salt and pepper is...

How to Pair Beer with Fish

There’s nothing like a traditional shore lunch. The golden and crispy fried fish filets, fresh-caught and balanced on a mountain of onions and fried potatoes. The aroma of the fish intermingles with the smell of campfire smoke and the breathtaking views of the wilderness somehow make the flavor better. I try to have a shore lunch at least once or twice a season. These simple meals become one of the true highlights of my angling year. That is, of...