So as some of you read a couple weeks ago I went fishing.g and caught a few fish on a saltwater trip. I have a good bit of sheephead, specks, Spanish mack, and a single flounder. Anyone have any recommendations for how to prep/cook any of these? I know I wanna fry (maybe pan fry) some but idk which would be best.I appreciate any help

Grill the smack, stuff the flounder, and try this on your trout;

http://www.foodnetwork.com/recipes/emeril-lagasse/trout-a-la-meuniere-recipe/index.html

Use cilantro in you trout meuniere.

We did a half day bay fishing trip while in Port A last weekend, caught some trout & a couple of reds. I pan seared some of the trout the other night.

I merely took a skillet with a very small amount of coconut oil (canola or extra virgin olive works well too) and put over medium heat, dusted one side of the trout with Zatarains Blackened seasoning, put in skillet with seasoned side up. 3-4 minutes, flipped and dusted with seasoning, 3-4 minutes put on paper toweled plate to absorb oil ... came out great!!!

I've cooked a similar dish and topped it with a mango avocado salsa. It was one of my best trout dishes of all time. I did not reply about the sheephead because I never keep them.

i prefer to cook my flounder with minimal add ons for ingredients. best fish to eat in my opinion. try broiling, grilling or baking it.
now the bay snapper (sheepshead) are pretty good too. pan grilled or fried for them.
trout - lots of parasites so usually bread them and fry them. I pretty much catch and release them now.

All are great with just some Old Bay Blackoning seasoning and then cooked on flat iron or skillet. Yummy

Agreed..Flounder is the best fish in our bay



WTF are you talking about!?

Yeh I'd like to know as well

UMMM how about I grew up on Galveston Bay and caught more trout than anyone can imagine. Yes tons of little white worms in them (parasites). Drum have them too. I have eatin them plenty of times while younger, but I am more selective now at my age and just catch and release them. focus on reds and flounder for the most part. COD has them as well if you buy grocery store fish.

I know what the spaghetti worms are, but they're no big deal. I just pull them out if I find one. A lot of folks don't even pull them out they just fry them up & they disappear. I proved this to a fishin' buddy of mine once, I pulled one out & dropped it in a hot pan & within seconds it melted away & is gone. They're not going to hurt you. But hey if you'd rather catch & release more power to you. Trout are at the very top of my favorites list for table fair.

all the above ideas are good.
One additional favorite of mine is to bbq the flounder whole (gutted/scaled/de-headed of course) wrapped in foil on the bottom (open on top) and drowning in my favorite bbq sauce (Cattlemans kansas-city-classic) & placed on charcoal grill. No other spices needed; quick & easy! Mmmmmm.

(p.s. - don't use 'for pork' type sauces (too sweet); use 'for beef' type sauce)

Explanation of spaghetti worm.

http://www.louisianasportsman.com/details.php?id=1167

Thanks everyone... thought this would have been dead after I checked first time... I'm thinking I might try to fry up most of what's left... I've made 2 dinners of lemon pepper and a blackened seasoned fish tacos.

all that was trout... it was good... the flounder I got was small, and barely legal. Captain fileted him up so I'm thinking he's gonna go in w/ sheephead when I try to fry them up...

bake the flatty, fry the trout, you can also do the trout pan fried in real butter or parmesan crusted, give the rest away

Great secret for grilling fish: at most grocery stores you can find disposable grill trays that have a diamond grate pattern. Marinate your fish - cut lemon rounds and cover grill tray -put fish on top of lemons. The fish doesn't dry out or stick, and lemon flavor cooks into fish, dont have to flip. Really good for thin fillets like flounder and trout.

If you like fish tacos, make fresh guacamole with tomatoe chunks, coat trout fillets, then grill as stated above.

I'm partial to grilled and blackened fish.

ideal for sheephead and small fish if you tired of plain old fried or baked fish: we have been boiling the fish/filets in Tony's seasoned water til it starts to flake and then cool and make fish cakes. i use a 1 1/2 oz cookie scoop and make balls and then flatten into cakes. i have been using the zatarains fish cake or crab mix with a roll around or dust with fish fry but cruched saltines, bell peppers, green onion and a egg or two would work too.

Nothing wrong with smacks or Sheepshead. I love Sheepshead, good white meat that's good any way you cook it. My favorite way to cook Spanish Mackerel is fresh & blackened, good stuff.