“The first fish recipe you need to master is a little like learning to properly fry an egg or a pancake, and about as easy. A meunière sauce is nothing more than browned butter with a squeeze of lemon ...

Take the fillets one at a time, dip them individually in the skim milk, and then dredge them in the seasoned flour. When evenly coated, set them on a sheet of either waxed paper or freezer paper for ...

First, carefully trim each fish fillet and wash it thoroughly under cool running water. Then, using several layers of absorbent paper towels, pat each fillet 'bone dry' and set it aside on a platter.

BATON ROUGE, La. (WAFB) - Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our ...

Speckled trout are a popular catch for coastal fishermen for a couple of reasons. First, they are plentiful and somewhat easy to snag. Second, they can be found in close to shore so you don’t have ...

BATON ROUGE, La. (WAFB) - Speckled trout can be prepared a variety of ways. In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it’s topped with a rich brown ...

MOBILE, Ala. (WKRG) — A favorite inshore catch in our area is the speckled trout. It’s flaky white meat and mild flavor can’t be beat, so we asked Chef Chris Sherrill to share one of his favorite ...