Fresh Catch Recipe

Pat and season

Pat fish fillets dry with paper towels. Place fillets in a shallow dish. Drizzle with 3 tbs olive oil and 2 tbs lemon juice, rub to coat. Sprinkle 1 tsp salt and 1 tsp black pepper evenly on both sides. Let sit 10–15 minutes at room temperature while you prepare other components.

Make blackening spice (if using blackened)

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, 1 tsp black pepper, and 1 tsp salt. Mix well. Pat a thin layer onto both sides of the fish fillets when ready to cook.

Prepare fry batter (if frying)

In a bowl whisk together 1 cup flour, 0.25 cup cornstarch, 1 tsp baking powder, 0.5 tsp salt, and 0.25 tsp black pepper. Gradually whisk in about 0.5 cup cold club soda (or beer) until the batter is smooth and slightly thick—enough to coat the back of a spoon. Keep chilled until use.

Heat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil the grates or brush the fish with a little oil to prevent sticking.

If grilling simply seasoned fillets: place fish skin-side down (if skin-on) on the hot grill. Cook without moving for 3–5 minutes until the edges look opaque and grill marks form. Flip gently and cook 2–4 more minutes until the fish registers 125–135°F (52–57°C) for medium and flakes easily. Remove from grill.

If using blackening spice on the grill: pat the spice mix onto both sides just before placing on the hot surface. Because the spice can char quickly, grill 2–4 minutes per side depending on thickness, watching closely so it doesn’t burn.

When fish is done, top each fillet with 1/2 tbs unsalted butter and a sprinkle of chopped parsley. Squeeze a lemon wedge over each fillet and serve immediately.

Preheat a cast-iron skillet over high heat until very hot (a drop of water should sizzle vigorously). Add 1 tbs oil and swirl to coat.

Pat the blackening-spiced fillets (see Prep) and place in the skillet. Cook 2–3 minutes without moving until a dark crust forms, then flip and cook 1–3 minutes more until internal temperature reaches 125–135°F (52–57°C) and fish flakes. Be careful of smoke—use ventilation.

Remove to a plate, add 1/2 tbs butter to each fillet, garnish with parsley and lemon, and serve.

Heat 1–2 tbs neutral oil in a heavy skillet (or shallow pot) over medium-high heat until it reaches 350°F (175°C) or until a small drop of batter sizzles and floats.

Dredge each marinated fillet briefly in a little flour (light dusting), then dip into the chilled batter, letting excess drip off. Carefully lower fillets into the hot oil (do in batches so you don’t crowd).

Fry 3–5 minutes per side (depending on thickness) until golden brown and cooked through (internal 125–135°F / 52–57°C). Transfer to a wire rack or paper towel-lined plate to drain. Finish with a squeeze of lemon and a pat of butter if desired.

Serve the fish immediately with lemon wedges, a sprinkle of chopped parsley, and optional tartar sauce or remoulade on the side. Pair with steamed rice, grilled vegetables, or a mixed salad as preferred.

Leftovers: refrigerate cooled fish in an airtight container up to 2 days. Reheat gently in a low oven (300°F / 150°C) for 8–10 minutes or eat cold in salads or sandwiches.