Whisk together the buttermilk, egg, and hot sauce in a shallow bowl. Submerge the catfish fillets in the mixture, cover, and refrigerate for 30 minutes. This soak tenderizes the fish and draws out any strong flavor.

In a separate shallow dish, combine the cornmeal, flour, garlic powder, onion powder, smoked paprika, dried thyme, cayenne, salt, and black pepper. Stir well to evenly distribute the spices.

Preheat your air fryer to 400°F (205°C) for 5 minutes. This ensures an immediate sear on the coating when the fish goes in.

Remove the fillets from the buttermilk soak, letting the excess drip off. Press each fillet firmly into the cornmeal mixture on both sides, making sure the coating is even and sticks well.

Lightly coat the air fryer basket with cooking spray. Arrange the breaded fillets in a single layer — do not overlap. Spritz the tops of the fillets generously with cooking spray.

Air fry for 10–12 minutes, flipping halfway through. The fish is done when the crust is deep golden and the interior flakes easily with a fork (internal temp 145°F / 63°C). Work in batches if needed.

Transfer the fillets to a serving platter. Scatter fresh parsley over the top and serve with lemon wedges on the side.

Pat catfish fillets dry, season both sides with salt and pepper, and dredge lightly in flour, shaking off excess — just a thin coat for a light crust, not a heavy breading.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Lay fillets in the pan without crowding. Cook undisturbed until golden and releasing easily, then flip and cook the other side until it flakes easily with a fork.

Transfer fillets to a plate and tent with foil.

Wipe out the skillet, add butter over medium heat, and swirl often as it foams and then turns golden-brown and nutty-smelling, about 3–4 minutes — watch closely so it doesn't burn.

Stir in the capers and garlic, cook 30 seconds, then remove from heat and stir in lemon juice and parsley.

Spoon the brown butter caper sauce generously over the catfish.

Submerge cedar planks fully in water and weigh down with a can. This prevents burning and creates steam that flavors the fish.

Combine softened butter, dill, lemon zest, lemon juice, garlic, and salt in a bowl. Mash together with a fork until well combined. Scrape onto plastic wrap, roll into a log, and refrigerate until firm.

Heat grill to medium-high (about 400°F). Place soaked planks directly on the grate and heat for 3–5 minutes until they start to crackle and smoke lightly.

Pat fillets dry, brush both sides with olive oil, and season with salt and pepper.

Flip planks smoking-side up and arrange fillets skin-side down on the planks. Close the lid.

Grill covered until the fish flakes easily and reaches 145°F internal — no flipping needed, the plank does the work.

Transfer planks directly to a heatproof surface, top each fillet with a pat of the chilled lemon-dill butter so it melts over the fish, and garnish with dill sprigs and lemon wedges.

Combine water, white wine, onion, carrot, celery, bay leaves, thyme, peppercorns, salt, and lemon slices in a wide, deep skillet or pot.

Bring to a simmer over medium heat, reduce heat to low, and let simmer uncovered for 15 minutes so the vegetables and aromatics infuse the liquid.

For a cleaner poaching liquid, strain out the solids and return the liquid to the pan, or simply nestle the fish among them for a more rustic version.

Bring the bouillon to a bare simmer — small bubbles only, not a rolling boil, which would toughen the fish.

Slide the fillets into the liquid so they're mostly submerged. Poach gently until the fish turns opaque and flakes easily, 145°F internal.

Use a slotted spatula or fish spatula to lift each fillet out, letting excess liquid drain off.

Plate the trout, spoon a little of the warm poaching liquid over the top, scatter with fresh chives, and serve with lemon wedges and crusty bread or boiled potatoes.

Preheat oven to 425°F. Line a baking sheet with parchment or foil, and set a wire rack on top if available — this helps the crust crisp on all sides.

Whisk together the Dijon and mayonnaise in a small bowl.

Combine panko, Parmesan, melted butter, parsley, lemon zest, garlic powder, salt, and pepper in a bowl. Toss until evenly coated and crumbly.

Pat walleye dry and arrange on the prepared rack or sheet. Spread a thin layer of the mustard mixture over the top of each fillet.

Firmly press the panko mixture onto the mustard-coated side of each fillet so it adheres.

Bake until the crust is deep golden and the fish flakes easily with a fork, internal temp 145°F. Tent with foil partway through if browning too fast.

Let rest 2 minutes, then serve with lemon wedges.

Cook chopped bacon in a large soup pot over medium heat until crisp, about 5–6 minutes. Remove bacon with a slotted spoon, leaving the fat in the pot.

Add onion and celery to the bacon fat and cook 5 minutes until softened. Stir in garlic and cook 30 seconds more.

Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to cook off the raw flour taste.

Slowly whisk in the stock to avoid lumps, then add potatoes, smoked paprika, salt, pepper, and bay leaf.

Bring to a simmer and cook until the potatoes are just tender.

Stir in corn kernels and heavy cream, and return to a gentle simmer.

Gently add the walleye chunks to the simmering chowder and cook until the fish is just opaque and flakes apart easily — don't stir too vigorously or it will break up too much.

Remove the bay leaf, ladle into bowls, top with the reserved crispy bacon and chives, and serve with oyster crackers.

Combine paprika, smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper in a small bowl.

Pat perch fillets very dry, brush both sides with melted butter, then coat generously with the spice blend, pressing to adhere.

Place a cast-iron skillet over high heat until just smoking, about 4–5 minutes. Good ventilation helps — this step produces real smoke.

Lay fillets in the hot dry skillet and don't move them. Cook until a dark, blackened crust forms, flip once, and cook the other side until the fish flakes easily.

Transfer to a plate and tent loosely with foil.

Reduce heat to medium, add butter to the same skillet, and scrape up any browned bits. Stir in garlic and cook 30 seconds until fragrant, then remove from heat and stir in lemon juice and parsley.

Spoon the Cajun butter sauce over the blackened perch.

Heat grill to medium-high (about 400°F) or oven to 400°F.

Tear off four 12x18-inch sheets of heavy-duty foil and lay flat.

Divide zucchini, tomatoes, red onion, and garlic evenly among the foil sheets. Drizzle with olive oil and season with a pinch of salt and pepper.

Place a perch fillet on top of the vegetables in each packet, season with remaining salt, pepper, and oregano, and top with a few lemon slices and a splash of white wine if using.

Fold the foil up and over, crimping the edges tightly to seal in the steam — leave a little room inside for air to circulate.

Place packets on the grill grates or a baking sheet in the oven and cook until the fish is opaque and flakes easily and the vegetables are tender.

Let packets rest 2 minutes off the heat, then open away from your face — hot steam will escape.

Slide the contents of each packet onto a plate, scatter with fresh basil, and serve with crusty bread to soak up the juices.

Use only the freshest possible crappie from a trusted source, ideally previously frozen to eliminate parasite risk (ask your fishmonger, or freeze at 0°F for at least 7 days beforehand). Keep everything well chilled throughout.

Cut crappie into small, even ¼-inch cubes and place in a non-reactive glass or ceramic bowl.

Pour the lime and orange juice over the fish, making sure it's fully submerged. Cover and refrigerate.

The acid "cooks" the fish — it's ready when the flesh turns opaque and firm throughout, not translucent. Don't over-cure or it turns rubbery.

Pour off about half the citrus juice, keeping the fish moist but not swimming.

Gently stir in avocado, mango, red onion, jalapeño, cilantro, salt, and a pinch of sugar to balance the acidity. Fold gently to keep the avocado and mango from turning to mush.

Let sit in the fridge 10 minutes so flavors meld before serving.

Spoon into small bowls or onto tostadas, and serve with tortilla chips and extra lime wedges.