Bass Po Boy

po-boyUse bass filets or other white fish filets
Amount of ingredients will depend on amount of fish


  • 2 lbs filets
  • 1/2 cup flour, ½ cup corn meal, ½ regular bread crumbs
  • 1/2 teaspoon of Old Bay Seasoning
  • 1/2 teaspoon of Tony Chacheres creole seasoning
  • Hamburger buns
  • Butter
  • Mayo
  • Dill relish
  • Vegetable oil (enough to cover fish to deep fry)


  • Combine flour, corn meal, bread crumbs, Old Bay and Creole seasoning in gallon size plastic bag
  • Rinse fish and cut in smaller strips or nuggets so you can fit them on a bun
  • Drop fish in bag with seasoning, seal and shake bag to coat fish with seasoning
  • Now pour grease in iron skillet or frying pan deep enough to deep fry fish. Do not fill pan with grease-once you add the fish, the grease will rise.
  • Get grease hot and place coated fish in grease. Fry until crispy. Remove from grease and drain on paper towel. Add salt to taste.
  • While cooking above, spread butter on buns and put them in separate pan to toast. Remove when done.

Making the Po Boy:

  • Spread mayonnaise on top bun. Add dill relish and then place fish on bun. If you like hot sauce, then add that. Take a bite and enjoy!

Blackened Redfish or Trout (or any white fish, red snapper, bass, shark, etc.)


  • Chef Paul Prudhomme’s Blackened Redfish Magic
  • Butter
  • Cooking spray


  • You will need two pans. One to melt the butter and a skillet to blacken the fish (cast iron will be best for the fish). Note that this recipe makes some smoke so cook it outside, if possible
  • Melt butter in pan. Take fish filets with tongs and dip/coat with butter. After coated with butter, coat with Blackened Redfish Magic Seasoning
  • Spray cooking spray on second skillet and get the second skillet really hot. Drop coated fish in skillet. Allow coating to cook in and create an almost crusty surface, flip fish and repeat on that side. Use a spatula to flip and remove fish from iron skillet.
  • Serve over rice or on a sandwich

Blackened Fish Tacos


  • Blackened fish (see blackened fish recipe)
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 fresh lime; juiced
  • chopped fresh cilantro
  • Paul Prudhomme’s Blackened Redfish Magic Seasoning
  • Flour tortillas
  • Shredded cheese
  • Hot sauce or salsa if desired


  • Combine mayo, sour creme and mix thoroughly. Add lime juice, cilantro and blackened seasoning to taste. I like to get the sour creme, mayo and lime in more of a sauce consistency (thinner than sour crème or mayo). The lime juice will help liquify it.
  • Take the fish you blackened, put back in pan and chop it so that you almost have shredded fish
  • Open tortilla and spoon over some fish into tortilla.
  • Add sour creme/mayo mixture as desired
  • Add cheese, hot sauce or salsa as desired
  • Fold up tortilla and dig in

Blackened Redfish or Trout with Italian Dressing

Captain’s thoughts: I like to use my gas grill on this but you can cook it in the oven, too.


  • Blackened fish (see blackened fish recipe)
  • Olive Garden Italian Dressing


  • Once fish is blackened put filets in glass baking dish
  • Pour Italian dressing around fish and almost cover them. (you want the top of the fish showing)
  • Put in oven or gas grill and cook at about 350 degrees for 10 min or until you see dressing getting hot
  • Remove from oven and spoon fish filet and dressing over rice pilaf.
  • You can use other rice but this makes a good combo