If it's walleye, I let it sit in a bowl of milk for an hour and then bake it with butter, garlic salt and pepper, and a little cayenne. It comes out nice and flaky!

Simple is usually best. Grilled, just brush with olive oil and salt and pepper. Maybe some seafood seasoning for something different. Pan fried - dredge in flour with salt and pepper (maybe some corn meal), and fry in butter and oil. Deep fried - beer or tempura batter.

I'm a southern boy and I do love it deep fried in peanut oil after dredging in seasoned corn meal. If the fish is a little on the stong side, give it a roll in yellow mustard before the cornmeal dredge. Serve with cole slaw, hand cut fries and hushpuppies drizzled in honey.

I love to blacken any flakey fish using cajun seasoning. It grills well with the same seasoning also, usually I use Tony Chachere's Cajun seasoning.

Broiled, lightly salted with butter and garlic is also a tasty treat.

Mmmm, hushpuppies ... nothing goes better with fried fish. Thanks, Beekeeper, now I have a taste for those along with crawfish. I need to visit some friends down south.

I use a flour/cornmeal mix with black pepper, cajun spices, and garlic powder.

Dip fish of choice in a seasoned egg wash and deep fry in peanut or cottonseed oil.

If I want a sweeter taste to the fish, dip the fish in sprite or 7up and then batter, the sugar in the soda will stick to the meat and give it a nice, sweet flavoring.

salt lemon pepper a little lemon juice and garlic then either grilled over the open fire or baked in the oven fat side up

I AM SURE YOU ALL HAVE HEARD OF EMERIL AND HIS ESSENCE IF NOT GO TO FOOD NETWORK.COM AND YOU CAN GET IT THERE MIX THAT AND SOME TENDA QUICK CORNMEAL AND FLOUR MIX AND FRY THEM IN SOME BUTTER AND OIL AND YOU HAVE YOURSELF A REALLY GOOD FILET.GOES GOOD ON A HARD ROLL WITH SOME TARTER SAUCE AS WELL.