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I grew up in the middle of the country eating lots and lots of crappie. Always cut into little chunks, breaded and deep-fried. Tartar sauce optional, but recommended.
I’ve had fish steamed in a Chinese style, with ginger and other aromatics. It’s good stuff, although usually it’s a sea bass or something similar.
I like red snapper, butterflied and grilled over a wood fire, like the Mexicans do on the beaches on the Pacific side of Mexico. Pescado zarandeado.
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