[Spirit100]

By throwing it back into the water.

I do this enough as it is and double thumbs up on the response. I'm talking a good panfish, crappie, catfish, etc. I release most all largemouths I catch.

I'm with Granny on the light breading. For bluegill I use the spoon for de-scaling and a good knife separate head and guts. I'm a huge fan of the fish with skin and fins on deep fried when it comes to bluegill. Salt and pepper in cornmeal after a quick dip in egg and we're walking.

Same applies to catfish after an overnight soak in milk. I've used the salt water method soak before and just think the milk makes for a better tasting fish.

Store bought salmon is a different critter. We use olive oil, garlic and onion powder on the grill over foil. Roughie, cod, and other light white fish we simply use a little olive oil with salt, pepper, lemon juice in the skillet. Home run on the hush puppies PN. What's your recipe?