🍳 How to Cook Florida Fish

1. Pat fillets completely dry. Score the skin with shallow cuts to prevent curling.
2. Season with salt, pepper, and Old Bay or Cajun seasoning.
3. Heat a stainless steel or cast-iron pan to medium-high. Add oil (avocado or peanut — high smoke point).
4. Place fillets skin-side down. Press gently with a spatula for the first 30 seconds.
5. Cook 3–4 minutes skin-side (don't move it). Flip when the flesh is opaque ¾ up the side.
6. Cook 1–2 minutes on flesh side. Add a knob of butter, garlic, and lemon in the last minute.

Best for: Snapper, redfish, snook, flounder, mahi

1. Preheat grill to medium-high (400–450°F). Oil the grates well.
2. Brush fillets with olive oil. Season both sides.
3. Grill flesh-side down first for 3–4 minutes (don't move it — let it release naturally).
4. Flip once. Cook 2–3 more minutes. Fish is done at 145°F internal.
5. For whole fish: score both sides, stuff cavity with lemon and herbs, 5–7 minutes per side.

Best for: Redfish (on the half shell — skin down, never flip), mahi, mullet, whole snapper

1. Cut fillets into 2–3" pieces. Pat very dry.
2. Dredge: buttermilk soak → seasoned flour or cornmeal (or 50/50 mix). Florida style uses cornmeal.
3. Heat oil (peanut or vegetable) to 350–375°F in a dutch oven or deep skillet. Use a thermometer.
4. Fry in small batches — don't crowd the oil. 3–4 minutes per batch until deep golden.
5. Drain on a wire rack (not paper towels — stays crispier). Season immediately with salt.

Best for: Crappie, catfish, grouper (grouper fingers), bass

1. Brine fillets for 4–12 hours: 1 cup salt + ½ cup brown sugar per gallon of water.
2. Rinse and air-dry 1–2 hours until a tacky pellicle forms on the surface.
3. Smoke at 175–200°F using citrus wood (orange, key lime) or oak. Florida-classic choices.
4. Smoke 2–4 hours until flesh flakes easily and reaches 145°F internal.
5. Serve with saltines, mustard, and hot sauce — the Florida way.

Best for: Mullet (the king of FL smoked fish), catfish, mackerel

1. Use only the freshest fish — sushi-grade or caught that day. Dice into ½" cubes.
2. Cover with fresh lime and/or lemon juice. Toss to coat every piece.
3. Refrigerate 30–60 minutes. The acid denatures the proteins (turns opaque).
4. Drain most of the citrus. Toss with diced red onion, jalapeño, cilantro, tomato, mango or avocado.
5. Season with salt, a splash of olive oil, and serve with tortilla chips.

Best for: Mahi-mahi, snapper, snook, yellowtail