Recipes | Panfish Tips, Adventures, News, Gear, and Blog Posts | Page 2 of 3

Alabama’s chef Joe Shaw created this great slaw with just enough habanero pepper to heat it up a few degrees!

This spirited vinaigrette is great on just about anything. I like it with grilled fish and warm tortillas.

This recipe works well with any fish – firm or flaky, dark or light. I like tilapia best.

Use whatever in-season fruit looks best in the store.

If you don’t have peanuts, use almonds or another nut in the house (just not your significant other).

Lakemaid suggests using walleye fillets, but you can use whatever’s available

For this recipe, I use any light white fish that will flake easily, like crappie, halibut, rockfish, etc.

Use leftover cooked fish to make fish tacos or add to salads.

Try this recipe with any kind of fish or even chicken.

Recipes: Panfish