• 1 cup beer
• 1 cup flour
• 2 tbs.of Tony’s Seasoning in the green can (I have substituted Everglades seasoning, Old bay, or any other kind of blends to suit your taste. Salt and pepper work too.)
• Salt and pepper to taste
• Approximately 3 cups of vegetable oil (or your favorite frying oil)

Pretty simple recipe. Get your oil hot in a pan.  I put mine on med/hi.  While that’s warming up, cut your fish to whatever size bites you want.  Make sure to really pat them dry with paper towels.  In a bowl mix the dry ingredients.  Slowly add the beer while whisking it together. Best part is there is beer left over for the cook!  Drop the fish into the batter, and when the oil is ready, drop the pieces into the hot oil.  Fry on both sides until they are golden brown. Enjoy with one of your favorite sauces.  I’m obsessed with Robert Rothschild Farm’s Pineapple Coconut Mango Tequila Sauce.  (No, I don’t work for them; it’s just that good!).

Go to Publix. This is key, they carry a salsa that is the freshest of all the supermarkets called La Mexicana.

• Tub of La Mexicana Salsa (hot or mild doesn’t matter) in produce section
• Lemon or lime juice
• Tri mix diced peppers (next to the salsa)
• 1 jalapeno (optional)
• 1 avocado (optional)
• minced garlic (optional)
• salt and pepper to taste
• Mission tortilla chips #1

Cut the fish into small enough pieces that they will fit on a chip. Add enough lemon or lime juice to soak the fish and put in the fridge for at least 15 to 30 min or until the fish turns white. during that time it will allow you to cut the jalapeno and avocado. Drain the fish and add all the ingredients together and serve cold.

You really cant screw this up if you want to add anything this is the place …corn,extra onions,spicier peppers, cucumber will give a nice crunch. Experiment it’s delish.
Enjoy!

• Mayonnaise
• Panko bread crumbs  (There are a lot of flavored blends, so have fun experimenting with them all!)
• salt and pepper to taste

In this super easy recipe all you do is cover a baking sheet with foil so your wife won’t get mad about ruining her favorite cookie sheet.  Preheat the oven to 350 degrees.  On a small plate or in a pie pan, mix the panko with salt, pepper, and any other seasoning to spice it up.  Take the fish and coat both sides with mayo.  Drop them into the panko mix and cover both sides.  Put them on the cookie sheet and bake for 10-15 minutes.  When you think they’re done, turn the oven to broil for a few minutes until the panko is nice and brown.  Keep an eye on them while they’re broiling.  One minute too long and you might be ordering pizza.

• Tsp garlic salt
• Tsp McCormick Chipotle or simalar Pepper Seasoning
• Tsp mustard powder
• 1/4 cup olive oil
• Splash of lemon or lime juice (fresh or bottled)
• 1 lb of fish

This marinade works quickly in a pinch.  Combine all ingredients with the fish in gallon bag. Mix well and really massage it into the fish.  I like to leave it on the counter so the fish will get to room temp. before I cook it.  When I grill it, I use the remaining juice in the bag to baste the fish.  I go back and forth between lime and lemon for the the different flavors. Don’t let fish sit to long in this marinade or the citrus will start to cook it.  We’re not making ceviche.  This is my wife’s favorite, especially on thicker filets of Cobia or Wahoo. Enjoy!