Catch... Clean... Cook

Check out the video below:

There’s nothing quite like a day on the water—especially when it ends with a fresh meal you caught yourself. On this particular trip, we launched out of Wrightsville Beach, NC, chasing some promising new numbers. About 40 miles offshore, we throttled back and dropped our lines.

The first drop landed us a beautiful red grouper, and just like that, we knew this spot was worth sticking around. Over the next few hours, we reeled in a mix of black sea bass, gag grouper, and a few snapper for good measure.

Once back on land and cleaned up, we brought the catch into the kitchen. The fillets were sliced into bite-sized cubes and dipped into a simple egg-and-milk wash. From there, each piece was tossed in seasoned flour and given a good shake before hitting a hot cast iron skillet. They came out golden, crispy, and smelling so good they could’ve stopped traffic.

We like to keep the prep simple—when the fish is this fresh, it really doesn’t need much. Just a squeeze of lemon and a side of dipping sauce does the trick. We served it up with a Greek salad and warm baked rolls, keeping the meal light, fresh, and flavorful.

At Local Catch, we live for these Catch and Cook days. Great food, even better company, and the kind of camaraderie that turns every outing into a lasting memory.

Check out our go-to recipe for the fish breading and dipping sauce below!

(All fish caught and consumed were harvested legally and in season.)

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Breading Recipe

• House Autry Seafood Flour
• Slap Ya Mama Cajun Seasoning
• Salt
• Pepper
• Onion Powder
• Garlic Powder

We’re from the South and just use our eyes instead of measuring spoons…

Dipping Sauce Recipe

• 3 parts Mayo, 1 part Texas Pete Hot Sauce
• Dash of Slap Ya Mama Cajun Seasoning (Original Blend)
• Dash of Salt and Pepper
• Squeeze of Lemon Juice