The Alabama Bass Trail is known for its sport fishing and, as such, for a responsible catch-and-release ethic. Many know, though, that there is plenty of good eating out there when it comes to our variety of species along the trail.

As far as bass go, striped bass is known as prime table fare, with large, flaky filets of white meat. Of course, Alabama is also known for its abundance of catfish, a favorite on restaurant menus statewide. In addition, crappie, drum and bluegill are known to be tasty as are the redfish and flounder found in the delta near southern end of the state.

Some species are tasty when baked and broiled but no one can deny that fried fish is number one in popularity here. Here are some helpful tips for tasty results when cooking your catch.

Tips for the best fried fish:

1.) Pick your batter. The simplest coating for fried fish is seasoned flour, cornmeal or a combination of the two. Some prefer a beer batter for a more traditional fish-n-chips coating, while others choose to dip in milk or buttermilk before coating with batter. The choice is a matter of taste, so you might need to try some options and come up with a traditional favorite of your own.

2.) Make sure to deep fry with the cooking oil at a temperature of 365 to 370 degrees and fry only a few pieces of fish at a time. If you add too much, the oil temperature will drop too far, making the fish greasy. The proper oil temperature will seal the batter immediately, ensuring fish only absorbs a minimal amount of oil.

3.) Don’t overcook fish coated in batter. The coating should be a nice golden color when the fish is done and ready to serve. Any darker and you risk burning the batter and turning it bitter.

4.) Drain the cooked fish on paper towels to soak up that last little bit of unwanted oil.

Consider cooking your catch to cap off your next trip on the Alabama Bass Trail. It’s a way to enjoy one of Alabama’s most well-known traditions. And it’s a delicious decision!