Fishing for sport in Louisiana is so much fun that it’s easy to forget another huge upside: seafood is delicious.

Local species include red drum, crappie, catfish, speckled trout, flounder, tuna, largemouth bass and around 200 more. If you want to expand your culinary prowess, this is the place.

Gear Up

Some fish are dense and oily. Others are delicate and flaky. Flavors range from mild and sweet to robust and pleasantly gamey. That’s why cooking methods for fish are as diverse as the fish themselves.

Invest in a few pieces of quality cooking gear. A “starter kit,” so to speak, might include the following:

Grill. It’s easy to get addicted to grilling. That’s why there are so many corny aprons for sale. With grilling, the mess is minimal and confined to the outdoors. There’s ample space on the grill surface for finicky eaters and cooking to order. Oily, fatty fish, like yellowfin, are ideal for this method, especially for crispy, skin-on preparation.

Deep fryer. Deep frying might be the easiest method. Simply bread the fish (filets, usually), and lower them into a vat of screaming-hot oil. Cook the pieces to an appetizing golden-brown shade, and then drain them on a paper towel. Adding in a few taters and hushpuppies can’t hurt.

Fried catfish is famous in these parts, but there are plenty of other fish in the bayou. Look for firm filets, like sac-a-lait and snapper, that hold their shape well.

(Sac-a-lait, incidentally, means “milk sack.” Depending on whom you ask, the name derives from French or Choctaw. Sac-a-lait is also known as crappie.)

Skillet or griddle. Well-seasoned cast-iron skillets, just like precious jewels or real estate, are hotly contested items in the wills of deceased grannies throughout the South. However, stainless steel skillets are fine too, and all kinds of fish are suited to pan cooking. Depending on the heat level, skillets work for everything from gently sautéed flounder to blackened snapper to pan-seared trout.

No matter how you like your fish, check out Bayou Classic for one-stop shopping. Portable grills and fryers transition smoothly from the beach to your tailgate to the backyard or kitchen back home. You can easily add accessories, like tongs, spatulas and thermometers, as you expand your tastes and skills.

Get Spicy

Tons of flavors pair well with fish. Besides good old salt, pepper and lemon, you could probably eat fish every day for a year without repeating a recipe.

Once you’ve prepped your fish according to how you want to cook it, explore a world of complementary ingredients:

• Dry rubs (For example, paprika, chili powder, garlic powder, cayenne or cumin; or premixed traditional Cajun or Creole rubs. Louisiana natives know you can never have enough Slap Ya Mama.)

• Mustard-, mayonnaise- or yogurt-based toppings like tartar or remoulade sauce

• Pan sauces using broth, wine, vinegar, butter or cream

• Distinctive oils like olive, peanut or sesame

• Fresh ingredients and pantry staples — citrus fruits, ginger, capers, horseradish, tomatoes, onions, garlic, bell peppers, soy sauce and chili crisp

• Fresh or dried herbs like dill, tarragon, thyme, oregano, basil, bay, chives, parsley, cilantro and lemongrass

In short, whether at home or camping out, you almost always have something on hand for showcasing your catch. Try these local favorites:

• Blackened. Blackened-seasoned fish is known around these parts. Coat your catch in a mix of onion powder, garlic powder, cayenne, paprika and oregano, then pan-fry in hot oil until a crust has formed.

  • This is a great universal seasoning, but we recommend trying it out on your offshore catches, like red snapper or tuna. The rich, briny flavor of these fish lends themselves well to the traditional blackened mix.

• Coffee rub. Fine ground coffee makes a great base for the traditional Louisiana flavor profile. Mix it with garlic powder, onion powder, smoked paprika, thyme, oregano, black pepper and cayenne. Add salt and/or brown sugar if desired.

  • This rub is delicious on catfish, red drum and other common catches. In a hot skillet, patiently allow the rub to sear and blacken, undisturbed, in oil or butter (skin side down first).

  • Louisiana natives wouldn’t dream of using anything but Community Coffee — and whatever you do, don’t forget the cayenne.

• Beer batter. Use any firm white fish that fries well. The basic batter has flour, beer and spices, but some folks toss in baking soda or other ingredients for a light texture and extra crispness.

  • Use the local brew, Abita Beer. Otherwise, you’ll get strange looks and arouse suspicion.

• Foil packets. Grilling fish in foil is a convenient way to seal in flavor and keep the fish from drying out. You can pretty much go crazy with ingredients and flavors. Simply place the fish on a square of heavy-duty foil. Brush both sides of the fish with oil or butter. Sprinkle it lightly with salt, pepper and whatever dried or fresh herbs you prefer. You can even assemble a foil packet with chopped veggies, like asparagus or zucchini, and lightly drizzle everything with your favorite vinaigrette. Just seal the packet well and place it directly on the grill, skillet or griddle. After cooking, open the packets carefully! They will release steam.

Alternatively, use a brush and olive oil to “paste” whole grape leaves around the fish. (If the leaves are from a jar, rinse off the brine and pat dry.) Brush oil over the entire surface of the wrapped fish, and cook it directly on the grill grates. The grape leaves will char and even blacken in spots. Trust us: the char is delicious.

Explore Endless Possibilities

With a few exceptions, it’s hard to screw up fish. Sac-a-lait, for example, is great fried, sautéed, baked, smoked or grilled in foil.

For more inspiration, check out these tips and recipes from Louisiana Chef Jay Ducote. Once you’ve tasted a catch you cooked yourself, there’s no going back.