You Are Going to Want to Eat These Best Tasting Freshwater Fish
For some people, fishing is entirely about the chase: catch, release, repeat. But for others, it’s about the more comprehensive process of chasing down your own dinner rather than buying it. And whether you fancy crispy fried fillets or savory cuts off the grill, freshwater fishing can produce elite table fare. But what are the best tasting freshwater fish?
During your years of fishing, have you ever stopped to consider the delicious free meal you’re tossing back into the water? True, not all fish are created equal. Some undeniably taste better than others, and some should never find their way into a to-go cooler. But how can you know?
I’m going to share which ones are the best tasting freshwater fish, the most effective ways to cook them, and ultimately, how to get the most out of our catch. These are four freshwater species that belong on your dinner table.
Walleye
Walleye is widely beloved in the upper Midwest—Minnesota declared it the state fish—and for good reason. I love to eat what I catch, and I consider walleye the best-tasting freshwater fish. Been that way since the first time I tried it some 20 years ago.
They’re an absolute blast to catch and typically measure 14 to 22 inches. The trophy-worthy ones, though, stretch to more than 30 inches and weigh 10 pounds or more. And they taste good. They have flaky, white meat with a mild, sweet flavor that’s simply unmatched. Walleye are easy to cook, which makes them great for novice cooks. And they’re versatile. Most commonly, though, they are pan-fried or baked. The former is my personal favorite.
Pan-Fried Walleye Recipe
Ingredients:
- 4 walleye fillets
- Salt and pepper
- 1 cup all-purpose flour
- ¼ cup butter or oil
- Lemon wedges for serving
Instructions:
- Season the walleye fillets with salt and pepper.
- Dredge the fillets in flour and shake off any excess.
- Heat the butter in a skillet over medium heat. Add the fillets and cook for three to four minutes per side, or until golden brown and cooked through.
- Serve with lemon wedges.
Best Tasting Freshwater Fish: Catfish
Walleye is my pick for best tasting freshwater fish, but catfish have my heart. I’m a Southerner. I grew up along the James River in central Virginia. Catfish were not some evening hobby. Rather, they were a way of life.
We caught everything. Channel cats weighed between two and 10 pounds. Flatheads and blues exceeded 50 pounds. We used both rods and trot lines and kept the freezer full all summer.
You have a number of ways to prepare them—blackened recipes seem to be a growing trend—but there simply is no substitute for deep-fried catfish.
Fried Catfish Recipe
Ingredients:
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- Vegetable oil
- Hot sauce and lemon wedges, for serving
- Extra: I like to experiment with different seasonings in my cornmeal, typically leaning toward a spicier, Cajun profile.
Instructions:
- Soak the catfish in buttermilk for 30 minutes to an hour to tenderize fish and cut any muddiness in flavor.
- Use a shallow bowl to combine cornmeal, flour, paprika, garlic powder, salt, and pepper.
- Remove catfish from buttermilk and dredge in the dry mixture, pressing lightly to coat.
- Heat about 1 inch of oil in a cast-iron skillet to 350 degrees.
- Fry catfish for 3 to 5 minutes per side, or until golden brown and crispy.
- Drain on paper towels and serve hot with lemon wedges and a splash of hot sauce.
Best Tasting Freshwater Fish: Crappie
Crappie are a staple across both the South and Midwest, especially around spring spawning seasons. They can produce great meals, and great quantities of them. Typically caught with light tackle and jigging methods, they’re on the smaller side—keepers measure 8 to 15 inches—but a good day on the boat can yield excellent returns.
You can’t really go wrong when choosing a recipe. Deep-fried and grilled recipes are easy to master, and they consistently hold up. However, one of my all-time favorite freshwater recipes is the “Crappie Cake.”
Crappie Cake Recipe
Ingredients:
- 2 cups cooked crappie fillets (flaked)
- 1 egg
- 1 to 2 cups breadcrumbs (panko or plain)
- 2 tbsp mayonaisse
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley (optional)
- ½ tsp Old Bay or Cajun seasoning (I tend to add a little extra)
- 1 to 2 dashes hot sauce
- Salt and pepper, to taste
- 2 to 3 tbsp oil or butter, for frying
Instructions:
- Cook your crappie by baking, steaming, or lightly pan-frying. Let cool, then flake the meat into small pieces.
- Use a mixing bowl to combine all ingredients except the oil. Stir gently until mixture holds together.
- Form into 6 to 8 small patties, pressing firmly so they don’t fall apart.
- Heat oil in a skillet over medium heat.
- Fry the crappie cakes for 3 to 4 minutes per side until golden brown and crisp.
- Serve hot with remoulade, tartar sauce, or a lemony aioli.
Best Tasting Freshwater Fish: Rainbow Trout
Anglers who prefer fly fishing have a favorite: rainbow trout. They offer a wealth of entrees to choose from. A traditionalist might lean toward grilling them whole and stuffing them with herbs and garlic, or simply pan-searing the fillets. Both of these recipes have stood the test of time for good reason, but some anglers out West will prepare a smoked trout dip.
Smoked Trout Dip Recipe
Ingredients:
- 8 oz smoked trout (skin removed, flaked)
- 4 oz cream cheese, softened
- ¼ cup sour cream
- 2 tbsp mayo
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp minced red onion or chives
- Salt and black pepper, to taste
- Optional: dash of hot sauce or horseradish for kick
Instructions:
- Use a medium bowl to mix cream cheese, sour cream, mayo, lemon juice, and mustard until smooth.
- Fold in smoked trout, dill, and red onion.
- Season with salt and pepper to taste. Add hot sauce or horseradish if you want a little bite.
- Chill for 30 minutes before serving to let the flavors meld.
You will find many other species worth a spot at the dinner table, but in my experience, these are the best tasting freshwater fish. They may alter your catch, release, repeat routine if you give them a chance. If you are more of a saltwater angler, check out the tastiest fish you can catch in the Gulf of Mexico.
David Schlake
