But when it comes to absolute finger-lickin', lip-smackin' goodness, there's just one way to cook your catch—breaded and deep-fried to a crispy, golden brown.
And while it's hard to beat grandma's electric Sunbeam frying pan—or cast iron on a grate in the Canadian Shield—when it comes to preparing fish for big families, the trick is cooking lots of fish fast.
Good thing for Homer, Louisiana-based R&V Works' mechanical genius turned culinaria.
Enter "The Original" Cajun Fryers.
Gotta love they're made in America, unlike the last outdoor fryer I bought, which long ago joined a truckload of my uncle's empty Busch Light cans and scrap aluminum.
Unlike the "bargain" fryers found at big boxes across the land, Cajun Fryers appear solidly-built, and offer common-sense safety features – a big consideration around family. Looks like they're also built for easy transport and cleaning.
Expensive? My guess is probably not for what you get. Plus, you're keeping work boots on American soil.
R&V Works offers nine models of the Cajun Fryer http://www.cajunfryer.com/CajunFryer.html#4bask , from the best-selling 2.5-gallon, one-basket fryer to a 17-gallon, six-basket monster. They say the mid-size four-basket model can feed 70 to 80 people an hour, just in time for July 4th and summer parties!
Note: Seems "Mr. Crappie" Wally Marshall is now in the custom fryer/cooker/grill market with something called the "5-in-1 Cooker" that smokes, fries, barbecues … does everything but catch the crappies, and I'm sure Wally's working on that, too.