Years ago, we had large fish fries with a group of friends. Almost always it was Rockfish from Tims Ford (or later on from Beaver Lake in Arkansas). As was said earlier, the key is to remove the red meat from the fillets. Also on the larger fish, you will need to cut the pieces thin enough so that they cook quickly. I have tried oven, grill and microwave but always come back to deep frying. Coat with white cornmeal with a little salt mixed in and deep fry! If they don't taste good to you, have another glass of beer and try again. Back in the early 90s we caught fish over 30 pounds and always ate them. Don't remember much catch and release back then. I actually prefer the Hybrids over Rockfish to eat. The texture of the meat is a little different but Rockfish are very good!
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