It’s been a while since we put up any cooking tips, and our friend Todd "Marsh Man" Masson’s recent video on catching and cooking crappie and catfish reminded us of that. We decided it was time to do a quick piece about some recipes we picked up while filming fishing shows across the land.

Our crew here at Sportsman’s Outfitters loves to fish, and we love to eat them as well. Especially speckled trout and crappie. One of my favorite recipes I have ever tasted was on an expedition to Ocracoke Island on the outer banks.

First, prepare a pot of your choice of pasta and let it be cooking. Next, take a metal cookie pan and spray with pam spray. Cut a red onion into ¼” thick slices. Separate every other onion ring and place in rows on pan arranging them on concentric rings from the largest rings to smallest leaving a gap between rings. Place a pat of butter in the middle of each ring. Lay your trout fillets on top of the onion rings so that the fillets are suspended from touching the pan. Take a generous amount of Hellman’s mayo and rub the fillets until they are coated well. Next place the leftover onion rings in the same manner as you did in pan on top of each fillet with a pat of butter on the top. Season with Old Bay or similar seasoning or plain salt and pepper. If you like black olives sliced olives can be sprinkled over top as well. Place in oven at 450 degrees for 6-7 minutes until the fish flakes easily with a fork. Remove and drain pasta and place servings on dishes. Next, remove fillets and set aside and pour pan drippings over pasta dishes. Place fillets on top of pasta and serve. Mighty tasty indeed.

That's all for today 🍽. Remember to check in with us every Tuesday for more tips from our expert staff and pro staff around the country!