He’ll begin with a crash course in fish and chips with his Boston-Style Beer-Battered Fish and Chips. Scott says the secret to frying fish is to make sure the fish and the batter are very cold. He’ll talk about beer choice, proper seasoning and how to fry. He’ll then talk about a really versatile way to use fresh fish with his Catfish Wrap with Avocado and Tomato Salsa. Scott says the great thing about a wrap is that just about anything can go in it and in this case, spicy crispy catfish is paired with a creamy coleslaw and an avocado and tomato salsa. Finally, Scott says that trout, compared to other fish, doesn’t have a lot of flavor. So, he’ll give step by step instructions on how to turn your catch into Trout Cakes or how to cook fresh trout, stream side, right over the campfire.