Heirloom Recipe Photo Cred: BMC Photography Maria Key at Charlie's Fish Market   (for 3-5 pounds of fish) 3 pounds self-rising cornmeal 3-4 teaspoons salt 1 teaspoon black pepper Pat fish dry and coat both sides in the mixture.  Fry fish in vegetable oil once it reaches 350 degrees.  When the fish begins to float and is golden brown, flip and monitor, making sure the internal temperature reaches 145 degrees. Photo Cred: BMC Photography

Written by Nick Gallos, Charlie's Fish Market Photo Cred: BMC Photography Ingredients 2 whole fish around 2 lbs. each, i.e.: perch, snapper, sea bass, sheepshead  1/4 -1/2 cup extra virgin olive oil 3-4 fresh lemons Salt and pepper Sprigs of fresh dill 1/2 of a small onion (divided between the fish) 2-3 cloves of minced garlic Picking and Dressing Fish When picking out your fish, use your nose first. Fresh fish should have an ocean or briny water smell. After that, let your e