How do you like your fish cooked? During Friday's show, we asked people to give us their best fish recipes and our listeners certainly stepped up to the plate! When our producer Tamara was growing up, her family used to fight over who got to eat the eyes.

Tim from Murrin Murrin likes his fish with half an inch of batter but reckons anyway without the eyes is ok because he doesn't like his dinner looking at him! Our regular Anna Matthews from Main Roads says normally she would steam the fish and put on a basting of fresh coriander and garlic.

"Then have it with some chips, or a fresh salad," she said. Tamara says her family might like the eyes but she keeps it simple and relies on the ingredients themselves. "So if I have a fillet, I just have a big, fresh beautiful fillet, dusted in a bit of salt and pepper and flour and thrown on the barbie."

Or she gets a whole, fresh fish and wraps it in foil then inside the foil puts chopped tomato, chopped onion, slices of lemon and some garlic.

"Just put that all in the foil with the fish, put it on the barbie - or in the oven - the foil really keeps it moist and you open it up, get a fork and the skin just falls off the fish."

Janice Roddick is a fishing expert from Carnarvon.

She won't give up the secret of where to catch good eating crabs but she does have one tip.

"When you put them in your esky, or wherever you're putting them, just cut some mangrove leaves off and put them in your esky - it stops them from fighting each other.

"It's some sort of calming, soothing thing."

Her favourite fish meal is a mango curry her partner cooks.

"When the mango season's on and they're fresh mangoes, slice up your mangoes, pop them in with a cream sauce, a few secret herbs and spices and it's absolutely delicious."

Serve with a bit of rice, she says.

Jeni Gates is Mornings' regular Exmouth fishing correspondent.

"Steam the fish; chop up ginger, shallots, different herbs and spices and chilli over the top of it," she said.

"Heat up a bit of olive oil, in the olive oil you put a couple of chillies, heat the olive oil until it's not quite smoking, take it off the heat, pour that over your chopped up little bits on top of the fish and it sizzles and crackles and cooks that.

"Then you put a little bit of sweet soy sauce on it. It is absolutely divine."

We just loved this unusual recipe by Terry, in Karratha. It's fish baked in clay - you can listen to Terry's recipe here too.

In the Murray region, of NSW and Victoria, Terry says, you catch a murray perch over there, hook it out of the water then plaster it in wet black clay from the riverbanks straight away.

"Put it straight into the coals, bake it until the clay starts to crack and goes very dry on the outside," Terry says.

Bring it out and let it cool off so you can handle it then just break the clay in half and the scales and th skin stick to the clay on the inside.

"It's just like having it in a clay plate then, you can just eat it fresh from the inside.

"The head, all the internals shrivel up to about the size of your thumb and remain attached to the head so you can just take that and remove it in one piece.

"Then the rest is just yummo!

"I'm pretty sure that prior to putting it in the clay, if you wanted to clean the fish, clean the internals out and stuff some other things in there, like tomato, onion or any of those sort of things it would probably come up really good.

"That way it cooks in its own juices and also the moisture of the clay stays inside."