Went fishing. Need Help

Hey all, I went fishing recently and now have several fish to eat and I have no idea how to prepare them. (I am new to fishing)
Here is what I caught that I was told might be good eating:

several sand dabs (I think I know how to cook these, but suggestions are welcome, as well as tips on how to prep 'em.)

several perch (I think I need to try my hands at fileting these babies)

1 mackerel

2 jack smelt

These were all caught off the pier on Santa Cruz. I am aware they don't go well together, but I want to try to cook what I caught, 'cuz isn't that why you go fishing? My in-laws who are teaching me to cook, often give the fish they don't want away to people they know will eat 'em, but I wanted to see what I could come up with.

ANY ideas on prep, cooking, etc. are welcome.

crashnjive in Home Cooking

Napa/Sonoma - small and good sparkling wine vineyards?

Acacia had a new sparkling pinot/chardoonnay when I was there three years ago or so. It was great then and should be better now that they have had time to perfect it.

crashnjive in San Francisco Bay Area

Cornflake Chicken-How to keep the damn things on

Thanks everyone, I tried my eggwash one more time (buttermilk sounded awesome, but I didn't want to run to the store again, I'll try it next time) but made sure I crushed the cornflakes to a pure crumb state. Worked very well.

crashnjive in Home Cooking

Cornflake Chicken-How to keep the damn things on

I don't hate mayo at all, and I understand its uses in cooking. It sounds wierd but a great peanut butter bannana isn't as good without mayo to make the sauce creamy, but I hesitated to use it on the cornflake chicken because
a) I love honey walnut shrimp at chinese restaurants when done right, but in a lot of the dishes you can taste the mayo and its gross, and I was afraid of it turning out like that and
b) I consider cornflake chicken a some-what healthy alternative to fried chicken, and mayo seemed to nullify the effect. Trying to watch my chelesterol a little bit.

crashnjive in Home Cooking

How do I keep scambled eggs from turning green in a chaffing dish?

Have you made sure to stir them every 5 minutes or so? When I cater, scrambled eggs are rarely left to sit for long periods of time without someone mixing them up.

crashnjive in Home Cooking

Cornflake Chicken-How to keep the damn things on

I want to make cornflake chicken tonight. When I have made it before I couldn't get the cornflakes to stay on my bone-in chicken. I have seen recipes that call for dipping the chicken in flour and then egg wash, edgg whites, or even milk. I've also seen melted butter. One called for mayonnaise (ewwwchhh). What do you all think is the best way? Help me.

crashnjive in Home Cooking

SF trip

Oh.. Mamma's is amazing. I miss many San Francisco restaurants from Mamma's to Tommy's to Pluto's to Park Chow and Naan Curry. So many good eats.

crashnjive in San Francisco Bay Area

Camping Recipes

Hey all, I'm going camping in Anzo Borrego this weekend and was wondering if anyone had any good ideas for camping dinners. I would like to try roasting a game hen, but not sure if it's really feasible, as I don't have a spit of any kind. (I could butterfly 'em I suppose.) Any other ideas are welcome.

crashnjive in Home Cooking