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Weather puts a damper on anglers’ fun

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POSTED: January 20, 2014 12:30 p.m.

Hello, friends and neighbors all around the coastal area. The fishing as of late has been somewhat slow because of the cold weather. However, I do have some reports of locals, who wish to remain anonymous, catching plenty of trout out around the St. Catherines Island area. They mostly are using live shrimp and, occasionally, artificial bait.
If it’s bait you need, Rayburn at Yellow Bluff has live shrimp and minnows. Half-Moon has live shrimp, and the Sunbury Crab Company has live shrimp and minnows.
If you’re good on bait, but you’re after a snack, here is a holiday treat that those who live the coastal life will enjoy. Give it a try.

Fried fish balls
Ingredients
• 3 eggs
• 1/4 teaspoon saffron threads
• 2 slices white bread, roughly chopped
• 3 garlic cloves, finely chopped
• 1/2 cup flat-leaf parsley, roughly chopped
• 1 pound thick boneless white fish, chopped
• 1/2 cup plain flour
• 1 cup dried bread crumbs
• Vegetable oil for deep-frying
• 1 cup mayonnaise

Directions
Beat one egg in a bowl. Add saffron. Set aside for 10 minutes. Process bread, two-thirds of the garlic and one-fourth of a cup parsley in a food processor to fine crumbs. Add the fish and process until combined. Transfer to a bowl and stir in saffron mixture, sea salt and fresh cracked black pepper. I also like to add some Tabasco to the mix just to spice it up a little.
Place the flour and bread crumbs into separate dishes. Whisk remaining eggs in a bowl. Shape teaspoonfuls of fish mixture into balls and coat them in flour. Dip them into the egg and coat with bread crumbs. Put the fish balls on a plate, cover them and refrigerate for 30 minutes.
Preheat the oven to 160. Fill a saucepan about half full of with oil. Heat over medium heat until a cube of bread dropped in browns in 10 seconds. Cook fish balls, four at a time, for two minutes or until golden. Transfer them to a wire rack and keep them warm in oven while you cook the rest of the batch.
Combine mayonnaise with the remaining garlic and parsley. Season the mixture with salt and pepper and serve it with the fish balls. Break out some Angry Orchard hard apple cider, and your meal will be a hit with friends and family.

Well, that about wraps it up this week. Remember what Old Tight Line always said: “Get out there and go fishing. And if you do, remember to always keep a tight line.” That’s it from the coast.

 

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