Hello, friends and neighbors. Sorry I have missed you the past couple of weeks. I was a little under the weather, but things are looking much better.
I have a report from my friend Bruce Buggs and party, who went fishing near St. Simons recently. Bruce said they had a nice day on the water, landing about 70 fish. They caught whiting and some nice trout. That’s a good day.
My good friend Neal Patterson tells me he has been catching all the live shrimp he can use right off the dock on Skidaway Island. That means there is bait in the river, and where there is bait, fish can be found.
I’m including a recipe you might like to add to that fish fry after a good day on the water. Throw in some coleslaw and a cold beer and make a meal out of these delicious hush puppies.
If you need bait, Yellow bluff has live shrimp and minnows. Sunbury Crab Company has live shrimp. Halfmoon Marina has live shrimp, and all those places have a variety of frozen bait.
Remember what Old Tightline always said: Get out there and go fishing, and if you do, remember to always keep a tight line. I say get out there and wet a hook — it’s good for the soul.
Halfmoon fried-shrimp hush puppies
1 cup yellow cornmeal
¾ cup self-rising flour
1 teaspoon of sea salt
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ chopped Vidalia onion
¼ cup chives chopped
½ pound cooked shrimp, cleaned and tails removed (chopped)
1 cup buttermilk
1 egg, beaten
¼ cup cheddar cheese grated
1 chopped raw jalapeno
Peanut oil for frying
Mix all ingredients in a large bowl.
Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each.
Remove from oil and set on paper towels to drain. Season the hush puppies immediately with sea salt and fresh-cracked black pepper.