Welcome to a new year, friends and neighbors:
I hope everyone had a nice and safe holiday. The cold snap has put a small setback on the fishing right now, but I have a good recipe for any time.

FRIED OYSTER STEW
What you will need:
16-20 shucked oysters from the shells, reserved and strained
Buttermilk
Seasoned flour (salt, pepper, paprika, cayenne, Toni Shack’s Seafood seasoning)
Vegetable oil, peanut oil or canola oil will work for the flash frying
For soup base:
1 quart heavy cream
4 tablespoons unsalted butter
Sea salt
Fresh cracked black pepper
Tabasco
Worcestershire sauce

This is where I would slice a small loaf of sourdough, dip it into olive oil and sprinkle with parmesan, toast until crisp. Homemade oyster crackers.
Garnish with minced chives and scallions. Soak freshly shucked oysters in buttermilk. Heat oil in saucepan with high sides (cast-iron skillet will work well).

Prepare stew/soup base: Gently heat cream and reserved-oyster liquor. Bring mixture to a gentle boil, reduce heat or remove from stove.
Dredge drained oysters in seasoned flour. Drop in oil individually. Do not crowd pan. Flip each and remove when golden. Drain briefly on paper towels until all are fried.

Add Tabasco and Worcestershire (generous dash of each) to soup. Divide into four bowls. Garnish with the chives and scallions and the homemade oyster crackers.

Serve with some chilled Bass Ale, and I think you will find a new favorite.
Well, friends, this week, we lost another great friend of the coast: Mr. Charlie Holm, a longtime friend of my father’s and a good friend to our coastal region. I would just like to say a fond farewell, Mr. Charlie, we will miss you. Thanks for all the good days of fishing from your dock, my friend. R.I.P.

Well, friends, remember what Old Tight-Line always said. If you can’t go fishing, he would enjoy a good meal.