Hello, friends and fellow anglers. Hope all in well in your world. I would like to wish a belated Happy New Year to everyone.
I have heard some fisherman are catching trout out in McQueen`s Inlet and some spottail bass along the Intracoastal Waterway. The dock tour has been good this year so far. Capt. Hippie and I still are nailing a big red or two almost every weekend. I will be back out this weekend on the dock tour; hopefully, our luck will stay with us. I will let you know next week.
Well, with football on the horizon, I thought I would throw out a good game-day recipe — hot and crispy shrimp cakes.
Here is what you will need:
1 pound shrimp-peeled, deveined and chopped.
1 1/4 cups coarsely crushed buttery round crackers
2 jalapeno peppers, seeded and chopped
1 cup Dukes mayo
1 tablespoon prepared yellow mustard
10 dashes of Tabasco
1 1/2 tablespoons of Parmesan cheese
1/4 cup chopped onion
1 quart of oil for frying
In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayo and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into eight patties. Heat about a half-inch of oil in a deep, heavy skillet over medium heat. When the oil is nice and hot, fry the patties for about five minutes per side, or until crispy and brown. I suggest you serve them up with an ice-cold Sierra Nevada Pale Ale. You will be ready for game time.
Now, if you need bait, here is where to go:
• Rayburn at Yellow bluff has live shrimp and minnows.
• Half Moon has live shrimp.
• The Crab Company has shrimp and minnows.
Now, 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 for this week from Tight Line Jr., living the tight-line life on the coast.