Howdy, friends and neighbors. I hope the folks who had a three-day weekend really enjoyed it.
I have to say, I am disappointed about the Falcons not making it to the Super Bowl. We did get close, but that does not cut it in the NFL.
I have a couple of fishing reports. My good friend, Neal Patterson, and his daughter, Catherine, and her friend, Joe, were fishing around Little Tybee and landed 10 nice-sized whiting. Neal told me his wife, Judy, said there was no more room in the freezer for fish, and it was time for a fish fry. Now, I am down with that anytime.
The sheepshead are biting. Joe Sturla, Bubba Dasher and Matt and Ryan Desbians caught a real nice mess of them this past weekend. They all were nice-sized; the men were using oysters for bait. Those big boys love that.
Rayburn Goodman out of Yellow Bluff said a lot of folks are catching the sheepshead. Rayburn has a new fiddler box at the marina and man, it is nice. He had some of the big old calico fiddlers, and the fish love them, also.
Well friends, the water temperature is a little chilly this time of year, so if you do go fishing, I suggest go deep. Go by Yellow Bluff and get some fiddlers or oysters and give it a try.
I have a little recipe I would like you to try for the big game, or just for fun:
2 cups pecan halves
1 cup (a little more than that) of all-purpose flour
1 teaspoon of thyme
Pinch of basil
1 teaspoon of cracked black pepper
1 teaspoon of cayenne; add a little more if you like
1 teaspoon of garlic
1 teaspoon onion powder
1 large egg
1 cup buttermilk
1 stick of butter
Juice of three lemons, seeds removed
2 cups of chicken stock
1 tablespoon of Worcestershire sauce
Chopped parsley and cilantro
6 spottail bass filets
Sea salt to taste
Process the pecans, and one cup of flour and seasonings in a food processor or old-school blender. Set aside. Whisk together the egg and buttermilk. Melt butter in a large skillet over medium heat. Dredge filets in egg-and-buttermilk mixture, and then in pecan mixture, coating both sides. Place the filets in skillet and cook on high-to-medium heat for three to five minutes.
Back to the reserved butter in the pan add one tablespoon of flour and stir while cooking medium to high. Add lemon juice, stock, parsley and cilantro and Worcestershire sauce. Stir over reduced heat until sauce thickens. Serve with some crispy beer battered onion rings and nice chilled Hoegaarden pale ale; it also is called white beer. Try that for game time or any weekend and see how you like it.
Now if you do go fishing remember what Ol’ Tight Line always said: “Get out there and go fishing, and if you do remember to always keep a tight line.”
Well that’s it for this week, folks.
Living the tight-line life on the coast,
Tight Line Jr.