Hello, friends and fellow anglers all around our beautiful Georgia coastline.
I was lucky enough to have my good friend Capt. Hippie give me a nice little cast net for my birthday. I must say, I have never used a 3-footer before, but it certainly worked just fine. In 10 casts, we had about 3 quarts of fishing-size shrimp.
Recently, the Captain and I hit the docks on the Halfmoon River. Not a bad little afternoon trip. We landed three spottail bass, all about 19 inches. We also hauled in three black sea bass and four pinfish. That took us about 45 minutes, left there and cleaned the fish and still got to the Georgia game by the second quarter.
I wish we would have fished longer. Oh well, go Dawgs, keep on moving.
Later in the week, Boo Hall and I hit the docks on Halfmoon again.
Travis Mobley fishing with Mike Flatt out of Harris Neck caught 10 trout, five reds and one flounder.
We had a fine afternoon netting four nice spottail bass, three black sea bass and seven good-sized pinfish.
If you are not familiar with the pinfish, it is a multicolored saltwater perch.
It may be a little boney, but deep-fried to a crisp with coleslaw or cheese grits, it is a tasty meal.
Anyway, we left them biting as the sun was going down.
Clean them up and fry them and serve them up with some ice-cold Corona Light.
Hey, folks, here is a little bit you may enjoy. This is from right@home recipes with a little added touch from me.
4 8-ounce chicken breasts
1 pound shrimp (16-20 pieces), peeled with tails on
1 cup buttermilk
¾ cup flour
¾ cup cornmeal
2 teaspoons sea salt
2 teaspoons fresh cracked black pepper
1 tablespoon paprika
1 teaspoon dry mustard
1¾ cups pecans ground
5 tablespoons butter for sautéing
Honey Mustard Sauce
½ cup Dijon mustard
½ tablespoon Tabasco
½ cup honey
• Beat eggs and buttermilk together with a fork
• Grind pecans in food processor. Place in a bowl and mix together with flour, cornmeal, salt, pepper, paprika and dry mustard.
• Dip chicken in egg/milk mixture and press both sides into pecan mix.
• Do the same with shrimp
• Melt butter in a large skillet on medium heat
• Cook breasts on both sides for about seven to eight minutes, or less time if you use cutlets.
• Sauté shrimp to a nice brown on both sides for around three to four minutes
• To make the sauce, stir mustard, honey and Tabasco together until completely combined. Serve on the side.
• Pair this up with a bottle of good chardonnay, and the evening shall begin.
Enjoy, my friends, and go fishing every chance you get. 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 this week. In closing, friends, I would like to send out a blessing of good faith and may God be with you, my brother and friend Joe Bennet Hall.
Living the tight-line life from the coast,
Tight Line Jr.