Dec 3, 2012

Gone Fishin'

Every Fall we're fishin' the marshy outskirts of Louisiana.  
Way down past New Orleans.  Not quite to the Gulf.

Hurricane Isaac left defoliated trees, flooded roads, 
a lake full of marsh grass, and downed fishing camps.

But there's still fishing to be done after the fog lifts.

As the sun comes up, we search for birds.
Which lead to shrimp.  
Which lead to schools of speckled trout pigging out this time of year.

Or so we hope.  

The drum and redfish haven't been running much since the oil spill.
Except for an occasional stray.

This was a year for trout, apparently.
I didn't have enough fingers to hold them all.

Catch of the day

If it weren't for the picking up and worrying every time there's a hurricane threat, 
I think I could live down here on the bayou.  
In this little community 
of waving to your neighbors from a boat 
instead of the street.

Already waiting for next year.

Last year we added crabbing and BB guns to the mix.  This year saw a new development of riding a four wheeler with a girl.  An older girl.  About whom The Boy has been teased mercilessly.  In a year or two the joke will be on me.

Camp 2010
Camp 2009

One of my brothers decided to fry up some crab claws during our fish fry.  I've never had a fried crab claw, but this batch won't be my last.

Once we were home, I made the dish below with speckled trout from our trip, which aren't really trout at all.

The cooked crab I used was leftover from a boil at the camp--so it was already seasoned and spicy.

This post featured at:

Miz Helen’s Country Cottage

White Lights on Wednesdays

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Pecan Crusted Trout w/ Lemon Butter Crab

for the trout:
1 egg
1/2 cup milk
speckled trout fillets to feed 4
1 heaping cup pecan halves
2 Tbsp flour
1 Tbsp olive oil
1 Tbsp butter

for the crab:
4 Tbsp butter
juice of 1 very large lemon
5-6 dashes hot sauce (or to taste)
1 cup cooked crab

Whisk together the egg and milk in a shallow dish and season with salt and pepper.  Add the fish fillets and allow to soak briefly while you put together the pecan coating.

In a food processor, pulse together the pecan halves and flour.  Pour into a shallow dish. Begin heating the olive oil and butter together in a large skillet over medium heat.

Lift the fish fillets from the egg wash and allow excess to drip off.  Coat the fish with the pecan mixture, pressing it into the fillets.  When the oil and butter mixture is hot, place the fish fillets in the skillet.  Cook until golden brown, turn, and continue cooking until fish is cooked through.  Remove fish from skillet, and hold in a warm oven.

In the same skillet, add the 4 Tbsp of butter, lemon juice, and hot sauce.  Season with salt and pepper, stir, and heat through on medium low.  Add the cooked crab and heat gently.

While the crab warms, plate the fish fillets.  Spoon the crab and lemon butter sauce over the fish and serve right away.

Linking with:
The Chicken Chick
 Hearth and Soul blog hop at Premeditated Leftovers
Love Bakes  Good Cakes
Nap-Time Creations
Back for Seconds
White Lights on Wednesdays
Recipe Box Miz Helen’s Country Cottage Gallery of Favorites
BWS tips button Freedom Fridays
Seasonal Sunday Teapot copy Thursday's Treasures @ Food Done Light


  1. I agree with you about the uniqueness of the culture of Louisiana. I was just saying this to the financial person in my hubby's oncology office today. The people there just have such a pride about their state, their food, their families.

  2. It looks like you guys had a fantastic time. You caught a ton of fish! I can hear the boy being teased now. It probably sounds exactly like what occurs in my house. We are terrible and relentless about teasing the kids. But yeah, one day the joke is totally gonna be on us.

    I've never seen fried crab claws done that way before. Very interesting. I guess part of the shell is peeled off to reveal the crab meat in the claw before it is breaded? Either way, you know that's good eatin'.

    I've never tried pecan crusted fish before, but it's been on my to-do list for awhile. Looks delicious!

  3. I haven't even had breakfast yet and I'm hungry for fish and seafood now! What a great trip and great memories. And I will have to try that trout (that's not really trout!)

  4. Looks like y'all had tons of fun. I love fried crab claws, but let's be honest, what isn't wonderful fried? Thanks for the recipe.

  5. I bet a lot of memories were made - looks like a good time .... and this dish sounds fabulous, Michelle! Thanks for sharing at All my Bloggy Friends this week :)

  6. Looks like ya'll had a lot of fun and what a great catch! I LOVE fried crab claws and usually order them at Don's Downtown. And love the trout recipe, too, but especially that Lemon Butter Crab! To die for, cher! Great pics, too!

  7. This sounds soooo yummy!

  8. love the pictures and the recipe sound divine come see what we shared at

  9. Wow! What a great story. You cannot beat fresh fish. I love the addition of the crab with the trout. Would love for you to share tonight on Thursdays Treasures. Link Party will open at 8pm. Added you to my Google circle

  10. I am always looking for new ways to cook fish. This sounds delicious!

  11. Love this post, the recipes and your blog! Thank you for sharing on Thursday's Treasures. <3 and hugs!

  12. Oh my gosh, your trout looks amazing. I love nut crusted meals. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
    Debi @ Adorned From Above

  13. Hi Lovely, I'm your new follower from Blog Hop.
    Love your awesome blog. Feel free to check out & follow my blog @

  14. beautiful pics and very nice fish recipe - I do catfish very similar...
    I read this a while back but had to come back when I had a little time - never had fried crab claws? and yes, don't let it be your last for sure... some of the best (I think) are done right on Mobile Bay, and the batter is like a thick, seasoned tempura, with lots of paprika making the batter golden red... I can eat 2 pounds with a spicy red cocktail sauce and be happy all night! that and west indies salad (recipe in cookbook)
    had to laugh at the 4 wheeler, and the girl, and next year's joke..

  15. Wish I was right there in the Bayou fishing with you'al, what a great place. My mouth is all set for your fish fry and can't wait to try your recipe. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  16. One of the worst things about living in the desert is the limited fishing opportunities. Your pecan crusted trout looks wonderful! Thanks for sharing your recipe with the Hearth and Soul Hop.

  17. What an amazing catch you got! Talk about a successful fishing trip! Your recipe sounds so delicious. I love the pecan coating and the crab topping too.

  18. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy you new Red Plate.
    Come Back Soon!
    Miz Helen


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