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:

Printer Friendly

Pecan Crusted Trout w/ Lemon Butter Crab

for the trout:
1 egg
1/2 cup milk
salt
pepper
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)
salt
pepper
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:

Thursday's Treasures @ Food Done Light