With the wind Saturday, and the fog Sunday, I wasn’t able to hop a boat and head offshore. Still got in some good fishing, though. Sheepshead were the target, and they’re finally starting to show reliably. Using fiddler crabs, a bagged about a dozen of ’em on Sunday, ranging up to about 4 pounds. Man, they sure bite LIGHT. You need to be focused constantly on the rod tip if you want to hook them.
Â Other reports are coming in- I saw sheepie’s landed at Blind Pass (by Woody’s), and I heard about a big run of early Pompano at the Jetty in Pass-A-Grille. I may have to check that out…
Meanwhile, the plan is to head out to the deep water on Friday afternoon and bag some grouper now that they’re back in season. Then, the fishing will change to snapper under the full moon. Should be fun!
Crispy Fried Sheepshead
Fillet sheepshead, making sure all bones are removed. Heat peanut oil. Dust the fillets with flour; then dip in a milk/ egg wash, coating completely. Next, roll in a seasoned flour and breadcrumb mix (I always throw in a couple pinches of Paul Prudohme’s Seafood Seasoning, fresh ground sea salt, and a seven pepper blend). Deep fry till golden brown, drain on paper towels, and serve with lemon, Tobasco, and ice cold beer. Enjoy!