On this edition of the Journal we’ll target Striped bass in deep water using fly rods and sinking lines. On Gear Time our anglers discuss the tackle needed to fish deep when the weather is hot.

Ingredients:

6 tbsp. butter, softened

1 fresh red chile minced

1 medium shallot, minced

1.5 tsps. Finely grated lemon zest

Salt and Pepper to taste

2 large eggs

1 package House-Autry Southern Baked Chicken

4 large skinless trout fillets

2 pounds sautéed spinach

This week on the Journal two professional guides spend the morning in pursuit of the sporty speckle trout. On Gear Time they discuss the tackle they used to catch fish.

Ingredients:

2 quarts Oysters, drained

2 cups House-Autry Pork Breader

2 stalks celery, cut into ½ inch pieces

1 small to medium onion, cut into 1 inch pieces

1 medium green bell pepper, cut into 1 inch pieces

Oil for frying

1 cup House-Autry Cocktail Sauce

cup Apricot Preserves

On this edition of the Journal we are fishing Randleman Reservoir early in the season for largemouth bass. On Gear Time our anglers discuss the lures that caught fish.

Ingredients:

1 pound Shrimp, peeled and deviened (61-70 count)

2 cup House-Autry Seafood Breader

¼ cup House-Autry Bold & Zesty Sauce

2 tbsp Coconut

Oil for frying

1 cup broccoli flowerets

1 cup pea pods

½ sliced red bell peppers

6 mushrooms, thinly sliced

This week on the Journal we learn the importance of tide and fresh bait in the pursuit of Red Drum. On Gear Time our anglers share how they rigged up to catch fish. And we join Donna Reynolds in the kitchen for a spicy shrimp recipe.

Ingredients:

1 cup House-Autry Chicken Breader

3 pounds pheasant pieces

½ cup chicken broth

¼ cup apple juice

1 apple, sliced

1 small clove garlic, crushed

On this edition of the Journal we’ll fish Lake Norman for Crappie with one of the top freshwater guides in the state. On Gear Time our guide discusses what you need to catch fish.

Ingredients:

2 cups cooked combination of chilled chopped shrimp, fish, scallops, each

¼ cup House-Autry Tartar Sauce

¼ cup mandarin oranges

¼ cup coarsely chopped pecans

2 tablespoon mandarin orange juice

¼ cup dice green apples

Salt and pepper to taste