Live Bait Spanish (2604) On this edition of the Journal we take a look at drifting live bait for Spanish Mackerel.

Ingredients:

8 whole quail

2 bottles House-Autry Bold and Zesty sauce, divided

1 package House-Autry Chicken Fry

Oil for frying

On this edition of the Journal we take a look at the return of one of North Carolina’s great mountain rivers after years of abuse. Our anglers discuss the river and the tackle on Gear Time.

Ingredients:

1.5 pounds flounder filets, cut into 3 inch pieces

1/4 cup House-Autry Spicy and Hot Breader

1 cup House-Autry Fish Fry

Oil for frying

This week on the Journal we fish late in the fall season for the sporty and tasty flounder. On Gear Time our anglers discuss the type of equipment you will need to be successful. In the kitchen Donna Reynolds prepares a flounder recipe that is sure to catch your attention

Ingredients:

1 (8-ounce) pkg House-Autry Sweet Yellow Corn Bread Mix

2 tbsp butter, softened

4 ounces cream cheese, cubed and softened

1 can (15 1/4-ounces) creamed corn

2 cans (4-4.5 ounces) chopped green chilies

2 eggs, slightly beaten

4 striped bass fillets

1 cup of favorite salsa

1 avocado, sliced and topped with lime juice and salt

...and switch to sub surface later in the morning. On Gear Time our anglers discuss the lures that caught fish. Donna Reynolds prepares a stuffed striped bass recipe in the kitchen.

Ingredients:

3 bacon strips

1/2 cup mushrooms, sliced

2/3 cup House-Autry Buttermilk Biscuit Mix

3 large eggs, slightly beaten

1 cup milk

3 tbsp butter, melted

1 cup lump crab meat, chopped

1 cup fresh chopped spinach

1 cup Monterey jack and cheddar cheese blend

Salt and pepper to taste Paprika to taste

Our anglers discuss the lures and conditions they fished under.