On this edition of the Journal we fish an inlet for red drum. There must be 400-500 fish in the school but you need to be aware of your surroundings. Our angler's discuss the lures and tackle needed on Gear Time and Donna Reynolds prepares oyster puppies in the kitchen.

2910 Oysterpuppies

1 pint oysters

2 cups House-Autry Plain or Onion Hushpuppy Mix

Pinch of salt and pepper

1 cup water

Oil for frying

Drain oysters, reserving liquid; cut into quarters. Combine cut oysters, reserved oyster juice, Hushpuppy Mix, salt and pepper. Add water to mixture; stir well and allow to sit for 5 minutes. Heat oil in a skillet or deep fryer to 365°F. Stir batter; drop by the tablespoonful into hot oil and fry for 2 1/-3 minutes, or until golden brown. Serve with cocktail or tartar sauce. Makes approximately 35 oysterpuppies.

This week on the Journal we'll try something different by trolling for catfish.This method of fishing can be very productive. On Gear Time our angler's discuss how to do it and we'll join Donna in the kitchen for a catfish recipe.

Parmesan Pecan Fried Catfish

2 pounds catfish fillets, cut into 1-inch wide strips

1 cup buttermilk

1 cup ground pecans

2/3 cup grated Parmesan cheese

House-Autry Southern Chicken Bake

2 tablespoons House-Autry Spicy Hot Breader

Place catfish and buttermilk in a large zip-top plastic baggie. Seal and chill 1 hour. Remove catfish from buttermilk, discard buttermilk.

Combine pecans and next 4 ingredients in a shallow bowl. Dredge catfish in mixture turning to coat well on both sides. Shake off excess and arrange on a foil lined baking sheet.

Bake catfish for 10 minutes in a 400 degree pre-heated oven. Remove from oven and serve with pickled okra salsa.

Pickled Okra Salsa

5 whole pickled okra, sliced

½ cup chopped sweet onion

4 teaspoons chopped fresh cilantro

1 teaspoon fresh lime juice

¼ teaspoon salt

1/8 teaspoon freshly ground pepper

1 (14.5-ounce) can diced tomatoes with mild green chiles, drained

Pulse first 6 ingredients and half the tomatoes in a food processor 4 to 6 times or until thoroughly combined. Stir in remaining diced tomatoes. Serve immediately, or cover and chill. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving..

On this edition of the Journal we fish mid October for speckled trout.The water temperature is dropping and some of the best fishing days occur during this time. On Gear Time our anglers discuss the soft bait selection that caught fish. Donna Reynolds prepares a coastal trout recipe in the kitchen.

Trout with a Lemon Walnut Butter

8 trout fillets (2-21/2 pounds)

House-Autry Fish Fry

4 tablespoons Oil

¼ cup unsalted butter

¼ cup finely chopped fresh parsley

2 tablespoons finely chopped fresh tarragon

20 1/8-inch lemon slices (2-3 lemons)

½ cup chopped walnuts

Place House-Autry Fish Fry on a piece of waxed paper. Dredge trout in House-Autry Fish Fry, shaking off excess. Add 4 tablespoons oil in a skillet. Panfry fish in skillet over medium-high heat until fish is cooked throughout and flaky to the fork. If you would like you can add some lemon slices to the pan for a little extra lemon flavor. Remove fish from pan and set aside to drain on paper towel.

Melt ¼ cup butter in a small saucepan over medium heat. Cook until lightly browned and fragrant, 3-5 minutes. Immediately remove from the heat and stir in the walnuts.

Serve the trout on a large dinner plate and top with browned butter and lemon slices.

This week on the Journal we'll fish Sutton Lake one of the top bass fishing lakes in the state. On Gear Time our angler's discuss the hot lures that caught fish and will join Donna Reynolds in the kitchen for a soft shell crab recipe.

Soft-Shell Crab BLT

8 soft-shelled crabs, cleaned

1/2 cup House-Autry Seasoned Fish Fry

1/2 cup butter

8 sandwich rolls, split and warmed

8 slices bacon, cooked until crispy and cut in half

2 tomatoes, sliced

8 leaves iceberg lettuce

Mayonnaise or tartar sauce

Dust crabs lightly with House-Autry Seasoned Fish Fry. Heat butter over medium heat until sizzling. Saute crabs until crisp and brown on one side, 4-5 minutes. Turn and repeat on other side. Drain and serve on warm rolls with bacon, lettuce, tomato, and your choice of mayonnaise or tartar sauce.

Tip: For added flavor, fry 2 tablespoonfuls of capers in vegetable oil until crunchy. Sprinkle over sandwich just prior to serving.

This week on the Journal we'll fish Sutton Lake one of the top bass fishing lakes in the state. On Gear Time our angler's discuss the hot lures that caught fish and will join Donna Reynolds in the kitchen for a soft shell crab recipe.

Scalloped Scallops

Yield: 4-6 servings

1 ½ pounds sea scallops

1 ½ tsp onion powder

½ tsp salt

¼ tsp ground black pepper

1 cup Ritz cracker crumbs, coarsely chopped

1 cup House-Autry Southern Baked for Chicken or Pork

1/3 cup butter, melted

1 cup half and half

1/2 cup Parmesan cheese, divided

Preheat oven to 350°F. Butter a 2-quart casserole dish.

Toss scallops with the onion powder, salt and pepper; set aside.

In a small bowl, combine cracker crumbs, House-Autry Southern Baked Coating Mix, melted butter and 1/4 cup Parmesan cheese.

Mix scallops with crumb mixture and loosely place in prepared dish. Pour half & half over the top and allow it to settle. Top with remaining parmesan cheese. Bake for 25 to 35 minutes, or until golden brown and bubbly. (Cooking times will vary depending on the size of your casserole dish.)