Page 49 - South Mississippi Living - July, 2025

story and photo by John N. Felsher
baitfish. Reel these slowly and steadily or bounce them along the bottom.
The DMR established numerous artificial reefs all along the Coast. Kayakers can easily reach some of the reefs in Mississippi Sound. Reefs frequently hold big trout and many other species. Work jigs or live shrimp or baitfish around the reefs.
“Each reef is a fish oasis,” advises Sonny Schindler of Shore Thing Fishing Charters in Bay St. Louis. “They are such great places to fish.”
Specks can grow large. David Floyd holds the state record at 10 pounds, 10 ounces, a fish caught in Bayou Cassotte near Pascagoula. The biggest trout might only eat one meal a day, so they want something that will last. A five-pound speck can
easily swallow a 12-inch fish.
“A big trout can eat a good-sized fish,” explains Ronnie
Daniels with Fisher-Man Guide Services of Pass Christian. “Croakers are natural prey for large trout. Big specks might not feed much during a day, but anglers need to capitalize on that by using a bait that the biggest trout definitely like to eat.”
Topwater baits also tend to attract fewer bites, but bigger fish. Nothing generates more excitement than a huge fish blowing up on the surface. Many large topwaters resemble struggling baitfish.
For saltwater fishing limits and other regulations, see the DMR website at dmr.ms.gov/recreational-catch- limits. For information on artificial reefs, see dmr. ms.gov/artificial-reef.
SOUTH MISSISSIPPI Living | www.smliving.net
July 2025 | 49
Crispy
Speckled
Trout
INGREDIENTS:
• 1 lb speckled trout, cut into large slices
• 1 tsp ginger garlic paste • 1 drop orange food color • 1 tsp chili powder
• 1 egg
• 2 bread slices
• 10 drops lemon juice
• Vegetable oil as needed
• Salt, to taste
DIRECTIONS:
Crispy Speckled Trout.
1. Clean and wash fish.
2. In a mixing bowl add fish, salt, chili powder, ginger garlic paste and
lemon juice. Marinate for 1 hour in refrigerator.
3. When ready to serve, heat oil in a skillet. Whisk one egg in a bowl. In
nonstick pan, add bread slices and heat them without oil and roast for a
few minutes then ground into a coarse powder.
4. When oil is very hot, take out marinated fish slices, dip in egg mixture,
quickly roll into bread crumbs and drop into hot oil.
5. When it reaches a golden color, drain them on a paper towel and serve
with your choice of sides.
For more Gulf Fresh Mississippi Seafood recipes, visit www.msseafood.com.