Page 13 - March & April

ROUSES.COM 11
This time of year I keep my saltwater fishing gear packed and ready for quick
trips to Cocodrie, Lafitte, or one of my favorite spots on earth, Grand Isle.
One of my earliest memories is watching my grandfather hook live shrimp for
speckled trout fishing; I couldn’t wait to bait my own hook.
In Grand Isle, it’s all about the water. Grand Isle is Louisiana’s only inhab-
ited barrier island, and has postcard-perfect views of the Gulf of Mexico. The
waters off Grand Isle are open to commercial fishing – we get a lot of our fish
and shrimp from Grand Isle – and the sport fishing is first-rate. Speckled trout,
redfish, sheepshead, black drum, flounder, black tip shark – the day’s catches
rarely disappoint.
People from all over make the drive to the end of Hwy. 1 to fish off their own
boats, charter boats, or the pier in Grand Isle State Park. 12,000 tourists come
in just for the Tarpon Fishing Rodeo. It’s the oldest fishing tournament in the
country, and one of about four-dozen rodeos held there every year.
Whenever we can, we head down to Grand Isle the afternoon before we fish. A
late-afternoon round of beers at the camp is followed by dinner, a few games of
pedro, poker or bourré, and an early alarm. In Grand Isle, it’s only 10 minutes
from your bed to your boat on the water.
Of course, Grand Isle isn’t just for anglers. More than 1,500 locals live there
year-round. A few adventurous surfers also stake their claim to Grand Isle, too;
the island has the best waves on the Louisiana coast.
Heat butter in a sauté pan or skillet over medium heat;
cook, stirring, until butter turns dark brown, about 20–25
minutes. Remove butter from heat; whisk in lemon juice and
vinegar; set sauce aside. Pour oil into a large cast iron skillet,
heat over medium-high heat. To test heat, drop a piece of
parsley in the skillet. If it crisps up, you’re ready. In a shallow
dish, whisk together milk and eggs; put flour into another
shallow dish. Season fish with Creole seasoning, salt and
pepper. Working with one filet at a time, dip fish in flour,
shake off excess, and then dip in egg mixture and shake off
excess. Return filets to flour; transfer to a rack over a baking
sheet. Working in two batches, fry fish until golden brown,
5–6 minutes on both sides, remove and drain on paper
towels. To serve, divide fish between 4 plates, whisk sauce
and spoon over fish. Garnish with parsley and lemon slices.
WHAT YOU WILL NEED
1 cup (2 sticks) unsalted butter
2 teaspoons fresh lemon juice
1 tablespoon red wine vinegar
Rouses vegetable oil or peanut
oil, for frying
2 cups Rouses whole milk
2 eggs
2 cups flour
4 8 ounce boneless speckled
trout, redfish, or snapper filets
2 tablespoons Creole seasoning
Rouses salt & pepper to taste
1 tablespoon minced parsley,
for garnish
1 lemon, cut into slices,
for serving
Grand Isle
Speckled Trout
with Brown Butter
HOW TO PREP
RECIPE, try me!
Grand Isle
by Donny Rouse
by Donny Rouse