Who goes offshore 65 miles to make fresh fish nuggets? Sailfish 270 Center Console owner Chris Hannifin does! Chris knows a full fish-box about offshore fishing in the Texas Gulf Coast.
Originally from East Tennessee, Chris relocated to San Antonio for the Military, and has since retired there. He boats out of Port Aransas, which he fondly refers to as ‘The Fishing Capital of Texas’. “Beaches here have lots for the family, and there is plenty of offshore, deep-water fishing - not just bay fishing like most other areas in Texas.” When Chris is not working his day job as Chief Information Technology Officer at a cyber solutions firm, he operates a charter business on his 270CC. Check out Chris’s many activities at www.volatilefishing.com.
Chris loves the comfort he feels in his 270CC. “Sailfish has the best mix of comfort and fishability in the 27–32-foot center console range. I love the way this boat handles and how it feels against my waist when I’m working around the gunnels,” he adds.
“Wahoo is an interesting, cooler-water species – you can only find them in Texas during the winter. Cool water temperature is most important to finding them, so I go offshore where they run in schools. And I always say, if you hook one you will hook another!”
We are glad Chris gets out to the sweet spots with ease when the catching is right so that he can offer us delicious recipes, like this one.
Panko-Encrusted Wahoo Nuggets
1)Take fresh-caught wahoo, cleaned and without scales or impurities.
2) Cut fresh filets into nugget-sized bites, and sprinkle them with a pinch of kosher salt and freshly ground black pepper
3) Dip individual nuggets in flour, roll them around for even coverage, and shake off any excess
4) Dip flour-covered nuggets into beaten egg wash (One yolk plus two egg whites beaten together. Add some freshly squeezed lemon juice for a little zest!)
5) Drop nuggets into panko breadcrumbs mixed with a pinch of your favorite seafood seasoning (we like to use Tony Chachere's for a kick!)
6) Dip the wahoo bites into aheated skillet with oil (heated to approximately 350 degrees)
7) Cook for 30sec max on each side
8) Place freshly cooked wahoo on napkins to soak up any residual oil before serving
Serve with a side of homemade tartar sauce:
1/2 cup mayo
2 tablespoons sour cream
2 tablespoons sweet relish
2 tablespoons dill relish
1/2 teaspoon creole seasoning
Salt and pepper to taste
WAHOO! A Delicious Dish of Winter Wahoo from The Gulf Coast
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