South East Plenty of fish from the Swale

[Jimmyfloydreturns]

Evening all,

I’ve been desperate to get out for a Chuck or two but a combination of 60+hr weeks at work and lockdown has meant I’ve not been able to fish for weeks and weeks.

I managed to set aside some time this morning. Didn’t think it was on driving 70 minutes all the way to my usual spot (Dungeness) so chose to fish very local in the Swale just a 20 minute walk from home. I’ve tried here a few times but not done well but today I really enjoyed!

Bait was some frozen blacks and a fresh mackerel from Tesco. Got there a few hours before high and chucked out a pulley dropper with a nice wrap of belly section. Within a few minutes my light rod was bouncing about and first landed.



Yes just a dogfish but I didn’t know they were around in the estuary so I was happy!

Then the whiting came on the feed with the bigger fish coming to the mackerel bait.


Loads more whiting followed along with a couple more dogfish. No bass, maybe a little late in the year but I’m over the moon that my local marks can produce fish and will carry on going. Plenty of fresh fish for dinner tomorrow.



I might do a thread on how I cook whiting as it proved popular when I posted it on the downgraded WSF site.

Cheers,

Robert

 

[richtic]

Excellent report and pictures, well done getting out and catching a few

 

[Kine262]

Nice report and great pics. I'll look forward to the 'how to cook' thread as I always just chuck them in a bit of oil.

 

[flappy]

My Tesco doesn’t sell mackerel..not at all....

 

[Shirleycodlin]

10/10 for thinning out those sea rats!

 

[Bass&Chips]

Well done rediscovering your lockdown fishing mark. Enjoy eating the rewards.

 

[Jimmyfloydreturns]

Nice report and great pics. I'll look forward to the 'how to cook' thread as I always just chuck them in a bit of oil.

To be honest that’s all I do! But hopefully it will show how easy and delicious they are

 

[fiveyardcast]

My Tesco doesn’t sell mackerel..not at all....

Over the years, whilst trying to buy last minute bait at supermarkets, ive noticed that the ones nearest the coast are the ones least likely ones to to have fish for sale..
Are you near the coast?

 

[Jimmyfloydreturns]

My Tesco doesn’t sell mackerel..not at all....

I think I was lucky as the fishmonger stand is shut due to COVID but they had whole packaged mackerel in the chilled fish section. To be honest I wouldn’t eat them myself but okay for catching dogfish and whiting

 

[Jimmyfloydreturns]

Don’t know if he’s on here but it was GSPseafishings video that convinced me to have a crack in the Swale. If you’re reading this cheers!

 

[Jimmyfloydreturns]

Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!

Ingredients

- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)



Steps


Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.



Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.

Whisk the egg in a bowl and get your breadcrumbs on a plate.

Get 5mm of oil in a pan to medium high heat.



Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.


Cook in batches and drain on kitchen towel whilst you do the rest.







Eaten piping hot with a splash of lemon is about as good as it gets!

However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.



So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised

Cheers,

Robert

 

[Trampster]

Evening all,

I’ve been desperate to get out for a Chuck or two but a combination of 60+hr weeks at work and lockdown has meant I’ve not been able to fish for weeks and weeks.

I managed to set aside some time this morning. Didn’t think it was on driving 70 minutes all the way to my usual spot (Dungeness) so chose to fish very local in the Swale just a 20 minute walk from home. I’ve tried here a few times but not done well but today I really enjoyed!

Bait was some frozen blacks and a fresh mackerel from Tesco. Got there a few hours before high and chucked out a pulley dropper with a nice wrap of belly section. Within a few minutes my light rod was bouncing about and first landed.

View attachment 1844

Yes just a dogfish but I didn’t know they were around in the estuary so I was happy!

Then the whiting came on the feed with the bigger fish coming to the mackerel bait.

View attachment 1848
Loads more whiting followed along with a couple more dogfish. No bass, maybe a little late in the year but I’m over the moon that my local marks can produce fish and will carry on going. Plenty of fresh fish for dinner tomorrow.

View attachment 1853

I might do a thread on how I cook whiting as it proved popular when I posted it on the downgraded WSF site.

Cheers,

Robert

Great catch report Rob - good photos. The Whiting look superb - a cooking lesson would be good! ??

 

[Trampster]

Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!

Ingredients

- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)

View attachment 1929

Steps


Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.

View attachment 1930

Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.

Whisk the egg in a bowl and get your breadcrumbs on a plate.

Get 5mm of oil in a pan to medium high heat.

View attachment 1931

Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.


Cook in batches and drain on kitchen towel whilst you do the rest.



View attachment 1932

View attachment 1933

Eaten piping hot with a splash of lemon is about as good as it gets!

However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.

View attachment 1934

So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised

Cheers,

Robert

I replied to your original catch report before I realised you had done the 'cooking' bit further down! Looks delicious!

That's about the same as I do my white fish. Must admit with not being able to get out & catch much anything this year, I've developed a love affair with frozen Basa from the supermarket, cooked in a smilar way with a few minor differences. I don't usually bother with the flour first, and somebody in Florida convinced me to try his trick with using Mayo with a dash of water instead of beaten egg. Works great.
Also, Morrisons do a nice Lemon & Black pepper tub of crumb, but the lemon is a bit overpowering so I mix it 50/50 with plain crumb. Comes out looking like your Whiting - something close to pure food porn!! ?? ?? ??

 

[Magzy]

Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!

Ingredients

- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)

View attachment 1929

Steps


Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.

View attachment 1930

Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.

Whisk the egg in a bowl and get your breadcrumbs on a plate.

Get 5mm of oil in a pan to medium high heat.

View attachment 1931

Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.


Cook in batches and drain on kitchen towel whilst you do the rest.



View attachment 1932

View attachment 1933

Eaten piping hot with a splash of lemon is about as good as it gets!

However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.

View attachment 1934

So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised

Cheers,

Robert

So when does your TV show go on air, think you should call it Floyd's fishy fancies.
Excellent bud.
Tight lines.

 

[richtic]

Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!

Ingredients

- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)

View attachment 1929

Steps


Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.

View attachment 1930

Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.

Whisk the egg in a bowl and get your breadcrumbs on a plate.

Get 5mm of oil in a pan to medium high heat.

View attachment 1931

Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.


Cook in batches and drain on kitchen towel whilst you do the rest.



View attachment 1932

View attachment 1933

Eaten piping hot with a splash of lemon is about as good as it gets!

However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.

View attachment 1934

So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised

Cheers,

Robert

Excellent looks lovely

 

[Jimmyfloydreturns]

I replied to your original catch report before I realised you had done the 'cooking' bit further down! Looks delicious!

That's about the same as I do my white fish. Must admit with not being able to get out & catch much anything this year, I've developed a love affair with frozen Basa from the supermarket, cooked in a smilar way with a few minor differences. I don't usually bother with the flour first, and somebody in Florida convinced me to try his trick with using Mayo with a dash of water instead of beaten egg. Works great.
Also, Morrisons do a nice Lemon & Black pepper tub of crumb, but the lemon is a bit overpowering so I mix it 50/50 with plain crumb. Comes out looking like your Whiting - something close to pure food porn!! ?? ?? ??

Will try the Mayo idea, cheers!

 

[GSPseafishing]

Don’t know if he’s on here but it was GSPseafishings video that convinced me to have a crack in the Swale. If you’re reading this cheers!

Many thanks man! And thanks for the message. Didn't know about this site but looks really good. I'm glad my vid has helped

 

[Jimmyfloydreturns]

Many thanks man! And thanks for the message. Didn't know about this site but looks really good. I'm glad my vid has helped

Keep the vids up they’re great ??

 

[Kine262]

Many thanks man! And thanks for the message. Didn't know about this site but looks really good. I'm glad my vid has helped

I'll second Robert's words on the videos. I really enjoyed watching. Keep doing them mate.

Will

 

[Bass&Chips]

Looks great. Must have another go for the cod and remember to bring some whiting home unless of course I actually catch one.