hey welcome to the backwoods gourmet yesterday we went to st. Pete Beach took the boat over we got some oysters some nice mangrove snapper and a sheep said y'all check out this footage we know they're fishing yesterday the weather was supposed to be nice it wasn't that nice we we bounced around all over the place a lot of boat traffic finally found a one little place to fish over by the Skyway Bridge in Tampa cost some you know some decent size and keeper sized mangrove snapper released a lot of baby ones caught one nice cheap said and we did a low inshore there I found some oysters and I'm gonna show you us cleaning them in here in a second so just like one uh just like everybody else if you go fishing you never know what's gonna catch so today we're gonna cook up what we call so here's the guys we got we got five mangrove snappers and one decent sheep set over here so what I think I'm on do is I'm gonna go ahead and I'm let's go to scale the small ones and then we'll Flay up these two big guys and we'll probably freeze those and save them for later just we got four of these guys right here then you know they'll barely first we're gonna go ahead I'm using a steak knife that has a serrated section right up here at the front and it does make easy work of scaling these guys I only go up to this fin right here because I'm gonna cut him off right there point so I'm not gonna show you cleaning all up I'll show you cleaning this one alright if we play this guy he's gonna end up with the kind of a nugget and you know we don't want to waste him since he's pretty small and shouldn't be very tasty this mangrove snapper is about one of our one of our best eaten inshore fish here in Florida right angle down through the head just like that heads off locust belly come in here I like to use steak knife for this and grab it right into by the backbone and you'll get that the swim bladder and everything will just pull right out and kind of scrape with the edge of the knife be nice and clean never have to touch the guts we'll do the rest of them get right back edge so there are our scaled and D gutted mangrove snappers and there are their beautiful faces staring back at us so if you like to make fish head soup or fish head stew there you go be happy to save those guys I'm sure they'll be delicious we're gonna eat this part when you get your own oysters they're not going to be as you know neat and tidy as the ones you get at the store so you're gonna have them in big globs you got to break up all the crap all the chaff away all the old oyster shells I have modified this knife a little bit because maybe if you like guys watch the last time we did with yours and now it works a thousand times better you put kind of a square point on it and sharpened it you notice I am wearing gloves these things are very sharp on it Dara plus they're nice cold let them uh come up to end up they I actually saved these and fresh salt water from yesterday and then ice them last night let them come back up to about 50 degrees this was going to be kind of a pain long ones trying to get the shell you see that beautiful moist you right there we're gonna start out got a large mixing bowl there three-quarters of a cup of flour much okay 3/4 cup this all-purpose back another 3/4 of a cup of white cornmeal it's good it's actually yellow that's okay don't matter all of our dry ingredients first teaspoon of salt I use my hand salt tablespoon baking powder even if you're using self-rising flour I will still give it a buzz teaspoon so that's all of our dry ingredients except for we're gonna go ahead and give it some Seminole swamp seasoning teaspoon together so now we got about a half a cup of diced onions soaking some flour we got an egg beaten one egg and a cup of milk but we don't want to add all of it at once at about half of it begin with and we're just gonna slowly start incorporating that in there we'll see how our consistency work this out for right now because what we're gonna do next is just let it set and I'll let that cornmeal hook up some of the milk and the other ingredients then we'll move on so we've got our horseshoe puppy mix made and what we're gonna do with these whole guys if you've watched this before you know we like to score these all the way down to the bone both sides and a crisscross pattern just make it way easier to eat later and these were gonna grill we got some charcoal ready right now we're gonna put these actually on to little fish thickened up quite a bit that's about what I wanted to be right there just gonna go ahead and tell him father oysters in it you know those are various sizes watch this clean them they're somewhat gently kind of break them up fold them right into this batter I don't want to you know like chop them I've seen some recipes up north they call this oyster fritters I'm calling it or stir hush puppies because this is basically hush puppy mix all right so we already got our oil going over here and what we're gonna do with these guys just like any other hush puppies well deep breath you