Orange Beach, Gulf Shores, Alabama Saltwater Fishing Guides 

We would like to introduce you to our Alabama offshore saltwater fishing guides . 

We offer a team of guides to better serve you.  Our mission is to provide our clients with the absolute best saltwater deep sea fishing charter trips in the Gulf of Mexico.  We work as a team.  Each one of us has a distinct responsibility.  Our duties often overlap.  Other saltwater deep sea fishing boats have a captain and a deckhand.  We believe in order to better serve our clients, we have to be the best we can be and do it better than other charter fishing boats.   As a results, our clients are more satisfied.

Meet Your Alabama Saltwater Fishing Guides:

Troy Frady -Saltwater Fishing Guide on Distraction

Troy Frady is your captain and a professional saltwater angler guide.  He has been an Alabama deep sea fishing saltwater guide for seven years.  He is your point of contact when booking your deep sea fishing trip.  His job as a guide is keeping up with all of the fishing reefs, the fish on them and planning the daily saltwater fishing trips.  He usually stays upstairs driving the boat and putting you on the fish.  You are always welcome to come upstairs and visit.  Your kids can even help him drive the boat.  Be sure to bring your camera!  You don't want to miss that photo opportunity. 

Troy is married to Melissa, has four children and one son-in-law.  He is also expecting his first grandchild in October 2009.  He is a graduate of the University of Alabama in Tuscaloosa.

Troy, since childhood, has always loved saltwater fishing.  He grew up in Alabama but spent his early years fishing saltwater in and around Galveston Bay, Tx.    He always dreamed of being saltwater fishing guide but could never afford to leave the security of a steady paycheck and what he thought was the security of a large corporation. 

As a saltwater fishing guide on the Alabama gulf coast and the Gulf of Mexico, he has become more conservation oriented.  He promotes voluntary restraint when it comes to catching and keeping fish.  He believes in a responsible approach to saltwater fishing.  "Why kill them if your not going to grill them?"   His clients customers really appreciate this approach.  

He has an appetite for good food (you can tell) and serving others.  His clients range from everyday hard working people to large corporate executives.   His blue collar humble roots and white collar executive experience is an asset when making everyone around him feel great.  He respects and understands that not everyone wants to realease everything they catch.  He always want you to catch and keep everything you can eat or plan on eating.   He offers you a good time and a chance to have some fun catching fish, laughing and having a good time.  

Lem Allen- Saltwater Fishing Guide on Distraction 

Lem Allen has been fishing on Distraction for 7 years and is your personal saltwater guide.  He is there to wait on you throughout the fishing trip.  Lem is more than a deckhand.  He is a professional saltwater angler who has fished the B.A.S.S pro circuit for three years and worked as a corporate manager in the steel manufacturing business.  He is the one who will be beside you , assist you and your family during your deep sea fishing trip.  Lem has a proven track record of courteous service and has a laid back attitude.  You will love his down home southern charm and hospitality. 

Lem has been fishing all his life and really enjoys fishing and serving customers.  He is a native of Bartlett, Tn.   He attended Harding University in Arkansas.  He loves to make people feel great and cares if they have a good time.  Lem and Troy teamed up to build the best "in class" saltwater charter fishing guide service along the Alabama Gulf Coast and the Gulf of Mexico.  Lem is Married to Allison and has two children.  He is an avid duck hunter and owns and operates a duck hunting guide service in Arkansas and Mississippi. 

Avery Outdoors Pro Staff Member. 2008/2009

A message from your saltwater guides:

We look forward to serving you on your deep sea fishing trip.  We are humble and respect all who fish with us.  Please call us today and reserve your date and start planning an amazing saltwater light tackle deep sea fishing trip on a boat that respects its customers and loves making peoples dreams come true.  Call us at 251.975.8111  We would love to hear from you soon.

Gulf Shores, Orange Beach, Alabama, Charter Fishing Boat

We would like to introduce you to the charter boat Distraction.  She is a 41 Hatteras and is in immaculate shape.  She is well maintained and is always in top running order.  We spare no expense when it comes to maintenance.   She is ready for your family's enjoyment. She has all the amenities and offers casual elegance.   She is a fishing machine. She has provided over 10,000 customers a comfortable, safe deep sea fishing trips.   

The inside of our boat offers all the comfort of home with a climate controlled cabin.  She has a clean odor-free restroom for those who expect the best.    She has a kitchen and a microwave on board.  Our refrigerator is compact so we encourage you to always bring your own cooler full of your favorite beverages and food.

The outside sitting area is large and comfortable.  We designed it for families that want to be comfortable while riding and fishing.  We have two comfortable seats, drink holders and rod holders so you don't have to worry where to sit your pole when we move to the next fishing reef.

Distraction, 41', Big, Comfortable, Fast, Safe, Reliable. Rear deck, rigged for comfort and fighting fish!

Sitting area is a large 12' x 13', carpet floor, comfortable seats. Kitchen, Microwave, Freezer, Refrigerator, Fresh Water.

Bathroom, Private, New Toilet, Shower, Sink, Carpet, CLEAN! Front Room, Sleeps 2, New Cushions, Comfortable!

New Tackle Station, Organized, Spacious and Clean! New Rods and Reels, Light, Clean, Waiting On You!

Large, Roomy Back Deck to walk around             Where Kids can help drive the boat!

Alabama Seafood Recipes

Ceviche Recipe 

2 lbs SCALLOPS, Red Snapper, Triggerfish OR FIRM WHITE FISH DICED COARSE
LIME JUICE (BOTTLED OK) or 4 squeezed limes and or 2 lemons.
1/2 cup OLIVE OIL  (extra virgin or regular is ok)
2 LARGE TOMATOES FINELY CHOPPED or Grape Tomatoes Sliced
2 LARGE ONIONS FINELY CHOPPED (vidalia or texas sweet)
1- 7 to 8  Oz BOTTLE stuffed GREEN OLIVES CHOPPED
1 bunch PARSLEY CHOPPED (OK TO USE DRY PARSLEY FLAKES)

1/2 bunch cilantro (optional)  but sure makes it kick
1/2 BOTTLE CATSUP (REGULAR SIZE) Heinz preferred
1 tsp OREGANO
2 tsp RED WINE VINEGAR

4 jalapenos (optional - remove seeds to adjust heat)

SALT, PEPPER AND TABASCO TO TASTE

MARINATE RAW FISH/SCALLOPS IN LIME JUICE TO COVER FOR APPROXIMATELY 2 HOURs STIRRING AT LEAST ONCE EVERY QUARTER HOUR. (NOTE: THE LIME JUICE CHEMICALLY ALTERS THE FISH/SCALLOPS IN THE SAME MANNER AS DOES COOKING) STRAIN OUT LIME JUICE. PLACE FISH/SCALLOPS IN A LARGE BOWL AND POUR IN A SMALL AMOUNT OF OLIVE OIL AND STIR TO COAT EVENLY. ADD ALL OTHER INGREDIENTS AND MIX THOROUGHLY. LET SIT AT LEAST ONE HOUR AND PREFERABLY OVERNIGHT TO LET FLAVORS BLEND. SERVE AS A DIP FOR CRACKERS OR CHIPS OR JUST EAT AS IS. WILL KEEP UP TO ONE WEEK REFRIGERATED.
(RECIPE CREDIT TO MARY LOU ADCOCK ON THE BOAT "MARISLA" OUT OF LA PAZ, B.C. MEXICO -- 1966 and doctored up by captain Troy 2008)

(courtesy of Mrs. Douglas J. Moore, Marion, Al)

1/2  bell pepper chopped.

2 medium onions chopped.

Saute in 2 tbs of pure sweet, salted butter until onions are almost transparent.

1 lbs. Ground Beef.  (can substitute or mix ground pork or turkey.)

1 #2 can whole yellow corn.  (can use white if you like)

1 can Tomato Soup.

2 tsp. sugar (granulated)

Salt to taste.

Brown hamburger meat (drain grease before adding), onion and bell pepper.  Add corn, tomato soup and sugar and cook for 15 minutes on med heat.  be careful not to scorch.

Place 2 tbs flour in cup of cold water and dissolve/mix.  Add to stew to thicken.  Simmer and serve.

Consider doubling this recipe to ensure you have enough for left overs.

This is an excellent cool weather meal.  Simple and quick to make.  Your kids will love it.  It's cool name of Indian Corn Stew is part of the nostalgia.  We do not know if Indians had any actual influence.  You will love it.

(my mother Jackie DuPerier Frady 1935/2003.)

1 pint select or fresh shucked oysters.

1 cup all purpose flour. (yellow cornmeal mix optional)

1/2 cup water

1/2 teaspoon salt.

1/4 teaspoon black pepper.

You may also use Tony Chachere's cajun seasoning instead of  or in addition to salt/black pepper.

3 eggs beaten like your going to scramble.

Place oysters in collander to drain juice. Run fingers through oysters and remove any shells.   Place beaten eggs in a bowl with seasoning.  Add a little water to thin the egg wash just a bit.  Pour raw oysters into egg wash and let sit for a few minutes, coating each oyster with egg coating.  In a big bowl, add flour.  Place egg coated oysters into flour mixture and turn, toss and coat each oyster until they are coated and will separate easily.  

Preheat grease (crisco or canola oil) to 350 degrees if using a deep fryer.

Place battered oysters in grease and cook for 2 to 3 minutes or until fried oysters turn a golden brown.  Place on paper towels and drain after cooking. 

2 pounds peeled/deviened 16/20 count shrimp

4 eggs (beaten like scrambled eggs)

1/2 cup water or buttermilk if desired to thin egg mixture

1 tsp Tony Chachere's Cajun Seasoning

2 cups corn meal mix (yellow).

In a large bowl, combine eggs, water and seasoning and mix up.  Add shrimp and coat well and let marinate for 15 to 20 minutes.  In a separate bowl, place corn flour.  Remove shrimp and place in corn meal mixture.  Coat shrimp by tossing and flipping until evenly coated.

Preheat hot oil to 350 degrees.  Remove a handful or two of shrimp from batter and place in hot oil.  Make sure shrimp do not stick together.  Cook 4 to 5 minutes or until desired golden color is obtained.  Remove and place on paper towels to drain.

3 or 4 dozen fresh shucked oysters on the half shell. 

12 to 16 oz fresh grated mozzarella or cheddar cheese.

1 cup chopped or crumbled bacon pieces.

1 cup fresh chopped green onions.

5 Jalapeno's chopped (for less heat, remove seeds and discard)

On a large baking dish with a lip all the way around (aluminum pan), arrange ice cream salt all over the pan pretty thick.  This will create a bed for the oyster shells to sit and not tip over.  Place shucked oysters on half shell in a single layer.  Top the oysters with bacon, onion, jalapeno's and cheese.  Place in a pre heated 350 degree oven for about 8 to 12 minutes.  You will know they are done when oyster edges start curling up.  Be careful not to burn your cheese.

4 or 6 fresh Yellowfin tuna steaks (depends on how many people eating)

1 tbs cumin, paprika, turmeric, cayenne or chipotle pepper.

1 tsp coriander.

1 tbs (Garam Masala) (optional)

1/2 cup olive oil (doesn't matter what kind or grade)

Combine all dry spices in a bowl to make a rub.  Place tuna steaks on a pan.  Rub olive oil on all sides.  Sprinkle rub all over steaks.  Preheat grill to 450 to 500 degrees (or high).  Place tuna steaks on grill only turning one time until desired doneness.  2 min each side for rare, 3 to 5 min medium, 5 to 8 min each side for well done.  I assure you that you will love tuna and will never look at it again like charlie in a can.  These are two totally different flavors.  I love fresh yellowfin as much as I like a filet mignon steak.

 4 cups Bisquick.

4 oz. Sour Cream

1 cup 7up softdrink (room temperature)

1/2 cup or 1 stick of butter (sweet/salted)

Preheat oven 375 degrees.

mix bisquick, sour cream and seven up together.  pour onto floured surface and knead lightly.  Roll out to about 1/2 inch thick and cut with a cutter or a glass cup that is about the size of the bisquit you like.  Melt butter and pour half into a glass casserole dish.  Place bisquits in the dis and our remaining butter over the top fo the bisquits.  Bake 8 to 12 minutes until desired browness is desired.

3 large onions chopped.

3 cloves glarlic chopped/minced.

1 bunch green onion tops chopped.

1 bunch parsley chopped.

1 medium bell pepper chopped.

3/4 cup of vegetable oil.

1 ounce can of tomato sauce.

1/2 can tomato paste.

2 tablespoons roux.

3 cups water.

3 pounds of catfish filets (can use red snapper or trigger fish)

Salt to taste.

cook all vegetables in oil until tender and onions are transparent.  Add roux, tomato sauce and tomato paste.  Stir well.  Add three cups of water and simmer for 1 1/2 hours.  Add fish, parsley and green onions and cover.  Cook for about 15 minutes on a good medium heat until fish becomes flakey.

2 pounds pork meat cubed up.

2-1/2 cups rice uncooked.

1 cup onion chopped.

1/2 cup bell pepper chopped.

2 pods garlic chopped or minced.

1/4 cup vegetable oil.

1/2 cup green onion chopped.

1/2 cup parsley chopped.

1 teaspoon Tabasco sauce.

1/4 teaspoon sage

4 cups of water.

season meat the day before cooking with your favorite cajun spice and refrigerate.  In a heavy pot using the 1/4 cup vegetable oil, brown meat.  If it does not brown up nicely, you might add a little sugar to cause it to carmelize.  Remove meat from pot and leave the drippings.  Add onions, bell pepper and garlic and saute until onions are transparent.  After vegetables are done, add meat back to pot and get the temperature coming back up toward a boil.  Add water immediately and the rice, parsley and green onions/parsely.  bring to a boil and stir it mixture up a bit to make sure rice and everything in pot is covered by water.  Cover with lid and reduce heat to simmer.  It takes about 25 to 30 minutes for the rice to absorb the water.   Remove lid and remove from heat.  You don't want to cook the rice too long and make it mushy.  Serve to special guests.  They will love it.

2 pounds of peeled crawfish tails  or 2 pounds of peeled fresh wild shrimp.

1/2 pound butter or margarine.

4 onions chopped.

3 cups water.

1 bell pepper chopped.

1 tbs paprika.

1 tbs parsley chopped.

2 tbs green onion tops chopped.

1 can golden cream of mushroom soup (campbells) or regular white soup.

1 can 6oz v-8 juice.

Season with a dash of cayenne or tabsco sauce if desired.

Melt butter and add onions, bell pepper and saute for 10 minutes.  Add paprika and the can of cream of mushroom soup.  Add water and let cook for a little while on stovetop.  Add shrimp or crawfish tails, fat, parsley and onion tops.  Stir and cook on a low simmering heat for about 30 minutes.   Serve over cooked rice.                                     

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