Episode 501

Deadhead Logging

Show Description:Chad Crawford treks to the Chocktawhatchee River for a piece of Florida history. Along with experts from the Bruner Lumber Company, he combs the river for treasure left submerged for a century, and shows you… how to Do deadhead logging. Then, Chef Justin Timineri serves up some “homegrown” of his own. Grab your favorite Florida brew and learn how to fry your own beer-battered fish and chips, with a side of lemon mayo.

When: Our experts dive all year round. There’s hardly anything that will keep them from that buried treasure.

Where: Northwest Florida along old logging waterways.

How Much: Cost of the recovered wood can vary depending on the type of tree, the quality, and the uniqueness of its attributes.

What You’ll Need: Courage. A television show. And maybe a wallet full of cash. While you can apply for certification to explore this activity, this largely remains a consumer activity… meaning, the loggers find the wood, and you buy it.

Resource Links: Florida Department of Environmental Protection Site on Deadhead Logging (including certification instructions) Logging on Wikipedia Bruner Lumber Company

Florida Cooking: Beer Battered Freshwater Florida Catfish “Fish & Chips” with Lemon Mayo


Yield 4 servings



  • 4 five to seven ounce Florida catfish fillets
  • 2 cups cake flour plus extra for dredging
  • 2 eggs
  • 2 cups Florida beer
  • 1 tablespoon smoked paprika
  • 4 tablespoons fresh parsley, chopped fine
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup good quality mayonnaise
  • 1 lemon juiced
  • 6 large baking potatoes cut evenly into fries, and soaked in water for 2 hours
  • 1 tablespoon seafood seasoning
  • 1/4 cup assorted color bell peppers, diced for color



  1. In a medium sized mixing bowl add the cake flour and paprika.
  2. In a second bowl, mix beer and eggs together.
  3. Whisk while pouring the egg mixture into the cake flour mixture.
  4. Continue to whisk ingredients until a pancake type batter is made.
  5. Add 2 tablespoons of chopped parsley to the batter and season lightly with salt and pepper.
  6. Mix to combine. Set batter aside.
  7. In a small mixing bowl, add 1 cup of the extra cake flour.
  8. Pre heat fryer to 350 degreases.
  9. Lightly dredge the catfish fillets in the dry cake flour.
  10. Dip each fillet into the wet batter until covered completely.
  11. Let the excess wet batter drain off.
  12. Carefully add coated fillet to the preheated fryer, using tongs to keep it off the bottom until it cooks just enough so that it won’t stick to the bottom of the fryer or fryer basket.
  13. Fry fillets until brown, crispy and completely cooked throughout (3 to 4 minutes).
  14. Drain cooked fillets on paper towels and season lightly with salt and pepper.
  15. Carefully and slowly place cut potatoes into the pre heated fryer. Drain the cut potatoes from the water.
  16. Pat the potatoes dry with a paper towel. Carefully add the cut and drained fries to the hot fryer oil. Cook potatoes for 3 to 4 minutes until golden brown.
  17. Drain on paper towels.
  18. Toss cooked potatoes in a mixing bowl and add 1 tablespoon of chopped parsley and season lightly with salt and pepper.
  19. In a small mixing bowl combine mayonnaise, lemon juice, 1 tablespoon chopped parsley and seafood seasoning.
  20. Taste and adjust seasoning with salt and pepper.
  21. Serve catfish with fries and lemon mayonnaise. Garnish with diced bell peppers.