In part two of our visit to Georgia Sea Grill, host David Zelski travels from the garden to the water, visiting the off-the-grid Satilla Pond where Chef Tim Lynch and pond manager Eric Miller hand-catch fresh catfish each week. Hear how this hidden fish farm supplies the Sea Grill with pristine, chemical-free catfish and how their dedication to quality translates to unforgettable dishes on the menu. This is a behind-the-scenes journey from pond to plate, from bait recipes to kitchen secrets.

Georgia Sea Grill

 

In this second helping of the Fork in the Road Podcast at Georgia Sea Grill, host David Zelski follows the journey of fresh catfish from pond to plate. We leave Potlikker Farm’s vegetable fields behind and head deep into coastal Georgia to Satilla Pond, where restaurant executive chef Tim Lynch and pond manager Eric Miller reel in catfish the old-fashioned way: by hand, every weekend.

David explores the sustainable methods Eric uses to raise healthy, chemical-free hybrid catfish, including a homemade hot dog bait that's as colorful as it is effective. Along the way, we hear how their grassroots operation, born from necessity, turned into a rewarding collaboration rooted in quality and care.

Back in the Georgia Sea Grill kitchen, Chef Tim shows us how he turns those fresh catches into mouthwatering dishes like blackened catfish tacos and a fried catfish entrée over grits with tasso gravy and Potlikker Farm’s red peas. It’s a story of patience, passion, and flavor...straight from Georgia’s waters to your plate.

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A Fork in the Road airs Saturdays at noon and Sundays at 6:30 a.m. on GPB-TV. Check your local listings for other replays throughout the week and watch all episodes anytime at GPB.org/ForkintheRoad.  Please download and subscribe to the Fork in the Road podcast at GPB.org/ForkintheRoadpodcast or on your favorite podcast platform.