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Fish the Rainbow

Rainbow Charters is a family owned and operated 4th generation charter fishing business that has been fishing the waters out of Ponce Inlet for over 50 years. Our fishing vessel, The Rainbow III, is equipped to handle up to six passengers for all of your fishing adventures. We offer a wide range of fishing trips to fit every anglers needs, starting at a 4-hour day trip, up to a 12-hour adventure for hard-core anglers.

When you hop aboard The Rainbow III, rest easy knowing that Captain Scott Ellis' main goal is to provide you with the most memorable fishing experience no matter what your skill level is. His seasoned First Mate is a master at assisting anglers with whatever help they need, making sure your trip leaves you with memories that are sure to last a lifetime.

Our Family Recipes

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Fantastic Fried Fish

  • Lawry's Seasoning Salt

  • Cracker Crumbs

  • Fish

  • 1-2 Beaten Eggs

Cut fish into thin serving-size pieces. Liberally coat fish with seasoned salt; dip individual pieces in eggs, then into cracker crumbs. Shake well and put into skillet filled with approx. 1/2" medium hot shortening. Fry until golden brown.

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Cindy's Salad Dressin'

  • 1 PT Salad Oil

  • 2 TSP Celery Salt

  • 2 TSP Salt

  • 2 TSP Grated Onion

  • 2 TSP Paprika

  • 1 Cup Sugar

  • 2 TSP Dry Mustard

  • 1/2 Cup Vinegar

Heat salad oil until just barely warm. Add remaining ingredients; beat on medium speed until thickened. Yield: 1 pint.

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Hush Puppies

  • 1/2 an Onion, 1/6 a Bell Pepper, 1 TSP Salt & Pepper, 3 TBSP Sugar, 4 TSP Baking Powder, 1 C Cornmeal, 1 C Self-Rising Flour, 2/3 C Buttermilk, 1 Egg

Mix all ingredients together and dip by teaspoon full into about 2 inches hot shortening. Turn them over frequently, and cook about 3-5 minutes until done.

 

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Cindy's Honey Mustard

  • 1/4 Cup Veg. Oil

  • 1/2 Cup Honey

  • 1/4 Cup Prepared Mustard

  • 1 TBSP Apple Cider Vinegar

  • 1/2 TSP Onion Salt

  • 1/4 TSP Ground Red Pepper

  • 1 1/2 Cup Mayo

Whisk together oil, honey, vinegar, salt and red pepper. Add mayonnaise whisking until completely smooth. Cover and refrigerate 6 to 8 hour for flavors to blend, or store in refrigerator up to one week. Yield: about 1 pint.

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Three Weeks Slaw

  • 3 LB White Cabbage

  • 1 Green Pepper

  • 1 Medium Onion

  • 2 Cups Sugar

Mix these ingredients and let stand while preparing 1 cup Crisco oil, 1 cup white vinegar, and 1 Tbsp. salt. Bring to boil. While hot, pour over cabbage mixture and stir well. May be stored in a covered container in refrigerator for up to 3 weeks. Delicious!

After You Fish...

  • Please feel free to use one of our tried & true recipes that have been loved for generations!

Please let us know how you enjoy the recipes & send us a snapshot of what you created on our facebook page!

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