Bass Fishing for Fish Sticks (low-carb cooking and other tricks)

I did a low-carb fish stick recipe 2½ years ago. I’ve been craving it ever since. I’ve got everything I need for this except the fish, Let’s see pick up some fresh from Lake Ketchabigwon. Click on SHOW MORE for info on the tackle, lake, recipes and much more.

– – – – INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. – – – – –

THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.

THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.

THE LURE is a 5 inch Gary Yamamoto Senko worm in dark pumpkin. I often cut off one inch of the head to shorten it.

THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.

THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB monofilament equivalent.

THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 – 12 pound test. Purchased April 2016.

LEARN HOW TO FILLET A FISH HERE: https://youtu.be/KgiGqlrB0LM.

THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12 feet. The small pond uphill from it is ¾ acre with a maximum depth of 12 feet.

FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp

WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.

WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, https://www.inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!

VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.

BACKGROUND MUSIC is called “Always Loving You,” purchased from audioblocks.com.

BARBADIAN PICKLED CUCUMBER SALAD

Recipe from:https://tastetheislandstv.com/barbadian-pickled-cucumber/
My last attempt at this recipe is here: https://youtu.be/vPhuyQEMGZU

INGREDIENTS
2 large English (seedless) cucumbers
½ medium red onion, minced finely
Juice of 2 limes
1 tsp. sea salt or kosher salt
2 minced jalapeño peppers (seeded and deveined)
1 small bunch parsley, chopped (I used tiny bunch each of parsley and cilantro)

INSTRUCTIONS
1. Peel cucumbers and slice thinly.
2. Add all other ingredients and mix well.

LOW-CARB FISH STICKS

My last attempt at this recipe is here: https://youtu.be/_zpQH9ksMO8
This was inspired by the recipe found here: http://notcrocker.com/2013/08/01/crispy-fried-fish-with-homemade-caper-tartar-sauce/

INGREDIENTS
1¼ LB small fillets like small bass or tilapia
1⅓ cup grated parmesan
½ cup almond meal/flour
½ cup low-carb breadcrumbs
½ tsp chili powder (I forgot this in the video)
½ tsp dried dill weed
½ tsp salt
½ tsp ground pepper
4 tbsp mayo (¼ cup)
2 large eggs
Stick of butter and oil for frying

DIRECTIONS
In a small casserole dish, toss together the dry ingredients for the fish coating.

Whisk the egg with the mayo in a medium bowl. Set aside.

Cut the fillets to desired size.

Dip the fish into the egg mixture, swiping off any extra. Dredge the fillets in the breading mixture, pressing to ensure a thorough and even coating. Place on a plate until ready to fry.

In a large skillet, add the stick of butter and enough oil to cover bottom. Heat to medium high (350° – 370° F). Gently drop the fish sticks in the skillet. Cook for 1 ½ to 2 minutes on each side, until golden. Do this in batches so as not to overcrowd the skillet. Remove the cooked fish to a paper-towel covered plate.

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