Cornmeal is full of carbs. But the size of the grains are close to whey protein which has no carbs and can be used as a breading. I’m eager to try it in place of cornmeal. All I need are some bluegill. 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 March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.
THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36″ Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.
THE LURE: a 2 inch curly tailed Z-Man plastic GrubZ in violet sparkle attached to a 1/16 oz. Gopher Mushroom jig head in black and chartreuse.
THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.
THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
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. It has a maximum depth of 12 feet. The small pond 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!
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 “Lost Native,” downloaded from YouTube Audio Library.
– – – – – – – – – – – – – – – – – – – – – – – – – RECIPE – – – – – – – – – – – – – – – – – – – – –
ZUCCHINI WITH MUSHROOMS
recipe inspired by this recipe: http://www.genaw.com/lowcarb/zucchini_with_mushrooms.html
1 TBS butter
2 medium zucchini, ¾ LB to 1 LB total
4 ounces of sliced mushrooms
2 TBS of finely chopped onion
1 teaspoon garlic, minced
½ teaspoon of seasoned salt
Freshly ground pepper to your taste
Cut the zucchinis in half lengthwise, then slice into ¼ inch thick half moons. Heat the butter on medium heat. Add the zucchini, mushrooms, and onions. Then after a few minutes add garlic. Sauté until the vegetables are soft and tender, the way you like them. Season with salt and pepper.
Makes 2 plus servings
CRISPY FRIED BLUEGILL
Recipe inspired by this one: https://www.myrecipes.com/recipe/jacks-fried-catfish
1 LB of bluegill fillets
1 cup heavy cream mixed with ½ cup water
2 cups whey protein isolate powder
1 tablespoon seasoned salt
2 teaspoons pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
Vegetable oil for deep frying
Place bluegill fillets in a container (I used a casserole dish because I followed the original recipe, but any container is probably better) and pour cream-water mixture over them to soak. Place them in the refrigerator.
Combine whey powder and next 4 ingredients in a gallon Zip Lock bag.
Remove bluegill fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from cream-water, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.
Pour oil into a deep fryer as per instructions. Heat to 350°.
Add the bluegill fillets to the bag of whey protein mixture. Blow some air in bag and quickly seal it, leaving it inflated. Shake vigorously. Let the fish stay in the bag until ready to place them into the deep fryer.
Pick out a few fillets from the bag, shake off the excess “breading,” then plop them into the the deep fryer basket. Do not crowd the basket. Allow to 3 to 4 minutes or until golden brown. Drain on wire racks over a sheet pan. Do this in batches.