विवरण
I bought a low-carb breading mix that I’ve been itching to try. So, I’ve been wondering what I could use it on. It would be most fun and interesting to try it on bluegill. So let’s go fishing! Click on SHOW MORE for info on the tackle, lake, recipes and much more.
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THE BOAT: Bass Hunter EX, purchased 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, 2018.
THE LURE: a 1 inch body of a Johnson Beetle Spin lure on a 1/32 oz. lead jig head.
THE SPINNING REEL: Garcia REVO2SX10, 2018.
THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
LEARN HOW TO FILLET A FISH HERE: https://youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon. 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’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.
FISH IN THE LAKE: 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 food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) https://youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” 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 mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.
BACKGROUND EFFECTS courtesy of https://www.youtube.com/dvdangor2011
BACKGROUND MUSIC is called “Jean Lafitte” performed by Phil And Vivian Williams, 2011-01-15 Portland Oldtime Music Gathering from archive.org, Creative Commons license: Attribution-NonCommercial-ShareAlike.
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MS. LULU’S COLESLAW
INGREDIENTS:
1 14 oz or 16 oz bag of shredded coleslaw mix
½ cup of mayonnaise (8 TBS)
¼ cup of sour cream (4 TBS)
1 TBS of apple cider vinegar
2 teaspoons of Splenda (1 packet, or 1 drop of concentrated EZ Sweet)
½ teaspoon celery seeds (optional)
¼ cup of chopped onions (or green onions)
a couple of good dashes of Tabasco
½ tsp of salt
¼ tsp of pepper
DIRECTIONS:
In a small bowl add the mayonnaise, sour cream, apple cider vinegar, Splenda, Tabasco, onions, salt and pepper. Mix to combine.
Add the bag of coleslaw to a large bowl. Pour the dressing into the bowl. Mix well. Add additional mayonnaise if you prefer. Serve immediately or refrigerate for 1-2 hours.
FRIED BLUEGILL IN LOW-CARB BREADING MIX
Recipe inspired by breading mix package instructions
and my previous videos like this one: https://youtu.be/KBOKkCtWxEE
INGREDIENTS
1 to 1½ LBS of panfish fillets like bluegill or perch
Seasoned breading mix (recipe below)
2 large eggs
8 ounces of cream
4 ounces of water
Oil for deep frying
1 lemon cut in wedges
SEASONED BREADING INGREDIENTS RECIPES
1 package of Dixie USA Carb Counters Breading and Batter Mix
2 teaspoons of onion powder
1 teaspoon of garlic powder
½ teaspoon white pepper
½ to 1 teaspoon salt (taste mixture before adding)
DIRECTIONS
Pour the breading mix into a gallon zip lock bag.
Blow in some air into the bag, quickly seal, and shake well to mix breading.
In a plastic container, break and mix two large eggs with a fork.
Pour into that container the heavy cream and water, and stir.
Place fish fillets in container to soak for awhile.
Prepare deep fryer with oil and set the temperature to 360°F
Thoroughly drain the fish fillets in a colander or strainer
One at a time, place fillets into the bag of breading mix.
Blow a little air in the bag and quickly seal it.
Shake the bag vigorously to coat the fish with breading mix.
Shake excess breading mix off of each fillet.
In batches, deep fry until golden brown, about 2½ to 3 minutes.
Keep cooked fish in a warm oven until all are finished frying.
Serve with lemon wedges and coleslaw