Fishing for a Seafood Platter (a low-carb meal sure to flatter)

I love fried seafood, but most recipes include flour and cornmeal. I hit on great low-carb replacements. So, I’ve got everything I need for a seafood dish except the fish! Let’s catch some! 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, 2018. See here: http://www.basshunter.com/bass-hunter....

THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. Purchased on amazon, 2018.

THE LURE: A Cabella’s “Recoil Grub” no longer made. It’s attached to a 1/32 oz. jig head.

THE SPINNING REEL: Garcia REVO2SX10, purchased 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.

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 max. 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-t.... 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 “Swanky 50s,” purchased from jewelbeat.com. This company appears to now be out of business.

- - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - -

COLESLAW RECIPE

Inspired but this recipe: http://journeytofabulousfoods.blogspo...

Ingredients:

2 Tbsp cider vinegar
4 Tbsp mayonnaise
1½ tsp sugar (or artificial sweetener)
½ tsp celery seed
½ tsp salt
½ tsp fresh ground pepper
Juice from ½ lemon
2.5 cups (14 oz. bag) coleslaw mix
¼ cup cilantro, chopped
¼ large onion, thinly sliced (slivered), 3 to 4 oz.

Directions:

1.  Whisk together first seven ingredients.
2.  Stir in the shredded coleslaw mix, onion & cilantro.

LOW CARB FRIED SEAFOOD PLATTER

inspired by this: https://noblepig.com/2010/04/allyouca...

and this: https://www.gritsandpinecones.com/bes...

1 cup almond flour
1 cup golden flaxseed meal
1 teaspoon of baking powder
1 TBS Creole seasoning
1 teaspoon kosher salt
2 cups of buttermilk
½ LB of frozen, uncooked calamari rings, defrosted
½ LB of frozen, large, uncooked, peeled shrimp, defrosted
½ LB of small fish fillets like bluegill, perch, crappie, or small bass
vegetable oil for deep frying
tartar sauce
lemon wedges

In a shallow bowl, combine almond flour, golden flaxseed meal, baking powder, salt and Creole seasoning. In another bowl, pour in the buttermilk.

Put the calamari, shrimp and fish in the butter mixture, and refrigerate for an hour. Drain the seafood in a strainer, then coat in the flour mixture. Place on a plate.

Heat vegetable oil in a deep fryer or skillet to about 360°F. Cook small batches of the seafood until golden brown and crisp about 2 minutes.

Transfer to a cooling rack. Keep warm in a 200°F oven until all the seafood is cooked.

Serve with lemon wedges and tartar sauce for dipping, and a side of low-carb coleslaw.