Fishing with a Spinner (for a low-carb bluegill dinner)

I’ve had fried fish using a breading known as 3-2-1. It’s always good. I wonder if I could make it even crispier by deep frying. I have everything I need but the fish! Let’s try for some now. 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 no. 0 Mepps spinner.

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 “Lazy River Rag,” performed by Dan Lebowitz, and downloaded from YouTube Audio Library.

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CAULIFLOWER RICE PILAF

Recipe inspired by this one: https://peaceloveandlowcarb.com/butte...

INGREDIENTS
¼ cup butter
2 tbsp olive oil
4 cloves garlic, minced
8 oz onion, diced (about 1 cup or so)
1 teaspoon of curry powder
½ teaspoon kosher salt
¼ to ½ teaspoon black pepper, to taste
6 cups riced cauliflower
¾ cup chicken stock
1 TBS powdered chicken granules, more to taste
2 to 3 TBS chopped parsley
2 to 3 TBS chopped chives

INSTRUCTIONSHeat butter and olive oil in a large skillet over medium heat. Once melted, add the onion and garlic to the pan. Sprinkle with the curry powder, the kosher salt and black pepper.

Sauté until the onions are translucent and the garlic is fragrant.

Add the riced cauliflower, chicken stock and powdered chicken granules to the pan. Mix to combine all ingredients.

Continue sautéing until all the liquid has evaporated and the cauliflower is completely cooked.

Use a rubber spatula to scrape any caramelized bits from the bottom of the pan and mix in. Add the parsley and chives. Add additional salt and pepper if needed.

3-2-1 DEEP FRIED FISH (OR SHRIMP)

My last video on this was Bluegill Fishing for a 3-2-1 Fish Fry,    • Bluegill Fishing for a 3-2-1 Fish Fry  

Originally inspired from this site: http://screwedonstraight.net/low-carb...

INGREDIENTS:
1½ LBS of bluegill or other small fish fillets (or shrimp)
9 ounces by volume (18 TBS) of grated parmesan
6 ounces by volume (12 TBS) of golden flaxseed meal
3 ounces by volume (6 TBS) of almond flour
2 TBS of Old Bay seasoning
2 large eggs (for egg wash)
½ cup of water (for egg wash)
1 cup of heavy cream (for egg wash)
Cooking oil of your choice for deep frying

Mix grated parmesan, flaxseed meal and almond flour (the ratio is 3 to 2 to 1) and Old Bay seasoning in a large casserole dish.

In a plastic bowl, beat eggs with water and heavy whipping cream. Add the fish fillets and make sure they soak completely in the egg wash.

Add required amount of cooking oil to a deep fryer.

Drain the fish in a colander or strainer. Keep colander or strainer over the bowl to allow continual draining. One at a time, place a fillet in the casserole dish with the dry ingredients. Pat the “breading” onto the fish to thoroughly coat them. Shake off excess coating and place the fillets onto a dish (what I call a “holding plate).

Add the breaded fish to the deep fryer basket in batches. Don’t crowd the basket. Fry them until they are golden brown, about 2 to 2½ minutes.

Put fried fish on a rack over a sheet pan to drain. Serve with lemon and rice pilaf.