Uploaded June 2017 | Updated September 2026, 10 hours ago
I found a yellow perch recipe online that made my mouth water. My favorite tasting fish! I have only a small population of them here in Lake Ketchabigwon, but maybe we could collect enough bluegill, my 2nd favorite fish, to make this. Click on SHOW MORE for info on the equipment, the lake, and for the recipes.
FISHING EQUIPMENT AND THE LAKE:
THE ROD: is a spinning rod is Shakespeare Ugly Stik, SPL 1100, 4 ft 8”, action UL, (2 to 6 pound test recommended).
THE REEL: is an old Shakespeare Pro-Am 125, 2 to 6 LB. test line recommended.
THE BOBBER: is a 4¾ inch Rocket Bobber purchased at Walmart.
THE BAIT: is a 1/32 ounce lead-headed jig from Bass Pro Shops with mealworms attached to a # 4 hook.
THE LINE: is Stren Original florescent blue in 8 LB test.
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
THE LAKE: 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.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. 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.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The largest crappie was 14¾ inches and weighed 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s 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.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
SPICY GARLIC PARMESAN ZOODLES
Recipe taken from here: thatsquareplate.com/garlic-parmesan-zoodles
INGREDIENTS
1 Tbsp. butter
1 TBS minced garlic (from jar)
2 Large (or 3 medium) Zucchini, "Zoodled"
2 Tbsp. extra-virgin olive oil
1 tsp. Italian seasoning
1 tsp. dried Oregano
¼ tsp. red pepper flakes
½ c. Parmesan, grated
INSTRUCTIONS:
Heat butter in medium saucepan over medium-high heat and add garlic. Saute until tender ~ 1 minute.
Reduce heat to medium and add zucchini. Toss with garlic and butter, and drizzle in olive oil. Add Italian seasonings, oregano and red pepper flakes and toss again.
Cover and cook 5 minutes, stir, and repeat until your desired texture. Mine took about 8 minutes.
Drain. Add to serving bowl and toss with grated Parmesan cheese.
NOTES
You need a spiralizer for this recipe, unless you have some other way of making your zucchini into noodles.
WISCONSIN FRIED PERCH
Recipe inspired by the one here: lakegenevacountrymeats.com/recipes/fried-perch-recipe
INGREDIENTS
1½ LBS. bluegill or yellow perch fillets
½ cup lemon juice
½ tsp fresh or semi dry parsley
2 tsp light soy sauce
¼ teaspoon of salt
¼ teaspoon of fresh ground pepper
2 cups low-carb flour
6 eggs (beaten)
2 cups seasoned low-carb bread crumbs
lemon cut into wedges
Vegetable oil for deep frying
DIRECTIONS
In a small bowl, combine the lemon juice, salt, pepper, parsley & soy sauce. Add perch, and let marinate for 10 minutes.
Add oil to a deep fryer. Heat to 360F. If you do not have a deep fryer, you can also fry these in a frying pan with hot oil.
Take three casserole dishes, in one place the flour, the next place the eggs, and in the last one bread crumbs.
Bread your Perch by (in order) dipping the perch into the flour, eggs, breadcrumbs. Make sure each fillet is completed covered in breadcrumbs. Put them into a holding plate.
Drop breaded fillets into the hot oil and fry them until they float and are golden brown. Do not crowd the fryer.
Place fish and tartar on a plate and garnish with parsley and lime wedges.
BACKGROUND MUSIC is called “Steel Swing” purchased from audioblocks.com.
I found a yellow perch recipe online that made my mouth water. My favorite tasting fish! I have only a small population of them here in Lake Ketchabigwon, but maybe we could collect enough bluegill, my 2nd favorite fish, to make this. Click on SHOW MORE for info on the equipment, the lake, and for the recipes.
FISHING EQUIPMENT AND THE LAKE:
THE ROD: is a spinning rod is Shakespeare Ugly Stik, SPL 1100, 4 ft 8”, action UL, (2 to 6 pound test recommended).
THE REEL: is an old Shakespeare Pro-Am 125, 2 to 6 LB. test line recommended.
THE BOBBER: is a 4¾ inch Rocket Bobber purchased at Walmart.
THE BAIT: is a 1/32 ounce lead-headed jig from Bass Pro Shops with mealworms attached to a # 4 hook.
THE LINE: is Stren Original florescent blue in 8 LB test.
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
THE LAKE: 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.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. 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.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The largest crappie was 14¾ inches and weighed 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s 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.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
SPICY GARLIC PARMESAN ZOODLES
Recipe taken from here: thatsquareplate.com/garlic-parmesan-zoodles
INGREDIENTS
1 Tbsp. butter
1 TBS minced garlic (from jar)
2 Large (or 3 medium) Zucchini, "Zoodled"
2 Tbsp. extra-virgin olive oil
1 tsp. Italian seasoning
1 tsp. dried Oregano
¼ tsp. red pepper flakes
½ c. Parmesan, grated
INSTRUCTIONS:
Heat butter in medium saucepan over medium-high heat and add garlic. Saute until tender ~ 1 minute.
Reduce heat to medium and add zucchini. Toss with garlic and butter, and drizzle in olive oil. Add Italian seasonings, oregano and red pepper flakes and toss again.
Cover and cook 5 minutes, stir, and repeat until your desired texture. Mine took about 8 minutes.
Drain. Add to serving bowl and toss with grated Parmesan cheese.
NOTES
You need a spiralizer for this recipe, unless you have some other way of making your zucchini into noodles.
WISCONSIN FRIED PERCH
Recipe inspired by the one here: lakegenevacountrymeats.com/recipes/fried-perch-recipe
INGREDIENTS
1½ LBS. bluegill or yellow perch fillets
½ cup lemon juice
½ tsp fresh or semi dry parsley
2 tsp light soy sauce
¼ teaspoon of salt
¼ teaspoon of fresh ground pepper
2 cups low-carb flour
6 eggs (beaten)
2 cups seasoned low-carb bread crumbs
lemon cut into wedges
Vegetable oil for deep frying
DIRECTIONS
In a small bowl, combine the lemon juice, salt, pepper, parsley & soy sauce. Add perch, and let marinate for 10 minutes.
Add oil to a deep fryer. Heat to 360F. If you do not have a deep fryer, you can also fry these in a frying pan with hot oil.
Take three casserole dishes, in one place the flour, the next place the eggs, and in the last one bread crumbs.
Bread your Perch by (in order) dipping the perch into the flour, eggs, breadcrumbs. Make sure each fillet is completed covered in breadcrumbs. Put them into a holding plate.
Drop breaded fillets into the hot oil and fry them until they float and are golden brown. Do not crowd the fryer.
Place fish and tartar on a plate and garnish with parsley and lime wedges.
BACKGROUND MUSIC is called “Steel Swing” purchased from audioblocks.com.
