Uploaded November 2017 | Updated September 2026, 2 days ago
I did a recipe once for chicken parmesan wings. It was delish. It had a low-carb breading. I wonder if I could do it again but with fish. I have all the ingredients except the fish! Click SHOW MORE for info on the equipment, the fish, the lake, and the recipes.
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 MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: a 1 inch Berkley Gulp plastic jig. It is attached to an unknown brand of 1/32 or 1/16 ounce jig head in silver.
THE LIVE BAIT: mealworms fixed to above said jig.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12 feet at it’s deepest. It sits on 37 acres of property. The lake is private.
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 come out and do 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, 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.
BACKGROUND MUSIC is “Looking for Someone Like You,” purchased from audioblocks.com.
LOW-CARB BROCCOLI CHEESE SOUP
inspired by the recipe here: wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free
INGREDIENTS
1 TBS extra virgin olive oil
1 heaping teaspoon of minced garlic from jar
14½ oz. can of low-sodium chicken broth (or vegetable broth)
⅔ cup heavy cream
2 cups or more of broccoli (cut into very small florets)
4 oz. cream cheese
1½ to 1¾ cup pre-shredded, sharp cheddar cheese
Instructions
In a large pot over medium heat, sauté garlic for one minute, until fragrant.
Add the chicken broth, heavy cream, chopped broccoli, and cream cheese. Increase heat to bring to a boil, then reduce heat and simmer for 15-20 minutes, until broccoli is tender.
Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. Remove from heat immediately once all the cheese melts, or put on very low heat and cover until ready to serve.
ASIAGO CRUSTED FISH
Remotely inspired by the recipe here: youtu.be/gVhaZ77bVhg?list=UUnJm8wC-ABOvOn2piAt2WYg.
Ingredients
3 large eggs
1 LB mild fish fillets like yellow perch, bluegill or largemouth bass
1½ Cup - Bread Crumbs (substitute ground pork rinds for low-carb)
1½ Cup - Grated Asiago Cheese (4 to 5 ounces)
1 tsp or more - Black Pepper
1 tsp or more - Onion powder (not shown in this video)
1 tsp or more - Garlic powder (not shown in this video)
1 tsp or more - Italian Seasoning (not shown in this video)
½ tsp - Salt (optional, taste breading before adding)
Directions
Set oven to 450°F (230°C)
Mix eggs in a bowl or deep sided dish to make an egg wash.
Combine bread crumbs (or ground pork rinds), asiago cheese, pepper, onion, garlic, Italian seasoning and salt (if needed).
Dip fillets one at a time into egg wash, let it drain, then put it into “breading” mixture. Cover with coating and pat it down. Transfer to a wire rack for oven. Repeat with all the fillets.
Roast the fish in the oven for 10 minutes. Longer if your fish are larger than mine like for tilapia, catfish, cod; shorter if they are smaller, like small bluegill or perch.
Take fish out, turn on broiler, and broil for 1½ to 2 minutes.
I did a recipe once for chicken parmesan wings. It was delish. It had a low-carb breading. I wonder if I could do it again but with fish. I have all the ingredients except the fish! Click SHOW MORE for info on the equipment, the fish, the lake, and the recipes.
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 MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: a 1 inch Berkley Gulp plastic jig. It is attached to an unknown brand of 1/32 or 1/16 ounce jig head in silver.
THE LIVE BAIT: mealworms fixed to above said jig.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12 feet at it’s deepest. It sits on 37 acres of property. The lake is private.
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 come out and do 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, 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.
BACKGROUND MUSIC is “Looking for Someone Like You,” purchased from audioblocks.com.
LOW-CARB BROCCOLI CHEESE SOUP
inspired by the recipe here: wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free
INGREDIENTS
1 TBS extra virgin olive oil
1 heaping teaspoon of minced garlic from jar
14½ oz. can of low-sodium chicken broth (or vegetable broth)
⅔ cup heavy cream
2 cups or more of broccoli (cut into very small florets)
4 oz. cream cheese
1½ to 1¾ cup pre-shredded, sharp cheddar cheese
Instructions
In a large pot over medium heat, sauté garlic for one minute, until fragrant.
Add the chicken broth, heavy cream, chopped broccoli, and cream cheese. Increase heat to bring to a boil, then reduce heat and simmer for 15-20 minutes, until broccoli is tender.
Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. Remove from heat immediately once all the cheese melts, or put on very low heat and cover until ready to serve.
ASIAGO CRUSTED FISH
Remotely inspired by the recipe here: youtu.be/gVhaZ77bVhg?list=UUnJm8wC-ABOvOn2piAt2WYg.
Ingredients
3 large eggs
1 LB mild fish fillets like yellow perch, bluegill or largemouth bass
1½ Cup - Bread Crumbs (substitute ground pork rinds for low-carb)
1½ Cup - Grated Asiago Cheese (4 to 5 ounces)
1 tsp or more - Black Pepper
1 tsp or more - Onion powder (not shown in this video)
1 tsp or more - Garlic powder (not shown in this video)
1 tsp or more - Italian Seasoning (not shown in this video)
½ tsp - Salt (optional, taste breading before adding)
Directions
Set oven to 450°F (230°C)
Mix eggs in a bowl or deep sided dish to make an egg wash.
Combine bread crumbs (or ground pork rinds), asiago cheese, pepper, onion, garlic, Italian seasoning and salt (if needed).
Dip fillets one at a time into egg wash, let it drain, then put it into “breading” mixture. Cover with coating and pat it down. Transfer to a wire rack for oven. Repeat with all the fillets.
Roast the fish in the oven for 10 minutes. Longer if your fish are larger than mine like for tilapia, catfish, cod; shorter if they are smaller, like small bluegill or perch.
Take fish out, turn on broiler, and broil for 1½ to 2 minutes.
