Uploaded March 2018 | Updated September 2026, 11 hours ago
I stumbled upon a fish recipe that uses my favorite cheese as a coating. My mouth watered! I could make this! So, I picked up all the ingredients except the fish. Let’s try to catch a couple! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576. It looks very similar to my model.
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 BAIT: an unknown brand of 1/16 ounce jig head in black with a live mealworm attached.
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 LB test, 2 LB monofilament 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.
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 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 “Country Girl” purchased from audioblocks.com.
- - - - - - - - - - RECIPES - - - - - - - - - -
FAKE MASHED POTATOES (CAULIFLOWER MASH)
(recipe borrowed from various sources)
See my video, "Chicken, Mashers and Gravy (the low-carb way)"
youtu.be/PNYQaspW-aE
INGREDIENTS
1 average-sized head of cauliflower
4 ounces of softened cream cheese
4 tablespoons of softened salted butter
½ teaspoon of salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ cup of grated parmesan cheese
½ cup of shredded sharp cheddar
INSTRUCTIONS
Break cauliflower into florets. Microwave in loosely covered container for about 10 to 20 minutes until a fork will easily pass through the florets. Lay the cooked florets onto a paper towel and pat them dry. Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.
PECORINO ROMANO FISH
Recipe inspired by this: 4plates2table.com/2014/12/16/panko-pecorino-crusted-tilapia
INGREDIENTS
1 to 1½ LBS small fish fillets
Olive oil spray
¾ cup low-carb breadcrumbs
½ cup grated Pecorino Romano cheese
1 teaspoon of garlic powder (my addition)
½ teaspoon of red pepper flakes
¼ to ½ teaspoon Kosher salt (taste it, the cheese is salty)
Cracked pepper
4 to 6 TBS of Dijon mustard
1 lemon, sliced thinly into as many slices as there are fish fillets
DIRECTIONS:
1. Preheat the oven to 400° F and line a sheet pan with foil. Brush the foil with a little olive oil.
2. Combine the breadcrumbs, Pecorino, red pepper flakes and a little salt and pepper in a small bowl, set aside.
3. Place the fish fillets on the foil lined pan and lay 1 or 2 slices of lemon under each piece.
4. Brush about 1 or 2 teaspoons of Dijon mustard on each fillet. It doesn’t have to be exact, just make sure you get the whole top of the fillet coated.
5. Sprinkle the breadcrumb mixture evenly over the fish. You want a nice thick crunchy topping. Spray olive oil cooking spray over the breadcrumb crust. Place pan in your preheated oven and bake for about 7-8 minutes or until the fish is cooked through. Timing will depend on how thick your fish is.
6. Right when the fish is done, transfer it to the broiler to finish browning the crunchy topping. Keep an eye on it and don’t walk away. It only needs a minute or two. You can rotate the sheet pan to make sure it browns evenly. Serve immediately with a wedge of lemon.
I stumbled upon a fish recipe that uses my favorite cheese as a coating. My mouth watered! I could make this! So, I picked up all the ingredients except the fish. Let’s try to catch a couple! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576. It looks very similar to my model.
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 BAIT: an unknown brand of 1/16 ounce jig head in black with a live mealworm attached.
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 LB test, 2 LB monofilament 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.
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 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 “Country Girl” purchased from audioblocks.com.
- - - - - - - - - - RECIPES - - - - - - - - - -
FAKE MASHED POTATOES (CAULIFLOWER MASH)
(recipe borrowed from various sources)
See my video, "Chicken, Mashers and Gravy (the low-carb way)"
youtu.be/PNYQaspW-aE
INGREDIENTS
1 average-sized head of cauliflower
4 ounces of softened cream cheese
4 tablespoons of softened salted butter
½ teaspoon of salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ cup of grated parmesan cheese
½ cup of shredded sharp cheddar
INSTRUCTIONS
Break cauliflower into florets. Microwave in loosely covered container for about 10 to 20 minutes until a fork will easily pass through the florets. Lay the cooked florets onto a paper towel and pat them dry. Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.
PECORINO ROMANO FISH
Recipe inspired by this: 4plates2table.com/2014/12/16/panko-pecorino-crusted-tilapia
INGREDIENTS
1 to 1½ LBS small fish fillets
Olive oil spray
¾ cup low-carb breadcrumbs
½ cup grated Pecorino Romano cheese
1 teaspoon of garlic powder (my addition)
½ teaspoon of red pepper flakes
¼ to ½ teaspoon Kosher salt (taste it, the cheese is salty)
Cracked pepper
4 to 6 TBS of Dijon mustard
1 lemon, sliced thinly into as many slices as there are fish fillets
DIRECTIONS:
1. Preheat the oven to 400° F and line a sheet pan with foil. Brush the foil with a little olive oil.
2. Combine the breadcrumbs, Pecorino, red pepper flakes and a little salt and pepper in a small bowl, set aside.
3. Place the fish fillets on the foil lined pan and lay 1 or 2 slices of lemon under each piece.
4. Brush about 1 or 2 teaspoons of Dijon mustard on each fillet. It doesn’t have to be exact, just make sure you get the whole top of the fillet coated.
5. Sprinkle the breadcrumb mixture evenly over the fish. You want a nice thick crunchy topping. Spray olive oil cooking spray over the breadcrumb crust. Place pan in your preheated oven and bake for about 7-8 minutes or until the fish is cooked through. Timing will depend on how thick your fish is.
6. Right when the fish is done, transfer it to the broiler to finish browning the crunchy topping. Keep an eye on it and don’t walk away. It only needs a minute or two. You can rotate the sheet pan to make sure it browns evenly. Serve immediately with a wedge of lemon.
