Uploaded January 2017 | Updated September 2026, 1 day ago
I found a new product for making a low-carb tempura batter. I’d love to try it on some freshly caught fish. If we can’t get any, don’t worry. There’s plenty of fish in the freezer, plus I have some other ideas. But first let’s try some ice fishing from the comfort of our shelter there on the dock! Click “SHOW MORE” for fishing equipment, lake info and recipes!
The ice fishing lure is called a “Forage Fry” from Northland Fishing Tackle. It has a #8 hook baited with a mealworm. Any small panfish ice fishing lure seems to work equally well in my experience.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
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
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 larges 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.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
Recipe:
½ LB of any small (or cut up) mild white fish fillets
1 LB of raw shrimp, peeled and cleaned
8 ounces of onion rings
⅔ Cup Plus ¼ cup of ice cold water
2 Eggs, beaten (I mistakenly used only 1 in the video)
1¼ Cups of LC Foods Tempura Batter (available at netrition.com)
Using LC Foods Tempura Batter
Here are the instructions from back of package. Confusing, huh?
[The following is the part I did NOT follow]:
Prepare onions, green beans, snow peas, eggplant, peppers, carrots, asparagus, zucchini, broccoli, mushrooms, squash, cauliflower, fish, chicken, shrimp, scallops. After washing, cut into desired sizes and dry pieces very thoroughly. Place on an uncovered tray in the refrigerator for 30 minutes or until ready to fry. Toss or shake very lightly in a little dry LC-Tempura mix. Line draining plates with newspaper and top with paper towels.
[The following is the part that I DID follow, but I DOUBLED the recipe]:
Batter for 50 pieces: In a medium bowl place ⅓ cup plus 2 Tbsp of ice cold water and 1 beaten egg and mix. Add ½ cup + 2 Tbsp LC-Tempura Batter Mix and whisk together. Refrigerate batter for 10 minutes. For additional flavor add garlic powder, parsley or paprika to your taste.
Frying: Use a heavy pan (like cast iron) if possible. Add 1" of canola, corn, sunflower or peanut oil. Heat oil to approx. 360°F. Oil is the perfect temperature when a batter droplet goes to the bottom and then shoots up to the surface floating to sizzle. Overheated oil will brown too quickly. low-heated oil will cause soggy/greasy tempura. Do not add too many pieces at a time. Flip pieces only once and fry until golden brown. Don't stack pieces on top of each other when draining. Serve hot for maximum crispiness.
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 (2013) using Final Cut Pro X.
THE BACKGROUND MUSIC: is called “Country Sweetheart.” It was purchased from audioblock.com.
I found a new product for making a low-carb tempura batter. I’d love to try it on some freshly caught fish. If we can’t get any, don’t worry. There’s plenty of fish in the freezer, plus I have some other ideas. But first let’s try some ice fishing from the comfort of our shelter there on the dock! Click “SHOW MORE” for fishing equipment, lake info and recipes!
The ice fishing lure is called a “Forage Fry” from Northland Fishing Tackle. It has a #8 hook baited with a mealworm. Any small panfish ice fishing lure seems to work equally well in my experience.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
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
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 larges 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.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
Recipe:
½ LB of any small (or cut up) mild white fish fillets
1 LB of raw shrimp, peeled and cleaned
8 ounces of onion rings
⅔ Cup Plus ¼ cup of ice cold water
2 Eggs, beaten (I mistakenly used only 1 in the video)
1¼ Cups of LC Foods Tempura Batter (available at netrition.com)
Using LC Foods Tempura Batter
Here are the instructions from back of package. Confusing, huh?
[The following is the part I did NOT follow]:
Prepare onions, green beans, snow peas, eggplant, peppers, carrots, asparagus, zucchini, broccoli, mushrooms, squash, cauliflower, fish, chicken, shrimp, scallops. After washing, cut into desired sizes and dry pieces very thoroughly. Place on an uncovered tray in the refrigerator for 30 minutes or until ready to fry. Toss or shake very lightly in a little dry LC-Tempura mix. Line draining plates with newspaper and top with paper towels.
[The following is the part that I DID follow, but I DOUBLED the recipe]:
Batter for 50 pieces: In a medium bowl place ⅓ cup plus 2 Tbsp of ice cold water and 1 beaten egg and mix. Add ½ cup + 2 Tbsp LC-Tempura Batter Mix and whisk together. Refrigerate batter for 10 minutes. For additional flavor add garlic powder, parsley or paprika to your taste.
Frying: Use a heavy pan (like cast iron) if possible. Add 1" of canola, corn, sunflower or peanut oil. Heat oil to approx. 360°F. Oil is the perfect temperature when a batter droplet goes to the bottom and then shoots up to the surface floating to sizzle. Overheated oil will brown too quickly. low-heated oil will cause soggy/greasy tempura. Do not add too many pieces at a time. Flip pieces only once and fry until golden brown. Don't stack pieces on top of each other when draining. Serve hot for maximum crispiness.
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 (2013) using Final Cut Pro X.
THE BACKGROUND MUSIC: is called “Country Sweetheart.” It was purchased from audioblock.com.
