Uploaded December 2017 | Updated September 2026, 2 hours ago
I love fried fish. I tried a low-carb, beer batter recipe once. I’d love to do it again. I picked up all the ingredients, except one, the fish! Let’s try to catch a few; any kind! Click SHOW MORE for info on the equipment, the fish, the lake, and the 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.
THE MOTOR: A Minn Kota, Endura 55 with short shaft for small boats. It has 55 LBS of thrust on a single 12v, deep cycle battery. This model has been discontinued.
THE LURE: is a Z-Man 2” “GrubZ” in violet sparkle attached to a 1/16 oz. Gopher mushroom head jig with a #4 hook.
THE LIVE BAIT: mealworms fixed to a 1/16 jig head with #4 hook (unknown brand).
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 LB line test recommended). It can be found on Amazon, and Fish USA.
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 is 12’ 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: Biologists did 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”, 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” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking 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 Sweetheart,” purchased from audioblocks.com
- - - - - - - - - - RECIPES - - - - - - - - - - - -
CRISPY PARMESAN ZUCCHINI STICKS
Recipe from here: wholesomeyum.com/recipes/crispy-parmesan-zucchini-fries
INGREDIENTS
2 med. Zucchini
1½ cups grated pecorino Romano or parmesan cheese
1 lg. egg
1 tsp. Garlic powder
1 tsp. Black pepper
INSTRUCTIONS
Preheat the oven to 425°F. Line a baking sheet. (Non stick foil or parchment paper.)
Cut each zucchini in half lengthwise 4 times (to make eight long sticks). Then cut the sticks once crosswise, making 16 sticks from each, approximately 4” long and ½” thick.
Prepare 2 shallow bowls - 1 with eggs and 1 with a mixture of grated parm cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parm mixture, coating all sides. (Use one hand for the egg and the other for the parmesan). Place on the baking sheet in a single layer without touching.
Bake for about 15-20 mins., flipping the fries and rotating the pan halfway through, until golden and crispy.
BEER BATTERED FISH
A similar video I made is here: youtu.be/hhpdsclxEIM
The recipe was inspired by this: diabetesdaily.com/forum/recipes/40101-beer-battered-fried-fish-tacos
Ingredients:
1 LB yellow perch, bass, bluegill, tilapia, or other fish fillets
1 cup almond flour
1½ cup almond flour for wet batter
6 tsp. baking powder
½ teaspoon of cayenne pepper (or to taste)
3 eggs, lightly beaten
1 cup Beer, of your choice
½ tsp each of salt and pepper
canola or peanut oil for deep frying
Cut fish into 1” wide strips.
In a gallon plastic bag, shake fish sticks in 1 cup of almond flour to coat them lightly. Keep them in the bag until ready to apply the wet batter.
Mix 1½ cups of almond flour and other dry ingredients with a whisk. Beat the eggs and add it along with the beer to the dry ingredients. Whisk well.
In a heavy bottom pot pour about 2" to 3" of peanut or canola oil and place on high heat. (Or use a deep fryer in accordance with it’s directions). Allow to come to temperature of 365°F, 185°C.
Dip the floured fish one at a time into the batter and allow excess to drip off. Carefully slide into the hot oil. Only cook a few at a time so the oil’s temperature does not drop. Cook for about 3 to 4 mins. depending on size, turning in oil with a slotted spoon, or until golden brown. Remove to a grate or paper towel lined platter. Repeat until all of the fish is done.
I love fried fish. I tried a low-carb, beer batter recipe once. I’d love to do it again. I picked up all the ingredients, except one, the fish! Let’s try to catch a few; any kind! Click SHOW MORE for info on the equipment, the fish, the lake, and the 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.
THE MOTOR: A Minn Kota, Endura 55 with short shaft for small boats. It has 55 LBS of thrust on a single 12v, deep cycle battery. This model has been discontinued.
THE LURE: is a Z-Man 2” “GrubZ” in violet sparkle attached to a 1/16 oz. Gopher mushroom head jig with a #4 hook.
THE LIVE BAIT: mealworms fixed to a 1/16 jig head with #4 hook (unknown brand).
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 LB line test recommended). It can be found on Amazon, and Fish USA.
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 is 12’ 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: Biologists did 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”, 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” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking 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 Sweetheart,” purchased from audioblocks.com
- - - - - - - - - - RECIPES - - - - - - - - - - - -
CRISPY PARMESAN ZUCCHINI STICKS
Recipe from here: wholesomeyum.com/recipes/crispy-parmesan-zucchini-fries
INGREDIENTS
2 med. Zucchini
1½ cups grated pecorino Romano or parmesan cheese
1 lg. egg
1 tsp. Garlic powder
1 tsp. Black pepper
INSTRUCTIONS
Preheat the oven to 425°F. Line a baking sheet. (Non stick foil or parchment paper.)
Cut each zucchini in half lengthwise 4 times (to make eight long sticks). Then cut the sticks once crosswise, making 16 sticks from each, approximately 4” long and ½” thick.
Prepare 2 shallow bowls - 1 with eggs and 1 with a mixture of grated parm cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parm mixture, coating all sides. (Use one hand for the egg and the other for the parmesan). Place on the baking sheet in a single layer without touching.
Bake for about 15-20 mins., flipping the fries and rotating the pan halfway through, until golden and crispy.
BEER BATTERED FISH
A similar video I made is here: youtu.be/hhpdsclxEIM
The recipe was inspired by this: diabetesdaily.com/forum/recipes/40101-beer-battered-fried-fish-tacos
Ingredients:
1 LB yellow perch, bass, bluegill, tilapia, or other fish fillets
1 cup almond flour
1½ cup almond flour for wet batter
6 tsp. baking powder
½ teaspoon of cayenne pepper (or to taste)
3 eggs, lightly beaten
1 cup Beer, of your choice
½ tsp each of salt and pepper
canola or peanut oil for deep frying
Cut fish into 1” wide strips.
In a gallon plastic bag, shake fish sticks in 1 cup of almond flour to coat them lightly. Keep them in the bag until ready to apply the wet batter.
Mix 1½ cups of almond flour and other dry ingredients with a whisk. Beat the eggs and add it along with the beer to the dry ingredients. Whisk well.
In a heavy bottom pot pour about 2" to 3" of peanut or canola oil and place on high heat. (Or use a deep fryer in accordance with it’s directions). Allow to come to temperature of 365°F, 185°C.
Dip the floured fish one at a time into the batter and allow excess to drip off. Carefully slide into the hot oil. Only cook a few at a time so the oil’s temperature does not drop. Cook for about 3 to 4 mins. depending on size, turning in oil with a slotted spoon, or until golden brown. Remove to a grate or paper towel lined platter. Repeat until all of the fish is done.
