Uploaded September 2017 | Updated September 2026, 19 hours ago
You might know how much I love fish sandwiches. But bread is taboo on my low-carb diet. So today, let’s try catching fish, cooking them, and making up our own low-carb buns. How about we go pick up some fish? Click SHOW MORE for links, equipment, lake info, recipes, and more.
Check out Bill Goudy’s great outdoor channel here: youtube.com/user/BillGoudy
Check out TabiEats, an entertaining channel about food here: youtube.com/user/fabaquarius.
- - - - INFO ON THE TACKLE, THE LAKE, VIDEOGRAPHY and MORE - - -
THE LURE: is a 1/32 ounce lead jig head with a 1” plastic grub body from a small Beetle Spin lure.
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 LINE: is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 pound monofilament equivalent.
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.”
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: 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 main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a 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 was purchased from audioblocks.com. It is called “Steel Swing."
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
- - - - - RECIPES - - - - -
CLOUD BUN RECIPE
Recipe from TabiEats video: youtu.be/RJupQEjVlwk
Written recipe here: tabieats.com/2017/08/cloud-bread-sandwich-low-carb-and.html
INGREDIENTS (makes 8 buns)
3 large eggs (separated)
¼ tsp cream of tartar (I used a little more)
2 ounces cream cheese, softened at room temperature
1 packet sweetener of your choice
tartar sauce
fried bluegill pieces
sliced gouda cheese
tomato slices
lettuce leaves
onion slices
DIRECTIONS
Preheat the oven to 350°F (175°C). Line baking sheet with parchment. Combine egg whites and cream of tartar in a large bowl and mix with an electric mixer until stiff peaks form. In a separate bowl, mix egg yolks, cream cheese and sweetener. Switch to an electric mixer and beat until smooth. Fold egg whites into the mixture, being careful not to deflate the egg whites.
Scoop mixture onto the baking sheet, making 6-8 “buns.” Bake for 25 minutes until the top is lightly browned. Cool them on a wire rack.
Spread tartar on one side of your cloud bun, add 1 or 2 fillets, sliced gouda, tomato, lettuce and onion. Spread tartar on the top bun.
3-2-1 FRIED BLUEGILL RECIPE
Inspired by this: screwedonstraight.net/low-carb-southern-fish-fry
INGREDIENTS:
1 to 1½ LBS of bluegill fillets
9 oz by volume (18 TBS) grated parmesan
6 oz. (12 TBS) golden flaxseed meal
3 oz. (6 TBS) almond flour
2 to 3 TBS, Old Bay seasoning
3 lg. eggs
½ to 1 C. heavy cream
Oil for deep frying
Mix grated parmesan, flaxseed meal and almond flour (the ratio is 3 to 2 to 1) and Old Bay seasoning in a large casserole dish.
In a small casserole dish, beat eggs with heavy whipping cream to make the egg wash. Run the fish fillets, one at a time, in the egg wash.
Let each fish fillet drain, then place it in the casserole dish with the dry ingredients. Pat the “breading” onto the fish to coat the fish. Shake off excess coating. Place the breaded fillets in a dish.
Heat oil to 365° F (185° C) in a deep fryer or pot.
Add the breaded fish to the deep fryer, a few fillets at a time, in 3 or 4 batches. Fry 2 to 3 minutes until they are golden brown.
You might know how much I love fish sandwiches. But bread is taboo on my low-carb diet. So today, let’s try catching fish, cooking them, and making up our own low-carb buns. How about we go pick up some fish? Click SHOW MORE for links, equipment, lake info, recipes, and more.
Check out Bill Goudy’s great outdoor channel here: youtube.com/user/BillGoudy
Check out TabiEats, an entertaining channel about food here: youtube.com/user/fabaquarius.
- - - - INFO ON THE TACKLE, THE LAKE, VIDEOGRAPHY and MORE - - -
THE LURE: is a 1/32 ounce lead jig head with a 1” plastic grub body from a small Beetle Spin lure.
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 LINE: is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 pound monofilament equivalent.
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.”
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: 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 main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a 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 was purchased from audioblocks.com. It is called “Steel Swing."
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
- - - - - RECIPES - - - - -
CLOUD BUN RECIPE
Recipe from TabiEats video: youtu.be/RJupQEjVlwk
Written recipe here: tabieats.com/2017/08/cloud-bread-sandwich-low-carb-and.html
INGREDIENTS (makes 8 buns)
3 large eggs (separated)
¼ tsp cream of tartar (I used a little more)
2 ounces cream cheese, softened at room temperature
1 packet sweetener of your choice
tartar sauce
fried bluegill pieces
sliced gouda cheese
tomato slices
lettuce leaves
onion slices
DIRECTIONS
Preheat the oven to 350°F (175°C). Line baking sheet with parchment. Combine egg whites and cream of tartar in a large bowl and mix with an electric mixer until stiff peaks form. In a separate bowl, mix egg yolks, cream cheese and sweetener. Switch to an electric mixer and beat until smooth. Fold egg whites into the mixture, being careful not to deflate the egg whites.
Scoop mixture onto the baking sheet, making 6-8 “buns.” Bake for 25 minutes until the top is lightly browned. Cool them on a wire rack.
Spread tartar on one side of your cloud bun, add 1 or 2 fillets, sliced gouda, tomato, lettuce and onion. Spread tartar on the top bun.
3-2-1 FRIED BLUEGILL RECIPE
Inspired by this: screwedonstraight.net/low-carb-southern-fish-fry
INGREDIENTS:
1 to 1½ LBS of bluegill fillets
9 oz by volume (18 TBS) grated parmesan
6 oz. (12 TBS) golden flaxseed meal
3 oz. (6 TBS) almond flour
2 to 3 TBS, Old Bay seasoning
3 lg. eggs
½ to 1 C. heavy cream
Oil for deep frying
Mix grated parmesan, flaxseed meal and almond flour (the ratio is 3 to 2 to 1) and Old Bay seasoning in a large casserole dish.
In a small casserole dish, beat eggs with heavy whipping cream to make the egg wash. Run the fish fillets, one at a time, in the egg wash.
Let each fish fillet drain, then place it in the casserole dish with the dry ingredients. Pat the “breading” onto the fish to coat the fish. Shake off excess coating. Place the breaded fillets in a dish.
Heat oil to 365° F (185° C) in a deep fryer or pot.
Add the breaded fish to the deep fryer, a few fillets at a time, in 3 or 4 batches. Fry 2 to 3 minutes until they are golden brown.
