Uploaded March 2019 | Updated September 2026, 18 hours ago
Again I’ll show a minute of me fishing through dangerously thin ice from the safety of the dock. Then, we’ll have some fun making crappie cakes a new way. And, you won’t have to worry about carbs! Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
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.
THE LINE: Trilene Micro Ice 4 LB test mono.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
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 its 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
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 X on a large tripod. I also use an iPhone 6s Plus 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 “Daley's Reel” downloaded from YouTube's audio library.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
QUICK TOMATO SALAD RECIPE
foodnetwork.com/recipes/sunny-anderson/quick-tomato-salad-recipe-1924313
INGREDIENTS:
2 teaspoons red wine vinegar
4 tablespoons olive oil
1 heaping TBS fresh thyme, leaves stripped and lightly chopped
Salt and freshly ground black pepper
1 pint Compari tomatoes, cut into thirds (or cherry tomatoes cut in half)
DIRECTIONS:
In a large bowl, add the vinegar, oil, thyme, a pinch of salt and a grind or 2 of black pepper. Whisk until the salt is dissolved. Taste and adjust salt, if needed. Add the tomatoes and toss until coated. Let sit at room temperature for 5 minutes before serving.
CRAPPIE CAKE WITH LEMON AND THYME
perchancetocook.com/2014/07/23/crispy-lemon-thyme-fish-cakes-paleo
INGREDIENTS:
1 to 1⅓ pounds crappie fillets
¼ cup lemon juice
2 eggs
1 tsp onion powder
1 tsp garlic powder
1 heaping TBS fresh thyme (I removed the leaves and chopped them)
1 heaping TBS horseradish mustard
½ tsp salt
½ tsp fresh cracked pepper
1½ cup almond flour
3 or 4 TBS of coconut flour to bind the crappie cakes
3 TBS olive oil
INSTRUCTIONS:
Preheat the oven to 400°F (205°C). Cover a cookie sheet in aluminum foil and put some olive oil on the surface of the aluminum foil. Place the fish filets on top and cook for 15 to 20 minutes until the thickest parts of the fillet will flake easily with a fork.
Once the crappie is out of the oven and has cooled a little, place them in a medium bowl and use two forks to flake the fish into little pieces.
In a large bowl, mix the lemon juice, eggs, onion powder, garlic powder, mustard, salt, pepper, and thyme together with a whisk until well blended. Then add the fish and ½ cup of almond flour to the mixture and mix well with a fork. Add 3 TBS of coconut flour. Add more if the mixture is still too wet.
Put 1 cup of almond flour in a glass casserole dish.
Using a small scoop, scoop some of the fish mixture and form it into a patty / cake in your hands. Dunk the top and bottom of each cake in the almond flour mixture that is on the plate and then place the finished fish cakes on a separate holding plate.
Put the fish cakes in the fridge for 30 minutes (so that they will hold together better).
Once the 30 minutes is up, heat 3 TBS of olive oil in a large frying pan over medium-high heat.
Cook each fish cake for 3 to 4 minutes, then flip and cook for another 2½ to 3 minutes. Each side should be golden and crispy.
Remove them from the pan and place on a paper towel before serving. Makes 8 fish cakes.
Again I’ll show a minute of me fishing through dangerously thin ice from the safety of the dock. Then, we’ll have some fun making crappie cakes a new way. And, you won’t have to worry about carbs! Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
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.
THE LINE: Trilene Micro Ice 4 LB test mono.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
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 its 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
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 X on a large tripod. I also use an iPhone 6s Plus 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 “Daley's Reel” downloaded from YouTube's audio library.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
QUICK TOMATO SALAD RECIPE
foodnetwork.com/recipes/sunny-anderson/quick-tomato-salad-recipe-1924313
INGREDIENTS:
2 teaspoons red wine vinegar
4 tablespoons olive oil
1 heaping TBS fresh thyme, leaves stripped and lightly chopped
Salt and freshly ground black pepper
1 pint Compari tomatoes, cut into thirds (or cherry tomatoes cut in half)
DIRECTIONS:
In a large bowl, add the vinegar, oil, thyme, a pinch of salt and a grind or 2 of black pepper. Whisk until the salt is dissolved. Taste and adjust salt, if needed. Add the tomatoes and toss until coated. Let sit at room temperature for 5 minutes before serving.
CRAPPIE CAKE WITH LEMON AND THYME
perchancetocook.com/2014/07/23/crispy-lemon-thyme-fish-cakes-paleo
INGREDIENTS:
1 to 1⅓ pounds crappie fillets
¼ cup lemon juice
2 eggs
1 tsp onion powder
1 tsp garlic powder
1 heaping TBS fresh thyme (I removed the leaves and chopped them)
1 heaping TBS horseradish mustard
½ tsp salt
½ tsp fresh cracked pepper
1½ cup almond flour
3 or 4 TBS of coconut flour to bind the crappie cakes
3 TBS olive oil
INSTRUCTIONS:
Preheat the oven to 400°F (205°C). Cover a cookie sheet in aluminum foil and put some olive oil on the surface of the aluminum foil. Place the fish filets on top and cook for 15 to 20 minutes until the thickest parts of the fillet will flake easily with a fork.
Once the crappie is out of the oven and has cooled a little, place them in a medium bowl and use two forks to flake the fish into little pieces.
In a large bowl, mix the lemon juice, eggs, onion powder, garlic powder, mustard, salt, pepper, and thyme together with a whisk until well blended. Then add the fish and ½ cup of almond flour to the mixture and mix well with a fork. Add 3 TBS of coconut flour. Add more if the mixture is still too wet.
Put 1 cup of almond flour in a glass casserole dish.
Using a small scoop, scoop some of the fish mixture and form it into a patty / cake in your hands. Dunk the top and bottom of each cake in the almond flour mixture that is on the plate and then place the finished fish cakes on a separate holding plate.
Put the fish cakes in the fridge for 30 minutes (so that they will hold together better).
Once the 30 minutes is up, heat 3 TBS of olive oil in a large frying pan over medium-high heat.
Cook each fish cake for 3 to 4 minutes, then flip and cook for another 2½ to 3 minutes. Each side should be golden and crispy.
Remove them from the pan and place on a paper towel before serving. Makes 8 fish cakes.
