Uploaded June 2018 | Updated September 2026, 21 hours ago
Three years ago I made Oaxacan spicy fish. It was a popular video, and the recipe was delish. I’ve got to try it again. So I picked up all the ingredients, ah, except the fish! We need to catch some! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE is a 3/16 ounce Rebel Pop'N Frog in leopard frog color. Also a Z-Man 2¾ inch Finesse TRD in green / pumpkin / orange attached to a 1/15 ounce Finesse ShroomZ™ jighead. Also a ¼ ounce LiveTarget hollow body frog in emerald / brown.
THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
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. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
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 perform 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 “Driving Through Dallas,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -
GUACAMOLE (preparation not shown in video due to time constraints)
2 Large Avocados
½ teaspoon of salt
¼ teaspoon of ground pepper
½ teas. garlic powder
¼ large sweet onion chopped
1 teaspoon of lime juice
10-12 cherry tomatoes quartered
4 oz. can of chopped chile peppers
2 TBS. of sour cream
4 sprigs cilantro chopped (optional)
FISH QUESADILLAS
Recipe inspired by this: vvsupremo.com/recipe/tilapia-quesadillas
INGRIEDIENTS
1 LB small fish fillets, like small bass, crappie, bluegill or perch
4 TBS olive oil
¼ tsp fresh ground black pepper
½ tsp salt
½ cup onion, diced
2 teaspoons of minced garlic (I used it from a jar)
4 TBS pitted green olives, minced
2 jalapeños, seeded, finely chopped
½ cup tomato, diced
2 TBS fresh lime juice
4 TBS fresh cilantro, chopped
6 low-carb flour tortillas (8” diameter)
4 cups shredded Monterey jack (two 8 ounce bags)
DIRECTIONS
Preheat a large electric skillet over medium heat for 2 minutes. Add oil and heat for 1 minute more. Place fish fillets on a platter and lightly season both sides with salt and pepper. Drop fillets into skillet Cook for 2 minutes on each side.
Remove the fish to a small bowl and flake them up into small pieces. In same skillet, add onion and garlic around fish. Sauté for one to two minutes, stirring. Add the fish back to the skillet. Add olives, jalapeño, tomatoes, and lime juice. Cook for another minute stirring to combine all ingredients. Turn off the skillet. Remove mixture to a clean bowl. Mix in cilantro. Set aside.
Clean out the skillet. Set the skillet to medium low heat. It's important that the skillet temperature is not too high so that the tortillas do not harden or overcook before the cheese fully melts.
Add as many tortillas as will fit in skillet in single layer. Heat tortillas for 1 minute, flip tortillas and add ½ cup or more of Monterey jack to each tortilla and 3 to 4 TBS. of fish mixture. Fold and allow cheese to melt, pressing down lightly with large spatula. Flip quesadillas when needed to fully melt cheese and lightly brown both sides of quesadillas. Repeat with remaining tortillas. Serve quesadillas with lime wedges on the side.
Three years ago I made Oaxacan spicy fish. It was a popular video, and the recipe was delish. I’ve got to try it again. So I picked up all the ingredients, ah, except the fish! We need to catch some! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE is a 3/16 ounce Rebel Pop'N Frog in leopard frog color. Also a Z-Man 2¾ inch Finesse TRD in green / pumpkin / orange attached to a 1/15 ounce Finesse ShroomZ™ jighead. Also a ¼ ounce LiveTarget hollow body frog in emerald / brown.
THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
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. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
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 perform 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 “Driving Through Dallas,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -
GUACAMOLE (preparation not shown in video due to time constraints)
2 Large Avocados
½ teaspoon of salt
¼ teaspoon of ground pepper
½ teas. garlic powder
¼ large sweet onion chopped
1 teaspoon of lime juice
10-12 cherry tomatoes quartered
4 oz. can of chopped chile peppers
2 TBS. of sour cream
4 sprigs cilantro chopped (optional)
FISH QUESADILLAS
Recipe inspired by this: vvsupremo.com/recipe/tilapia-quesadillas
INGRIEDIENTS
1 LB small fish fillets, like small bass, crappie, bluegill or perch
4 TBS olive oil
¼ tsp fresh ground black pepper
½ tsp salt
½ cup onion, diced
2 teaspoons of minced garlic (I used it from a jar)
4 TBS pitted green olives, minced
2 jalapeños, seeded, finely chopped
½ cup tomato, diced
2 TBS fresh lime juice
4 TBS fresh cilantro, chopped
6 low-carb flour tortillas (8” diameter)
4 cups shredded Monterey jack (two 8 ounce bags)
DIRECTIONS
Preheat a large electric skillet over medium heat for 2 minutes. Add oil and heat for 1 minute more. Place fish fillets on a platter and lightly season both sides with salt and pepper. Drop fillets into skillet Cook for 2 minutes on each side.
Remove the fish to a small bowl and flake them up into small pieces. In same skillet, add onion and garlic around fish. Sauté for one to two minutes, stirring. Add the fish back to the skillet. Add olives, jalapeño, tomatoes, and lime juice. Cook for another minute stirring to combine all ingredients. Turn off the skillet. Remove mixture to a clean bowl. Mix in cilantro. Set aside.
Clean out the skillet. Set the skillet to medium low heat. It's important that the skillet temperature is not too high so that the tortillas do not harden or overcook before the cheese fully melts.
Add as many tortillas as will fit in skillet in single layer. Heat tortillas for 1 minute, flip tortillas and add ½ cup or more of Monterey jack to each tortilla and 3 to 4 TBS. of fish mixture. Fold and allow cheese to melt, pressing down lightly with large spatula. Flip quesadillas when needed to fully melt cheese and lightly brown both sides of quesadillas. Repeat with remaining tortillas. Serve quesadillas with lime wedges on the side.
