Uploaded July 2017 | Updated September 2026, 2 days ago
I’ve made fishcakes before, but I’ve been studying recipes, and I think I can make them even better now. So, I went to the store and picked up all the ingredients; except one, the fish! Let’s get some at the “fish market!” Click on *SHOW MORE* to for info on the tackle and lake, and recipes!
PAN FRIED ASPARAGUS WITH PARMESAN
Recipe inspired by the one here: food.com/recipe/pan-fried-asparagus-248550
Ingredients
¼ cup butter
2 to 3 tablespoons olive oil
½ to 1 teaspoon coarse salt (depending on how much parmesan you use)
¼ teaspoon ground black pepper
3 garlic cloves, minced or crushed (2 teaspoons from a jar)
¾ Lb. fresh asparagus spears after being trimmed (2 LBS before trimming)
2 to 3 ounces of grated parmesan
Directions
1. Melt butter in a skillet over medium-high heat.
2. Stir in the olive oil, salt, and pepper.
3. Cook garlic in butter for a minute, but do not brown.
4. Add asparagus, and cook for 10 to 12 minutes, turning asparagus to ensure even cooking.
5. Remove to serving bowl and immediately add parmesan while still hot.
BLUEGILL CAKES
INGREDIENTS:
1 to 1½ LBS of bluegill or other mild white fish fillets
½ cup flour (I used low-carb flower from netrition.com)
½ cup breadcrumbs (I used low-carb breadcrumbs from netrition.com)
½ tsp Garlic Powder
1 tsp Onion Powder
1 tsp Baking Powder
1 tsp Paprika
½ tsp Salt (I used 1 tsp in the video but if using Old Bay, ½ is best)
¼ tsp Black Pepper
1 Egg
⅔ to 1 cup heavy cream (until texture is dough-like)
½ teaspoon hot sauce
½ cup of grated parmesan
2 Tbsp butter for frying
2 or 3 Tbsp of olive oil, enough to cover the bottom of skillet
Lemon or Tarter Sauce to flavor
Spray large casserole dish with cooking spray.
Microwave fish for 5 to 10 minutes until it flakes easily with a fork.
Drain water from casserole dish and further pat dry fish with paper towels.
With two forks, shred the fish somewhat finely, like crabmeat.
Mix all the ingredients except the fish in a large bowl.
Fold in the shredded fish.
Form the fish into patties of any size you prefer.
Place the fishcakes on a cookie sheet covered with parchment or non-stick foil.
[Optional] Place the sheet in the freezer for ½ hour to firm up the fishcakes.
In a skillet, heat the oil and butter to medium-high.
Gently add the fishcakes and sauté, about 2 minutes per side, until golden brown.
Be gentle when flipping them so they don’t break.
Serve them with your favorite tartar sauce and side dish.
THE LURE is a 1/32 ounce jighead from Bass Pro Shops. Attached to it is a 2 inch curly tail “GrubZ” from Z-Man Fishing Products.
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. Do a Google search for “two man fishing boats.”
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 spinning reel line is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
THE LAKE: 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
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 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 using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
BACKGROUND MUSIC is called “Faded As My Bluejeans” purchased from audioblocks.com.
I’ve made fishcakes before, but I’ve been studying recipes, and I think I can make them even better now. So, I went to the store and picked up all the ingredients; except one, the fish! Let’s get some at the “fish market!” Click on *SHOW MORE* to for info on the tackle and lake, and recipes!
PAN FRIED ASPARAGUS WITH PARMESAN
Recipe inspired by the one here: food.com/recipe/pan-fried-asparagus-248550
Ingredients
¼ cup butter
2 to 3 tablespoons olive oil
½ to 1 teaspoon coarse salt (depending on how much parmesan you use)
¼ teaspoon ground black pepper
3 garlic cloves, minced or crushed (2 teaspoons from a jar)
¾ Lb. fresh asparagus spears after being trimmed (2 LBS before trimming)
2 to 3 ounces of grated parmesan
Directions
1. Melt butter in a skillet over medium-high heat.
2. Stir in the olive oil, salt, and pepper.
3. Cook garlic in butter for a minute, but do not brown.
4. Add asparagus, and cook for 10 to 12 minutes, turning asparagus to ensure even cooking.
5. Remove to serving bowl and immediately add parmesan while still hot.
BLUEGILL CAKES
INGREDIENTS:
1 to 1½ LBS of bluegill or other mild white fish fillets
½ cup flour (I used low-carb flower from netrition.com)
½ cup breadcrumbs (I used low-carb breadcrumbs from netrition.com)
½ tsp Garlic Powder
1 tsp Onion Powder
1 tsp Baking Powder
1 tsp Paprika
½ tsp Salt (I used 1 tsp in the video but if using Old Bay, ½ is best)
¼ tsp Black Pepper
1 Egg
⅔ to 1 cup heavy cream (until texture is dough-like)
½ teaspoon hot sauce
½ cup of grated parmesan
2 Tbsp butter for frying
2 or 3 Tbsp of olive oil, enough to cover the bottom of skillet
Lemon or Tarter Sauce to flavor
Spray large casserole dish with cooking spray.
Microwave fish for 5 to 10 minutes until it flakes easily with a fork.
Drain water from casserole dish and further pat dry fish with paper towels.
With two forks, shred the fish somewhat finely, like crabmeat.
Mix all the ingredients except the fish in a large bowl.
Fold in the shredded fish.
Form the fish into patties of any size you prefer.
Place the fishcakes on a cookie sheet covered with parchment or non-stick foil.
[Optional] Place the sheet in the freezer for ½ hour to firm up the fishcakes.
In a skillet, heat the oil and butter to medium-high.
Gently add the fishcakes and sauté, about 2 minutes per side, until golden brown.
Be gentle when flipping them so they don’t break.
Serve them with your favorite tartar sauce and side dish.
THE LURE is a 1/32 ounce jighead from Bass Pro Shops. Attached to it is a 2 inch curly tail “GrubZ” from Z-Man Fishing Products.
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. Do a Google search for “two man fishing boats.”
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 spinning reel line is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
THE LAKE: 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
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 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 using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
BACKGROUND MUSIC is called “Faded As My Bluejeans” purchased from audioblocks.com.
