Uploaded October 2018 | Updated September 2026, 2 hours ago
It’s a challenge to enjoy fried fish on a low carb diet because of the carbs in the coating. I found a seasoned flour recipe for bass that I can make low carb. I need only the bass for this recipe. Click on SHOW MORE for info on the tackle, lake, and more.
- - - - 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: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.
THE LURE is a “Bearded Zeechie” modified from a Z-Man ZinkerZ lure. It is attached to a 1/15 ounce Z-Man BulletZ weighted hook.
WinkieDoodles YouTube channel: youtube.com/user/Winkiedoodles.
See how Winkiedoodles made the Zeechie: youtu.be/O6wOtzMiZys.
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 mono equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased August 2018.
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 sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.
FISH IN THE LAKE: 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”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.
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 mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Cloche Hats & Spats,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
BIRDSEYE CAULIFLOWER RICE WITH SAVORY HERB (frozen):
Microwave as per the instructions on the back of the package.
FRIED BASS IN SEASONED FLOUR
Recipe inspired by: geniuskitchen.com/recipe/basic-seasoned-flour-for-dredging-426791
INGREDIENTS
1 to 1½ LBS of small bass fillets
Seasoned flour (recipe below)
2 large eggs
8 ounces of cream
4 ounces of water
3 tablespoons of butter
1 lemon cut in wedges
SEASONED FLOUR INGREDIENTS
1 cup all-purpose, low-carb flour*
1 tablespoon salt
½ tablespoon seasoning salt
½ tablespoon celery seed (original recipe said celery salt)
½ tablespoon pepper
1 tablespoon dry mustard
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ginger
¼ teaspoon thyme
¼ teaspoon basil
¼ teaspoon oregano
DIRECTIONS
Pour the seasoned flour ingredients into a gallon zip lock bag.
Blow in some air into the bag, quickly seal, and shake to mix.
In a plastic container, break and mix two large eggs with a fork.
Pour into that container the heavy cream and water, and stir.
Place fish fillets in container to soak for awhile.
In a large skillet melt the butter on medium high heat.
Drain the bass fillets in a colander then dump them into the bag of seasoned flour.
Blow a little air in the bag and quickly seal it.
Shake the bag vigorously to coat the fish with seasoned flour.
Shake excess seasoned flour off each fillet and put them in a plate.
In batches, sauté the fillets in the hot butter, 2 to 3 minutes on each side until golden brown
Serve with lemon wedges and cauliflower rice
*Dixie USA Carb Counters All Purpose Low Carb Flour can be ordered from netrition.com.
It’s a challenge to enjoy fried fish on a low carb diet because of the carbs in the coating. I found a seasoned flour recipe for bass that I can make low carb. I need only the bass for this recipe. Click on SHOW MORE for info on the tackle, lake, and more.
- - - - 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: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.
THE LURE is a “Bearded Zeechie” modified from a Z-Man ZinkerZ lure. It is attached to a 1/15 ounce Z-Man BulletZ weighted hook.
WinkieDoodles YouTube channel: youtube.com/user/Winkiedoodles.
See how Winkiedoodles made the Zeechie: youtu.be/O6wOtzMiZys.
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 mono equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased August 2018.
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 sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.
FISH IN THE LAKE: 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”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.
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 mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Cloche Hats & Spats,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
BIRDSEYE CAULIFLOWER RICE WITH SAVORY HERB (frozen):
Microwave as per the instructions on the back of the package.
FRIED BASS IN SEASONED FLOUR
Recipe inspired by: geniuskitchen.com/recipe/basic-seasoned-flour-for-dredging-426791
INGREDIENTS
1 to 1½ LBS of small bass fillets
Seasoned flour (recipe below)
2 large eggs
8 ounces of cream
4 ounces of water
3 tablespoons of butter
1 lemon cut in wedges
SEASONED FLOUR INGREDIENTS
1 cup all-purpose, low-carb flour*
1 tablespoon salt
½ tablespoon seasoning salt
½ tablespoon celery seed (original recipe said celery salt)
½ tablespoon pepper
1 tablespoon dry mustard
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ginger
¼ teaspoon thyme
¼ teaspoon basil
¼ teaspoon oregano
DIRECTIONS
Pour the seasoned flour ingredients into a gallon zip lock bag.
Blow in some air into the bag, quickly seal, and shake to mix.
In a plastic container, break and mix two large eggs with a fork.
Pour into that container the heavy cream and water, and stir.
Place fish fillets in container to soak for awhile.
In a large skillet melt the butter on medium high heat.
Drain the bass fillets in a colander then dump them into the bag of seasoned flour.
Blow a little air in the bag and quickly seal it.
Shake the bag vigorously to coat the fish with seasoned flour.
Shake excess seasoned flour off each fillet and put them in a plate.
In batches, sauté the fillets in the hot butter, 2 to 3 minutes on each side until golden brown
Serve with lemon wedges and cauliflower rice
*Dixie USA Carb Counters All Purpose Low Carb Flour can be ordered from netrition.com.
