Uploaded November 2018 | Updated September 2026, 2 hours ago
I bought low-carb mashed potato flakes. I like using them as a coating on fried bluegill. All I need for this recipe are the bluegill. Let’s see if we can get some at the open-air fish market. Click on SHOW MORE for info on the tackle, lake, recipes & much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. 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: A 1/16 ounce Gopher Mushroom lead jig head with an old plastic 2” Recoil grub from Cabelas (circa 1998) attached to the hook. These break resistant grubs are no longer sold, but ones like them can be found sold at Z-Man Fishing Products which now calls the break-resistant plastic, “ElaZtech.”
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
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 “Steel Swing,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - -
FAKE MASHED POTATOES (CAULIFLOWER MASH)
(recipe borrowed from various sources)
INGREDIENTS
1½ LBS of cauliflower florets (from a large head)
4 ounces of softened cream cheese
4 tablespoons of softened salted butter
½ teaspoon of salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ cup of grated parmesan cheese (I used pecorino Romano)
½ cup of shredded sharp cheese of your liking
INSTRUCTIONS
Break cauliflower into florets. Microwave in loosely covered container for 15 minutes until a fork will easily pass through the florets. Lay the cooked florets onto paper towels and pat them dry. Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan (or pecorino), and shredded cheese. Process until the mixture is smooth and creamy.
POTATO-PECORINO BLUEGILL FILLETS
Recipe inspired by this one: hungryjack.com/recipes/potato-crusted-fish-fillets-3956 and also this one: geniuskitchen.com/recipe/surprise-coated-crisp-fish-filets-94195
INGREDIENTS
2 large eggs
3 tablespoons heavy cream and 1 tablespoon of water
1 cup (one inner packet) of Dixie Carb Counters Instant Mashers
1 cup of grated pecorino Romano cheese (or use parmesan)
1 tablespoon of garlic powder
1 tablespoon Italian seasoning
1 pound white fish fillets like bluegill, bass, or tilapia
6 Tablespoons olive oil
Lemon wedges
PREPARATION INSTRUCTIONS
Beat egg, cream and water in a small bowl. In a casserole dish, blend potato flakes, grated cheese, garlic powder and Italian seasoning. Taste the breading mixture to see if it might need salt. Mine had sufficient saltiness from the pecorino Romano.
Heat oil in large frying pan over medium high heat. Dip fish fillets into egg mixture, drain them, and then put them into potato flakes and Romano mixture, pressing onto fillets to coat well. Shake off excess coating and put into a plate until all are coated.
Fry fish, about 2 minutes per side, or until golden and fish flakes easily with fork. Serve with lemon wedges.
I bought low-carb mashed potato flakes. I like using them as a coating on fried bluegill. All I need for this recipe are the bluegill. Let’s see if we can get some at the open-air fish market. Click on SHOW MORE for info on the tackle, lake, recipes & much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. 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: A 1/16 ounce Gopher Mushroom lead jig head with an old plastic 2” Recoil grub from Cabelas (circa 1998) attached to the hook. These break resistant grubs are no longer sold, but ones like them can be found sold at Z-Man Fishing Products which now calls the break-resistant plastic, “ElaZtech.”
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
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 “Steel Swing,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - -
FAKE MASHED POTATOES (CAULIFLOWER MASH)
(recipe borrowed from various sources)
INGREDIENTS
1½ LBS of cauliflower florets (from a large head)
4 ounces of softened cream cheese
4 tablespoons of softened salted butter
½ teaspoon of salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ cup of grated parmesan cheese (I used pecorino Romano)
½ cup of shredded sharp cheese of your liking
INSTRUCTIONS
Break cauliflower into florets. Microwave in loosely covered container for 15 minutes until a fork will easily pass through the florets. Lay the cooked florets onto paper towels and pat them dry. Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan (or pecorino), and shredded cheese. Process until the mixture is smooth and creamy.
POTATO-PECORINO BLUEGILL FILLETS
Recipe inspired by this one: hungryjack.com/recipes/potato-crusted-fish-fillets-3956 and also this one: geniuskitchen.com/recipe/surprise-coated-crisp-fish-filets-94195
INGREDIENTS
2 large eggs
3 tablespoons heavy cream and 1 tablespoon of water
1 cup (one inner packet) of Dixie Carb Counters Instant Mashers
1 cup of grated pecorino Romano cheese (or use parmesan)
1 tablespoon of garlic powder
1 tablespoon Italian seasoning
1 pound white fish fillets like bluegill, bass, or tilapia
6 Tablespoons olive oil
Lemon wedges
PREPARATION INSTRUCTIONS
Beat egg, cream and water in a small bowl. In a casserole dish, blend potato flakes, grated cheese, garlic powder and Italian seasoning. Taste the breading mixture to see if it might need salt. Mine had sufficient saltiness from the pecorino Romano.
Heat oil in large frying pan over medium high heat. Dip fish fillets into egg mixture, drain them, and then put them into potato flakes and Romano mixture, pressing onto fillets to coat well. Shake off excess coating and put into a plate until all are coated.
Fry fish, about 2 minutes per side, or until golden and fish flakes easily with fork. Serve with lemon wedges.
