Uploaded November 2018 | Updated September 2026, 1 day ago
I found a fish recipe that looks almost too easy to be true, yet it sounds delicious, fish in lemon butter sauce. So I picked up all the ingredients, ah, except one, the fish! Let’s try catching some. Click on SHOW MORE for info on the tackle, lake, and more.
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: a 2.75 inch Zman ElaZtech Finesse TRD in green-pumpkin-orange. It is secured to a 1/15 ounce Zman NedLockZ jig head.
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 “Back Porch Swing,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - - -
YUMMY ONIONY CAULIFLOWER RICE
Recipe taken from here: foodnetwork.com/recipes/food-network-kitchen/healthy-cauliflower-rice-3363582#reviewsTop
INGREDIENTS:
24 oz. of riced cauliflower (one large head)
enough olive oil to just coat the bottom of a large skillet
1 lg. onion, finely diced (12 oz)
1½ tea. salt
3 to 4 TBS fresh parsley leaves, chopped
Juice of ½ lemon
DIRECTIONS:
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the onions, and stir to coat. Cook and stir until the onions are golden brown and soft, about 8 mins. Add the cauliflower, and stir. Add the salt, and continue to cook, stirring frequently until the cauliflower has softened, 5 mins. or more. Remove from the heat.
Squeeze on the lemon juice. Stir in the parsley, test for salt, add more if needed. Spoon the cauliflower into a large serving bowl. Serve warm.
FISH WITH LEMON BUTTER SAUCE
Recipe inspired by this: recipetineats.com/lemon-butter-sauce-fish
INGREDIENTS FOR LEMON BUTTER SAUCE:
8 TBS (one stick) unsalted butter, cut into pieces
juice from ½ lemon
⅛ - ¼ tea. salt, to taste
⅛ tea. freshly ground pepper
INGREDIENTS FOR CRISPY PAN FRIED FISH:
1 to 1¼ LBS. of small mild fish fillets
Salt and pepper
6 TBS almond flour
enough olive oil to just coat the bottom of a large skillet
INGREDIENTS FOR PLATING:
Lemon wedges
Finely chopped parsley
DIRECTIONS FOR LEMON BUTTER SAUCE:
Place the butter in a light colored saucepan or small skillet over medium heat.
Melt butter then leave on the stove, whisking every now and then. Watch it closely. When the butter is golden brown, remove from stove immediately and pour into small bowl.
Add lemon juice and the salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
Set aside in a warm oven so that the butter sauce stays melted.
DIRECTIONS FOR CRISPY PAN FRIED FISH:
Pat fish dry using paper towels. Leave fish on paper towels. Sprinkle with salt and pepper, then the almond flour. Use fingers to spread flour. Turn and repeat. Shake off excess flour.
Heat oil in a non stick skillet over high heat. When the oil is hot, add fish. Cook for 1½ to 2 mins. on each side (cook longer if you have thicker fillets).
Remove immediately onto serving plates. Drizzle each with about 1 TBS of sauce, garnish with parsley and serve with lemon on the side.
I found a fish recipe that looks almost too easy to be true, yet it sounds delicious, fish in lemon butter sauce. So I picked up all the ingredients, ah, except one, the fish! Let’s try catching some. Click on SHOW MORE for info on the tackle, lake, and more.
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: a 2.75 inch Zman ElaZtech Finesse TRD in green-pumpkin-orange. It is secured to a 1/15 ounce Zman NedLockZ jig head.
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 “Back Porch Swing,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - - -
YUMMY ONIONY CAULIFLOWER RICE
Recipe taken from here: foodnetwork.com/recipes/food-network-kitchen/healthy-cauliflower-rice-3363582#reviewsTop
INGREDIENTS:
24 oz. of riced cauliflower (one large head)
enough olive oil to just coat the bottom of a large skillet
1 lg. onion, finely diced (12 oz)
1½ tea. salt
3 to 4 TBS fresh parsley leaves, chopped
Juice of ½ lemon
DIRECTIONS:
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the onions, and stir to coat. Cook and stir until the onions are golden brown and soft, about 8 mins. Add the cauliflower, and stir. Add the salt, and continue to cook, stirring frequently until the cauliflower has softened, 5 mins. or more. Remove from the heat.
Squeeze on the lemon juice. Stir in the parsley, test for salt, add more if needed. Spoon the cauliflower into a large serving bowl. Serve warm.
FISH WITH LEMON BUTTER SAUCE
Recipe inspired by this: recipetineats.com/lemon-butter-sauce-fish
INGREDIENTS FOR LEMON BUTTER SAUCE:
8 TBS (one stick) unsalted butter, cut into pieces
juice from ½ lemon
⅛ - ¼ tea. salt, to taste
⅛ tea. freshly ground pepper
INGREDIENTS FOR CRISPY PAN FRIED FISH:
1 to 1¼ LBS. of small mild fish fillets
Salt and pepper
6 TBS almond flour
enough olive oil to just coat the bottom of a large skillet
INGREDIENTS FOR PLATING:
Lemon wedges
Finely chopped parsley
DIRECTIONS FOR LEMON BUTTER SAUCE:
Place the butter in a light colored saucepan or small skillet over medium heat.
Melt butter then leave on the stove, whisking every now and then. Watch it closely. When the butter is golden brown, remove from stove immediately and pour into small bowl.
Add lemon juice and the salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
Set aside in a warm oven so that the butter sauce stays melted.
DIRECTIONS FOR CRISPY PAN FRIED FISH:
Pat fish dry using paper towels. Leave fish on paper towels. Sprinkle with salt and pepper, then the almond flour. Use fingers to spread flour. Turn and repeat. Shake off excess flour.
Heat oil in a non stick skillet over high heat. When the oil is hot, add fish. Cook for 1½ to 2 mins. on each side (cook longer if you have thicker fillets).
Remove immediately onto serving plates. Drizzle each with about 1 TBS of sauce, garnish with parsley and serve with lemon on the side.
