Uploaded December 2016 | Updated September 2026, 1 day ago
I saw a youtuber friend, Rus Jones of Smoky Ribs BBQ, make a fabulous fried fish with butter sauce. It was rich, luscious and bold! I have to try it, so I went out and got all the ingredients, ah, ah, ah… except one. You know what it is, the fish! Let’s see if we can catch some!
LOW-CARB FRIED FISH RECIPE
This was inspired by the recipe found here: notcrocker.com/2013/08/01/crispy-fried-fish-with-homemade-caper-tartar-sauce
INGREDIENTS
1 LB any kind of mild white fish fillets
1 cup or a little more grated parmesan
1 cup or a little more almond meal/flour
½ tsp chili powder
½ tsp dried parsley
¼ tsp salt
¼ tsp pepper
4 tbsp mayo (¼ cup)
2 large eggs
Stick of butter and oil for frying
DIRECTIONS
In a small casserole dish, stir together the dry ingredients for the fish coating.
Whisk the egg with the mayo in a medium bowl. Set aside.
Dip the fish into the egg mixture, draining off any extra. Dredge the fillets in the breading mixture, pressing to ensure a thorough and even coating. Place on a plate until ready to fry.
In a large skillet, add the stick of butter and enough oil to cover bottom. Heat to medium high (350° - 370° F). Gently drop the fish sticks in the skillet. Cook for 2 minutes on each side, until golden. Do this in batches if necessary so as not to overcrowd the skillet. Remove the cooked fish to a paper-towel covered plate.
VANILLA BEURRE BLANC SAUCE (for fried fish)
Rus’ recipe video is here: youtu.be/CGIGCz2ezEA
His channel is here: youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q
If the links don’t work, try opening them in a separate window (control click for Mac, right click for Windows)
½ cup of white wine
⅓ cup of lime juice
1 teaspoon of lime zest
1 TBS of Pure vanilla extract
2 cloves of minced garlic
1 TBS parsley, chopped
1 TBS cilantro, chopped
2 sticks of butter (½ LB) room temperature
¼ teas of salt
¼ teas of pepper
⅓ cup of lump blue crabmeat
DIRECTIONS:
To a large skillet add wine, lime juice, and vanilla extract. Bring to a boil on high heat and reduce until it thickens to about ⅓ to ¼ original volume.
Turn heat off, remove the skillet from burner, add minced garlic, parsley, cilantro, butter. Let heat from pan melt butter if possible. Bring heat up a little if necessary but only enough to melt the butter.
After butter melts add crabmeat to thoroughly warm it in butter. Pour crab butter mix over fish and enjoy!
FISHING EQUIPMENT:
1/16 ounce lead Gopher Mushroom Head Jig with #4 hook upon which is threaded at least one mealworm.
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 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 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 larges 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.
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
I saw a youtuber friend, Rus Jones of Smoky Ribs BBQ, make a fabulous fried fish with butter sauce. It was rich, luscious and bold! I have to try it, so I went out and got all the ingredients, ah, ah, ah… except one. You know what it is, the fish! Let’s see if we can catch some!
LOW-CARB FRIED FISH RECIPE
This was inspired by the recipe found here: notcrocker.com/2013/08/01/crispy-fried-fish-with-homemade-caper-tartar-sauce
INGREDIENTS
1 LB any kind of mild white fish fillets
1 cup or a little more grated parmesan
1 cup or a little more almond meal/flour
½ tsp chili powder
½ tsp dried parsley
¼ tsp salt
¼ tsp pepper
4 tbsp mayo (¼ cup)
2 large eggs
Stick of butter and oil for frying
DIRECTIONS
In a small casserole dish, stir together the dry ingredients for the fish coating.
Whisk the egg with the mayo in a medium bowl. Set aside.
Dip the fish into the egg mixture, draining off any extra. Dredge the fillets in the breading mixture, pressing to ensure a thorough and even coating. Place on a plate until ready to fry.
In a large skillet, add the stick of butter and enough oil to cover bottom. Heat to medium high (350° - 370° F). Gently drop the fish sticks in the skillet. Cook for 2 minutes on each side, until golden. Do this in batches if necessary so as not to overcrowd the skillet. Remove the cooked fish to a paper-towel covered plate.
VANILLA BEURRE BLANC SAUCE (for fried fish)
Rus’ recipe video is here: youtu.be/CGIGCz2ezEA
His channel is here: youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q
If the links don’t work, try opening them in a separate window (control click for Mac, right click for Windows)
½ cup of white wine
⅓ cup of lime juice
1 teaspoon of lime zest
1 TBS of Pure vanilla extract
2 cloves of minced garlic
1 TBS parsley, chopped
1 TBS cilantro, chopped
2 sticks of butter (½ LB) room temperature
¼ teas of salt
¼ teas of pepper
⅓ cup of lump blue crabmeat
DIRECTIONS:
To a large skillet add wine, lime juice, and vanilla extract. Bring to a boil on high heat and reduce until it thickens to about ⅓ to ¼ original volume.
Turn heat off, remove the skillet from burner, add minced garlic, parsley, cilantro, butter. Let heat from pan melt butter if possible. Bring heat up a little if necessary but only enough to melt the butter.
After butter melts add crabmeat to thoroughly warm it in butter. Pour crab butter mix over fish and enjoy!
FISHING EQUIPMENT:
1/16 ounce lead Gopher Mushroom Head Jig with #4 hook upon which is threaded at least one mealworm.
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 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 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 larges 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.
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
