Uploaded February 2016 | Updated September 2026, 1 day ago
It’s January and Lake Ketchabigwon is ice covered. Ice fishing is risky, so I’ll start by using my ice fishing shelter on the dock. I’ll try fishing right through the floor of the dock. We need a couple of fish to make fish sticks; I hope better and healthier than Mrs. Paul’s! See the recipe and music credit below.
The video was filmed on January 22 and 23, 2016.
Low-Carb Fish Sticks 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 bluegill fillets or other mild white fish
1 cup grated parmesan
1 cup almond meal/flour
½ tsp chili powder
½ tsp dried parsley (I forgot this in video)
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, toss together the dry ingredients for the fish coating.
Whisk the egg with the mayo in a medium bowl. Set aside.
Cut the fillets to desired size.
Dip the fish into the egg mixture, swiping 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 1 ½ to 2 minutes on each side, until golden. Do this in batches so as not to overcrowd the skillet. Remove the cooked fish to a paper-towel covered plate. I served this with tartar sauce and a fresh salad.
The background music is “Jean Lafitte” performed by Phil and Vivian Williams at the Portland Oldtime Music Gathering on January 15, 2011. The song was downloaded from archive.org, and it carries a Creative Commons license: Attribution-NonCommercial-ShareAlike.
It’s January and Lake Ketchabigwon is ice covered. Ice fishing is risky, so I’ll start by using my ice fishing shelter on the dock. I’ll try fishing right through the floor of the dock. We need a couple of fish to make fish sticks; I hope better and healthier than Mrs. Paul’s! See the recipe and music credit below.
The video was filmed on January 22 and 23, 2016.
Low-Carb Fish Sticks 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 bluegill fillets or other mild white fish
1 cup grated parmesan
1 cup almond meal/flour
½ tsp chili powder
½ tsp dried parsley (I forgot this in video)
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, toss together the dry ingredients for the fish coating.
Whisk the egg with the mayo in a medium bowl. Set aside.
Cut the fillets to desired size.
Dip the fish into the egg mixture, swiping 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 1 ½ to 2 minutes on each side, until golden. Do this in batches so as not to overcrowd the skillet. Remove the cooked fish to a paper-towel covered plate. I served this with tartar sauce and a fresh salad.
The background music is “Jean Lafitte” performed by Phil and Vivian Williams at the Portland Oldtime Music Gathering on January 15, 2011. The song was downloaded from archive.org, and it carries a Creative Commons license: Attribution-NonCommercial-ShareAlike.
