Archive for June 2013

Ferguson Reservoir

After getting skunked the last 2 times I tried Ferguson Reservoir, I decided to give it one last shot this morning. After walking half way around I found a nice little honey hole and ended up landing a mess of 13 bluegill. Then the storm blew in and I had to make a mad dash back to the car with all my gear.


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Easy Beer Batter

3/4 cup all-purpose flour
1/2 teaspoon garlic powder (optional)
1/2 teaspoon freshly ground black pepper
1 bottle beer of your choice (I use Budweiser)
1/2 teaspoon cayenne pepper

Combine flour, garlic and pepper in a large bowl.
Slowly pour in beer, whisking constantly until smooth.
Let batter sit for 10 minutes
Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer.
Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper.

I used this the other day for the first time and it was incredibly easy and the flavor was rich with just a little kick.

Liberty Lake 6/22/13

After getting skunked at 2 other places I decided to give it a go out at Liberty. After about 5 minutes landed a channel cat and about 20 minutes after that landed another, both on minnows, tried to outlast the heat but it just got unbearable, as I was getting ready to leave landed a bluegill. Turned them loose, just too hot to mess with cleaning them. Might give it another go after while once the heat subsides some.

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Deep Fried Fish Puffs

½ lb. cooked and flaked panfish or other fish
½ small onion
2 ounces self rising flour
½ tsp chopped parsley and/or other favorite herbs or spices
Salt and pepper
2 eggs
Cooking oil

Mix fish, onion, flour, seasons, and eggs. Add sufficient milk to make a soft consistency. Heat oil until hot. Drop in tablespoons of the fish mixture. Fry until golden brown.

Oven-baked Catfish

1 to 1 ½ pounds catfish fillets
1 cup Panko
2 tablespoons finely grated Parmesan cheese
2 tablespoons sesame seed
¼ to ½ tsp Cajun seasoning
Salt and pepper
½ cup low fat Greek yogurt
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
Lemon wedges

Heat oven to 400 degrees.  Spray a large baking sheet with non-stick spray and set aside. Combine yoghurt, dill, parsley and about a tablespoon of lemon juice in a shallow bowl.  Mix Panko, cheese, sesame seeds, Cajun seasoning with salt and pepper in another shallow bowl.  Dip each fillet into the yogurt mixture, then roll in the Panko mixture.  Arrange the fillets in a single layer on bake sheet and bake for 20 to 25 minutes, until fish is firm and beginning to flake with a golden brown coating.  Serve with additional lemon wedges.

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