Archive for October 2013

Popcorn Fish Fingers

Ingredients:
2 to 3 lb of fish fillets
1 lemon, juice
1 tsp Worcestershire sauce
Salt to taste
Pepper to taste
1 cup flour
2 egg, white
1/2 cup bread crumbs
1/2 cup popcorn

Directions:

Cut the fillets into finger sized strips. Then marinate the fish with lemon juice, Worcestershire, salt and pepper.  Then take your popcorn and use a rolling pin to crumble into fine pieces and mix with bread crumbs. Roll in flour and dip in the egg white and then into the popcorn, bread crumb mixture. Deep fry in hot oil (350 degrees) until golden brown.

Submitted by Scott Fuqua

Mighty Dakota’s Sporting Goods

Went over and visited a good friend and owner of Mighty Dakota’s Sporting Goods, Steve Rudasill, to check out his store located right here in downtown Ada. Steve is a great supported of our club and sponsors events and competitions that our club holds.
This is not your Cabella’s or Pro Bass Shop type stores but a little home town business that offers a good variety of hunting and fishing gear as well as offering CCW classes. You’ll find, like I do, that this place is where one likes to go and get great information about whats going on the the community and information on whats being cuaght where and hot spots for hunting and so on. You will also get down to earth reviews of all the guns, ammo and gear they sell and if they dont  have something in stock they will order it for you.

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I encourage everyone to visit them and help support the local business’s in our community.

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Crispy Frog Legs

Ingredients:

3 – 5 lbs frog legs
3/4 cup lemon juice
crushed ice
1 cup milk
6 eggs, separated
2 tbsp olive or vegetable oil
1/4 tsp salt
salt and pepper
1 1/2 cups all purpose flour
vegetable oil

Directions:

Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.
Combine the milk, egg yolks, olive oil and 1/4 tsp salt.
Beat the egg whites until stiff. Fold into the batter.
Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.
Fry until golden brown in oil heated to 375 degrees. Drain on paper towels.

Serve and Enjoy!

Submitted by  Anna Fuqua

Liberty Lake 10/14/13

Headed out to liberty lake this morning to try and land some bluegill. When i got there I
realized i had left a baggy of creek chums in the car for the past 2 days and decide to give them a try and go for some catfish. Within 5 minutes I get my first hiit but miss and then I get another hit and I miss that one as well. It turns out the bait is a little too mushy the way i had it hooked so the next one I cut the Chub in half and run the hook through the body and as it turns out the 3d try work like a charm and I landed a FOA channel catfish at 26 1/4 inches long. After that I started catching them left and right and ended up with 11 total before I ran out of bait. Today turned out to be one of the best days I have had fishing all year for catfish.

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Submitted by Scott Fuqua

Sassy Southern Crumb-Coat Bass

Ingredients:

2 (2-lb) bass or similar fish
1 c milk
1/2 c all-purpose flour
1/2 c white; yellow or blue cornmeal
1/4 c finely minced green onions include some tops
1/2 ts kosher or sea salt
1/2 ts cayenne pepper
1 lemon cut in 4 to 6 wedges
1 tb minced parsley
1 cup unsalted butter (up to)
6 sprigs parsley

Directions:

Cut fish in chunks or fillets. Rinse well, then soak in salted water 30 minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In another large, shallow bowl, combine flour, cornmeal, green onions, salt and pequin or cayenne. Dust center edge of each lemon wedge with minced parsley; set lemon wedges aside & add any remaining minced parsley to coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece of fish into coating, being sure to crush coating into fish for maximum flavor. Cook fish until golden on all sides, turning as needed. Drain on paper towels. Serve hot, garnish each serving with a parsley-edged lemon wedge & a parsley sprig.
Makes 4 to 6 servings.

Submitted by Anna Fuqua