By LOREN BROOKS
Catching large mouth bass, in my opinion, has bragging rights.
Dan said that this bass he caught gave him a spool of fighting. For some reason some of the large mouth in Lake Mead take on a different color. Dan said this bass (with an unusual color) took most of the spool more than once before landing in the net. A nice catch!
I promised a recipe which also deserves bragging rights. I like to cut the fish fillets into small 3 or 4 inch pieces. Mix one egg in one half cup of ice water, which creates an egg wash. If you are cooking more than 20 pieces, then double or triple the mix of eggs and ice water. Wash the filet so they are wet. Place a coating of “Panko” (Japanese bread crumbs) on the cookie sheet and then lay the wet filet on this layer. Sprinkle “FishSeasoning” and “lemon pepper”on the top side of the filet. Another coating of panko on the top side of the filet pressing the panko into the fish. It is important to sprinkle the seasoning before you put the second coat of panko on the fish.
With an electric fry pan, or deep fryer, cook the fish for about 1 minute on each side and place on paper towel.
That’s my technique for cooking fish.
I was at Casablanca in Mesquite on Friday night. Jeff Jensen came up to me and said that our church fish fry a couple weeks ago was better than the fish at Casablanca.
Lots of striper’s are being caught, going south, trolling with anchovies.
The ABC’S of fishing still apply. This comes from the book “Fishing Basics” by Gene Kugach. According to Kugach the Fisherman’s Alphabet goes like this:
• ATTRACTION: make the bait the center of attraction.
• BAITING: when baiting up put the bait on properly.
• CLEAN: keep your hooks and lures and bait clean.
