 I'm going to do some trolins. This way, I can kind of keep my eye on this graph unit. I can see the grass and see the depth. Seems like these fish have been out a little deeper. All right, Dad, we're going to do some trolins, so you know what to do. I do. Pass that thing out behind the boat. There you go. Got some walleyes on the point here. It feels like a walleye. That looks like another keeper coming up. This is the edge of the grass right here. That's the juice, the edge of that grass, so you don't have to do anything with your rod, except hold it out. I'm controlling everything with the book. I'm going to switch sides, though. Grass is a good sign, though. Mm-hmm. Here we go, next to the bald eagle's nest. The goal is we're going to try to find this little grass line and stay on it. It's coming up. Well, it kind of jumped. Actually, I think he may be over. Okay, just sitting there. Just a dead noodle. It's a gnarly-looking creature, ain't it? Just wait until you get put. Ah! Just throwing back. Back to business. Just part of it. Fish on? He's just... No surge. He's just softness. Oh, boy. Boy, these things, yeah. It's another waller. Yeah, why do you have a boat full of tackle when you just throw a crankbait out there and give it a troll? You can have a whole cooler full. Too bad you can only carry one. Oh, yeah, I can see him on the graph unit. Good job, Dad. Must be tons of them in here. It looked easy. He's hooked up. It just feels heavy. Really. Real heavy. That's a doozy of a waller. That's a big waller. Biggin'. Look at that. That is a big one, Dad. This is a PB. Oh, yeah. Yeah. This is a PB. This is. For sure. Oh, my God. Let's see this guy. Bring him on up. Geez. Look at that big old face. Oh, man, Dad. Wow. Look at that waller. Hey, baby. Holy cow. That's a giant. It's 24. LFD with a PB walleye. Nicely done. Yes. Look at that thing. That's 24 inches long. That's as big as a nine-pound bass. This is as big as I've ever caught. Let's put him back. Yeah. Let him go. God, he's got all these toothy things. Look at his eyes. This thing is big. Yeah, let's see. Oh, not very graceful. I mean, those LFD releases are classics, and you caught it by yourself trolling. That's a PB for me. Time you're around this kind of water, that little swim bait like that with a little quarter-round's head. Just burn it. A lot of stuff will eat that right there. That's a good search bait for you. We might be done. That looks good. Right, doesn't it? Yeah, it does. This is part of the deal. This is all about today's video. Hit the boulders for some small leads. Come out here on the points, dangling your cricket down there. Get a couple of walleyes. These are ugly, but they're the best freshwater fish I've ever had. You can only keep two a day. That's two of the perfect size, because they have to be, I think it's 13, at least 13, but no bigger than 17.6. All good things must come to an end. Yeah, unfortunately. Yes, Canada, we've enjoyed this. We will continue to come up here. We enjoyed staying at the cabin with our buddies, Ted, Steve, and Drake. It's been a good time up here. It always leaves us wanting to come back for more. You've got a nice resource. Take care of your bald eagles. And walleyes. And walleyes. And walleyes. Gonna get golden crispy. Instead of being selfish, me and dad thought, why not? Let's bring back some of our walleyes, since we've got the sportsman's license this year. So how cool that we get to cook up the fish that we caught on our trip. Yes. Isn't that pretty cool? Golden nuggets from the north. Golden crispies of the north. We get to share them with our wives. So it's gonna be pretty neat. I'm gonna walk you guys through the process. As usual, well, what I'm gonna do here is get the oil going. Yeah, that's step one. Gotta get this oil hot. Do you want to do traditional, or do you want to do our little spicy recipe? I think we do it a little. Let's do traditional. Okay, let's do traditional, because we got the girls with us. That's right. But it was good. God, I knew it. We like to use cast iron pots here at the Rackley household. When we heat that up, dad's got this cool little deal out here that he can cook his fish on, not get the whole place greasy. And it's in the outdoors. It's got moss growing on it. It's got meat. You got a little propane burner underneath that. It's gonna explode. Here we go. How do you know when grease is really hot? When it starts to kind of tinkle. Tinkle? Tinkle. It makes a noise. It's kind of a tinkle noise. Tinkle pops? Yeah. It's time to get the fish. Okay, Mom, you got your AARP card out of the way? All right, I know you hate to be on video. We have the golden crispies of the North. Can we get a shot of that OSG? Ooh. I know this is kind of... This is where we bond, right here, is in the kitchen. Is in the kitchen. Sometimes I'm filming you. Sometimes you're filming me. It's a good trade-off. This is an extra special kitchen cook, because we caught these in Canada. Now we're back here, and you get to eat them, because I think these are the best fresh-pork fish filmer. She's like trying to get up in your dress or something. She loves OSG. She wants to get up there. Me and Dad had these sportsman's license up in Canada, which means we could take back across the border, four walleye apiece. So I've got a set that we're gonna cook later, babe, at home. All right. We've got a set right here. You have to legally keep the skins on, so if you get checked, the Game Warden or DNR, whatever they call it up there, you can see that it's actually a walleye, so you can claim it, come across the border. So the first thing we've got to do is take these off, and we caught the most perfect walleye. So all these are like 17s, they're 17 to 17 and a half, basically. So they came out super good. I'm just gonna cut this skin off. It's really rough. Do you want to touch it, honey? Do I want to touch it? Yeah, it's really rough. I don't know if you can see it. Run your skin that way. Oh. See how rough that is? Yeah. That's a true fish scale. Yeah, yeah, yeah. Fry those up like that. They're pretty good size. Looks good to me. All right. These were in 14. They were so easy to catch. Me and Dad didn't even fish for them that much, but every time we came across a point and got into like 12 to 14 feet of water, they were there. It's gonna be good, y'all. The tankling. The tankling. So what kind of batter are we rocking today, Dad? This is your mother's special. A little cornmeal. She likes to do cornmeal. Cornmeal with a little salt and pepper. She likes some lightly battered. Just nothing, just straight up off the skinning. There we go. Into the batter. Into the grease. We've had a great time. It was like all species. We've stuffed ourselves all week with walleyes. That's right. And they are awesome. But I haven't had them in the cornmeal. We had a little special blend up there, so this is gonna be mom's traditional catfish recipe, tried on the walleyes. And if I had to describe walleyes, if you guys have never had it, I'm gonna mix between crappie and catfish. Yep. It's got the tenderness and the whiteness of a crappie, but the meatiness of a catfish, but without the taste. So it's kind of a mix between the two, which it's the best freshwater fish I've ever had. Okay, guys, when they start to float like that, they're pretty much ready. Scoop them out. Those do look good. Those look right. They do, don't they? Mm-hmm. They're good at cooking, Dad. Thank you. You are. You're a successful eater as well. Oh, golden crispies of the North. They smell sweet. Wow. They're good. They should be good. All right, girls. We've prepared. Easy. Take your little grubby hands off it. Just now, hang on a second. All right. I want to explain. You don't call your mother grubby hands. I'm sorry, mama. These walleyes, they come from the North, the North country. They live in cold water, so they're real tasty. And they have ice on top of the lake for a lot of time of the year, so it makes this meat very tender. All right. Just not so sweet. They do. They smell delicious. This is your traditional. You guys aren't doing any ketchup or anything. This is your traditional recipe. All right, let's have a... Can I just eat the dang fish? Very good. Me, I got a peach plant. Very good. What do you think? They're good. They're good. They're good. Okay. You're thinking about it. So what are you thinking? I'm thinking that your daddy didn't salt them. That's what happened. Yeah. He didn't season them. LFD made an error. Is that what you're saying? The meat's very good. It has a sweet flavor to it. Okay. I mean, that's almost better that he did it that way, so you guys give a more realistic opinion on this fish. Yeah. It's thick. Thick cut. But very light. They're good. They're good. They're good. Okay. You're thinking about it. So what are you thinking? I'm thinking that your daddy didn't salt them. That's what happened. Yeah. They're good. They're light. How do you think it differs from crappie versus white bass? It's not as flaky. True. Not as flaky. Yeah. So more like catfish. And a lighter taste. Lighter taste. Not as fishy. But we're big fans. Not like any taste. We're big fans of crappie. We do like crappie. Yeah. You think this is better than crappie? No. We're tired for them. We fish for them for 10 minutes. We can only keep two a day. Well, they came all the way from Canada. All the way down here to Texas. They did. They made a long journey for you. All right. That is the honest opinions of the girls. Apparently needed more salt. Did you hear their reactions? No, I didn't. Did they? First thing mom said. She said he didn't salt these. I didn't salt them. She was supposed to salt them. Well, we had a good time catching them. They're right. They are delicious. They really are. If you ever get the chance to go up there and catch them, take special treats and those things. The golden crispies of the north, I still think that they're the best freshwater fish out there, except maybe the crappies that come out of Rainy Lake. It's a toss up between those two, but because of the location, they are delicious. Well, thank you all for tuning in today for this special edition of a walleye catching cook from Rainy Lake, Canada. And thank you guys for tuning into all the Canadian videos. One of my favorite things to do all year, and I hope you enjoyed the series. I think we're going to continue that tradition, yes? Yes. On that lake. It is a great week and we look forward to it every time. But now it is time to get back to the real world. Hit the tree house, do and work, and get back to some other fishing videos. I think I'm going to head back up north, do a little bit more fishing with the Guggen Squad. Subscribe to the channel if you want more videos, y'all. Hit the ding-dongs. I'm not sure what YouTube does these days, but I guess it does something if you click on it. You might get my videos. Either way, I appreciate and love you guys, and I'll see you all in the next one.