 Well, folks, we've made it to a new lake and it is Blasting winds Blasting winds just talk to a fishing freak though He's been waiting for the wind to die down. He's got a limited boat as well. He's he said this crappie like But I don't know if this is gonna be good. It's muddy and windy y'all it is Not looking very nice, but this is a lake that I really wanted to stop out and just see See what we got going on. So we're gonna give it a try out here in the old crispy See if we can stay afloat 64 degree water folks My oh my I'm gonna idle into this pocket this Cove Try to escape out of the wind There's just nothing I could do with the wind and the crispy So I'm gonna look for floater crappies in this creek. You got to get a fish today You know get a fish in hand every day of the trip. That's nice Oh just lost a good one Hey first spot of the day Came on my goog and green hand-tied jig This is a giant. I don't know what it is. It's a crappie. It's it's a magnum Going in baby. I'm back in this brush pile Here we go. There's a crop. There's a big crop. Come here, baby Should I return it? I don't know it almost looks like it's spawning guys. Looks like spawning behavior You know what I'm not getting it very good. I'm gonna let that one go and just kind of see what happens here My goal was to get get on some crappie and carry him home on my last day, which is tomorrow That one spanked it really nice. That's That's what you want. There's another one boys These are good ones Let's get them in here I might need to keep a couple of these now Now that we're getting our bearings I'm basically just right in the middle of this creek where it splits And I just found like a little piece of brush right there. There's a big one in it man a dandy Big dandy That's where I've gotten these last two fish and I'm just gonna I'm basically just gonna pluck this thing apart. I think there's a big one in here. Oh my gosh There's hammer in it These are all good ones. I don't know if they're spawning on this thing or staging They are they're thumping my little hand tie guys. Look at this Look at me go All studs All right, we get five of those We're doing all right Five juicies There's a few more in here. Oh Big floater big creek cruiser right here. Oh Yeah, baby, we're doing a little work here Magnum here we go boys There's a good one This is a good one. Oh God. I got her. Oh God big it big and Big and boys. Oh nice one Not as big as I thought it was Absolute magnet signature Perfect float over her Nose. Oh Yeah, big Fat chunker baby. Oh Good eaters. Yeah, I hear catching stringers boys That's nowhere close to a limit. I don't want a limit. I maybe want like That to eight of them and I'll be good. I Like to catch a few keep them fresh and repeat but I am really stoked right now about Catching them on this. I just decided to tie a goog and green 16th ounce Little crappie jig and I put my my own materials in there I just use one of our one of our heads. I just matched it green looks pretty sick and it is breaking Another thing that I did was I put a little um, I put a little juice in there put some of this liquid mayhem Just put a little juice on it. So I just I rubbed it up in there. I rubbed her up. Oh Man, it feels good to get some fish on the line Sir getting them yappies the size of that one on this Garmin was insane base of a stump Absolutely gone can't get better than that dead gummit. I'm having fun My fish was just on the base of a big tree I knew as soon as I saw the stump and I saw a fish on it. I was like And there's even more there's even more oh Oh gosh y'all this is like This is happy days right here, man. Just look at these blobs Blobs there's that stump. I was talking about There's a blob. I had one guys I it felt you Mungus that came off one of these stumps. It just came unpacked. I don't know what the deal was This is a big one though. This is probably a you know 15 incher Right here Coming in for a little. Oh, yeah sees it Wants it Good God. That's a good one. Geez. That's a big one. Oh gosh Oh big floater Just big hairy floaters out here. Oh Come here darling. Oh Just fat Well, we were reaching a Reaching the threshold here on How many I want to keep but We're searching for big. I don't they have to just come back here in the morning Look for Sally Ah floater boys big floater six foot of water Almost inside 15 to get inside of 15 Let's go time boys. This is it give her that shimmy right there This is a good one. You know when they they're tough to catch. They're good ones. Just go on to the bottom Couple of there's another one on the bottom right here. She's coming. She got it Under the boat. That's the big one. That's probably the biggest one. Oh God They're just all big. I just love them They're just all big. I love them. Oh my gosh. Oh She stared at it forever Oh I guess we'll put one more on there in the day boys coming up to this nice brush ball to this is Some crappies y'all. It's really hard to stop fishing right now because I know what's lurking in here One of my big fresh water goals three pound crappie. This is it. This is when they're yoked up This is when they're fat. I mean we got some Amazing crappie right here some some pretty good eaters in there just studs We're gonna take those home Alright, so now that we have had success on the lake I Want to take you back here to the treehouse and I want to show you a little recipe I'm gonna we're gonna do a little bit of traditional here With some of the new the boogin eats fish fry But I also want to show you one of our favorite family recipes and that is the fish cakes the kids love it There's a certain way you got to prepare the meat, but I'll show you that here in a second By the way, this stuff is available. You can use my promo code Lfg at googinsquad.com and save on this. It is delicious Gotta try the original. I personally really love the spicy But if you're not a spicy person original is tasty for these crappie cakes what we're gonna do On half of these fish that I Get here is I'm gonna go ahead and I'm gonna cut them up in chunks crappie also have this The bigger ones once you start catching, you know above 12 inches I like to keep that little portion right there. It's a nice little piece of meat a lot of people cut it off, but You know we get over 12 inches. That's uh, that's a little extra beat right there You don't want to waste the key for doing these cakes I've tried it in a food processor. That is not the deal The best thing to do is such a good looking crappie is I like to cut them in little quarter inch chunks quarter inch chunks and Sometimes I will just just cut it cut it like I'm dicing a tomato almost Just like that. Look at that amazing meat. I mean it's so Clean you can just see through it. We'll take it to the rest of the kitchen and I'll show you the rest of the recipe In the kitchen with the lovely OSG I Know I know there's some some of you out there that are waiting to see OSG for hot Here she is back home from a trip y'all and ladies are always happy when you bring home the fish I'm just saying we're happy when you bring home the crappie. Yeah, it's crappie especially so Get your crappie danglers ready. It's it's a it's a woman pleaser. I can assure you so first of all let me show you guys the finished product after I fillet the fish and Basically cubed it into a little quarter inch pieces so these are little cubelets and something that I like to do is Put them in a strainer beforehand, you know, I'll shake them around a couple times Just get the water off of them. I don't want a bunch of water on them when I am breading I throw them in the fridge. Usually, you know midday or a few hours before we're going to eat them And I typically like to clean my fish You know a day after sometimes even two days after so they're nice and chilled that meats firm Just seems to come out a little nicer, especially when you're going into summer But these are cold water crappies and they're gonna be delicious It's just nothing quite like harvesting your own onions. I'm just kidding. What did you just pluck that out of there? Like a weed. What was that? No, it's been in my herb garden We planted these last year remember when you picked so many you picked so many of these onions They were like overgrowing so I ended up putting a bunch of them in my herb garden and I guess they regrow every year Oh, so we're gonna have like fresh green onion. Yeah little choppers I got you Very nice The crappie cakes All right, so this is what you need for crappie cakes. You need mayonnaise. You're gonna need some panko And are you gonna incorporate any of the fish fry? Yes I'm gonna use it mainly as like a seasoning, but it's also gonna act a little bit as a breading But really the thing that you need is the panko. Yeah, so we've never we've just full disclaimer We've never used that in our Our crappie cakes just trying it because you know, we got it on hand something new But I'm gonna take this I'm gonna take the filets I'm gonna get my frying pan and we're just gonna do the old-fashioned style couple of golden crispies Just cuz you know, I like to do them that way a little bit One reason that we'd like to do the crappie cakes as well is because they're actually pretty good reheated Do them in the air fryer and you can I like to put them in the toaster oven Next day might maybe microwave my smidge and then put them in the toaster oven get that little Christmas back in there And they're actually pretty decent reheated crappie. I don't I don't like to freeze them I feel like it just it loses some of its It's luster. So I like I said, I like to catch a few cook them up and then repeat literally rinse and repeat Keep the Daniel going I don't measure anything but I kind of go you do with your mayonnaise Cooper though No, I just I'm gonna spoon it out actually So a couple of dollops three or four dollops of the mayonnaise. This is a five or six crappie I think we did five last time it turned out perfect So add a little bit of the the fry the Guggen fry Some of this green onion if you don't have green onion, you can do yellow onion White onion That's the messy part. Yeah, I don't mix it up gotta get in there For the seasoning Dusting there This is you could also probably use like smashed up Crackers Ritz crackers Ritz. Yeah, you could probably go with that. These are gluten-free though That's why we get these because OSG is gluten-free And actually helps me too because Everybody's stomachs seem to do well. It does like honestly it helps Ben. Okay, look notice the consistency Scooper kind of smash it on in there. That's a fun. That's the fun part. It almost feels industrial Okay There's one of your cakes Notice this is a lot of crappie here. It's not like it's not like you're you know eating a hush puppy You're getting the crappie Yes, the first time I made these I was like, I don't know this don't feel right because the fish feel really big Because I think the first couple times that I've made these we've like pulverized the fish and that was yeah It ended up tasting like a Yeah, like a like a fish stick for my childhood, which wasn't great So I think he is the key. Yeah So with with five or six crappie that I'm gonna say average around 12 inches, which are good ones good eaters We'll probably get a dozen cakes maybe Probably about a dozen cakes. I'm gonna say which is Plenty to feed a family of four And Ben and Emmy love you, too. So here on my side of the table recipe standard diss Golden crispy baby Typically what I'll do is I'll throw the the fish fry in here first and I'll coat coat them one at a time But you you can just do a full bunch if you want to get that adhered and then I'll do another another one You know, especially if If you're dealing with like 12 to 14 inch crappie if we're talking like mega huge crappie I usually just throw them back, but you know 12 to 14 inch crappie just great Great eaters and I like to do double-coat if they're like 10 inches if you're dealing with like bluegill or Little white bass or something like that or a little large mouth. I don't know I'm gonna judge You may just want to do one coat on there Some of the other Googians have told me to just do one coat on the spicy I like to double-coat me and let me and Lojo or on that spicy terrain You know, but little little bit of a olive oil shot there. Yeah, this is actually ghee. Oh ghee ghee butter shot Wow Where'd you get that? Where'd you find that whole food? Yeah, whole paycheck calm load them up and I think we put them on the fish setting last time We did a second coat. You did a second coat on top. They're top. Mm-hmm. So I did at the bottom I don't know if you have to be the bottom and this is I'm gonna guess it's gonna be 350 is what the yeah 350. What does the fish setting say 358 minutes? I think that was too much, but I packed it in there Let's do eight minutes. Okay. I bet you it I bet you that's good Literally just turn it on the fish setting and go But that might be that might be set for like frozen fish, you know, who knows all right, let's move on to the skillet This has been heating up for a little bit So I'm gonna turn this down to about medium And we're gonna add our olive oil if this is smoking that means we're hot. We're good to go. Oh, yeah She's smoking really bad actually That's gonna be I do when I'm talking, you know to the camera and I'm distracted. I'm really excited about something after years of Cooking fish. This is my preferred method I would love to eat golden crispies every day deep-fried at 350 in an oil But that is not good for your bodily functions So what I have found that is semi-healthy and still gets that that nice golden crisp is I do a little bit of olive oil actually half olive oil half butter And that seems to work really well and just shallow pan fry pump. Let's pump it up just a little bit more Oh Yeah, gosh You know what's kind of it's coming out of the the corn the corn water is hitting the oil and it's making a clean up Clean up all the fish off Alright brown butter and olive oil this way we get some of that nice buttery case Olive oil Handles the heat of the pan better And we are now ready to add our fish folks, so we'll add our traditionals make our golden crispies a Lot of fish cakes are in the oven a lot going on. Let's keep up with but here we go There we go Cool down and do a couple of these at a time So here is the key with doing your fish like this. This is where a lot of people make a mistake Uh They get excited when the fish gets hot and they want they're like, oh, no I don't want to burn it and they they move it or flip it too early and It takes off your seasoning Some folks like to really like add a wet binder and really stick that stuff on there I just do it like this and then I use a stainless steel pan or a cast iron and when the fish will Kind of remove itself from that stick that means it's ready to flip Perfectly several several times and I feel like I never really trusted it because I have one of those people Especially with chicken that like want to move it every couple minutes. So it doesn't stick But I don't know you've got it figured out with cast iron or with the stainless steel stainless steel That's just kind of how stainless works it It's it's what the pros use that's how they cook on it and It's key just can keeping a consistent temperature, which I have another in here, but That is typically how it works So just don't get it don't get excited and flip flip the fish too early if you're shallow pan frying If you are in a deep oil bed, then it's okay because you know, you're suspended in oil speaking of oil We got like oil on the lens right here Smashing butter on the screen Get a little brown on the side. I'd love to see that It's gonna be a light crisp last time we cook these you said I did too much You're like, yeah, it's too much. It's too much on there too salty. Oh, it was salty Yeah, and so I really want to see now because I did I didn't heavily cut these like I got normally do That's good. Everyone's different different buds different suds. That's okay. Wow. Has it already been eight minutes? It's time for a check It just it just Is a little brown, but I'm not I'm not convinced Couple more I Would say it's a ten it's a ten minute deal Yeah, big chunky these are about ready for a flip So we'll grab our flipper. Let's just see what's cracking here See what this other side's looking like get one handed with the camera. Oh, I'm golden crispy You notice these fish Sliding sliding around they're just ready to be flipped Too hard to get that splash dead nice crust on that Gordon Ramsay where you at with that crappie, dude? I don't know if you can keep up with that Butter and all Notice the flakiness Flakiness falling apart You start to get that separation That's what you want. Now. These are not deep fried. These are just these are just nice little butter noble shallot pan fry So second batch going in Don't flip them until they're ready to flip if you're using stainless cast iron very similar very similar, but Follow the method you will enjoy did four minutes 12 minutes. Oh, I did see what's going on Yeah, we want them to be a little brown little more brown There we go. I feel like that's it. That's it. That's it right there very nice They look like little Popcorn balls I'm gonna go ahead and taste your taster piece this one right here Just me and this guy right here A little butter bubble on that Get the butteriness Off that butter obviously A butteriness off the butter to kind of just like butter popcorn a little bit But then there's there's a there's actually like a little zestiness that comes from the seasoning So you almost get like a like a lemon and then like just a just a pretty Nice finish. It's really nice. You want to try it? I do have lemon do we just I don't even think you need it. No, I'll just try it taste the butter you like it taste the zingy. No, it's not overly salty Okay, good. You like this batch better Just beautifully golden Beautifully golden ready to go. Bye. Gosh, that'll just make you want to go catch more All right, fish is done cooking. Just got a couple of extra nuggets in there sizzling I just want you guys to see that there's hardly any Of that fry left in there that's what you want You don't want like a bunch of fry coming off of your fish So when cooked properly They should look like this Now we just need to try the fish cakes We ready I think already might be cold off any of you if you want to set it off you want to go up an extra notch What is that this is a sauce is a this is mayonnaise with ketchup and some fresh ground black pepper Pretty pretty amazing Yeah That's what dreams are made of it's got some bulk to it. I love a good Croppie cake that doesn't fall apart when you pick it up. What do you got on that? There's a lot more breading on the inside than I realized Outside it doesn't look like very much Oh, yeah, and that's that breading will kind of expand is what we've learned fish is cooked perfectly Quick personally that was 12 minutes. I think I would add just a tiny bit more of those seasoning of the fry Okay Breading is perfect. Not a mayonnaise is perfect. They don't taste mayonnaise, but it's a good bingo Fish is perfect. It's a tiny bit more of the seasoning fry It's there. I do I do I really do Big big croppie cake fan. I would agree with you maybe just a hair more of this just add a little zesty pop but You could also just throw like A little bit of salt in there Pepperers, you know like a splash of cayenne. My gosh, you know why it's perfect for the kids though It is just look at this Let's get a close-up shot Look at a close-up a detailed look It's just perfect Great kids play that is an ultimate kids play you kidding me just we just need some fresh okra from the garden Not quite time yet Folks at home you pick what you like try these both My gosh It's nice to have croppie options kids Love these things. I mean it's just like fish sticks. It's just more fresh and delicious. Well guys catching the fish It's really fun But sometimes what I enjoy the most is coming home and watching the family eat And really enjoying it truly enjoying it and I try to do a good job with the meat preparation And the cooking so that they really do enjoy it and uh osg does a great job As well just preparing A lot of the things that I bring home, you know, whether it's from the woods or on the water It really doesn't get much better than a fresh caught croppie And you know what sometimes Stephanie will come to me and she'll say like hey, do we do you have any more blue catfish in the freezer? And I I think we might be out and I'm like, you know what honey? I think we are out I think I need to go catch some more and it just keeps this Perpetual cycle Of catch clean and cook going and it was really cool today to catch some fish on one of my hand-tied jigs What am I little googen 16th ounce hand-tied jigs that I made googen green really cool Just a fun time of year to go catch them. So you guys Google squad.com link down below get get you some gear get some of the new tubes Get some of the jig heads And don't forget about the batter the fish fry. It is now available. It is tasty y'all. I'm telling you it is really good so Do yourself a favor and do me a favor try something link down below use my promo code lfg and save at checkout, but Thank you guys for being here on these adventures Next up we got we got one more adventure that we're going on And it deals with catching crappie more on the bank So, you know, we got our like offshore floater crappies and then we got crappies coming in So we got we got a little more of that if you guys are interested So stay tuned subscribe to the channel smash that like button and I'll see you guys