 Oh my goodness, we have unlocked the secrets of life. Oh yeah, welcome all back to the channel, Fishing Freaks. I just got back from the International Fishing Show in Orlando, known as ICAST, where the whole world brings all their new fishing products that you can check out and see what is, what's the new dangle, you know, what's the new technology, what's the new bait, what's the new boat, all that fun stuff. So that was a fun show and I actually got to meet some Fishing Freaks while I walked around on the floor for a little bit. Every time I'm interacting with you guys out on the water or at a show or something like that, I always like to ask what's your favorite video that I do, you know, what's something that you learn from, you know, just stuff you get more information than just comments out of a YouTube video. And two of the top things that I hear, more crappy videos please and do more videos with LFD. We love seeing LFD, which is my dad. So we're going to get both in today's video, y'all. And today's premise, we're going after redneck lobsters. What sparked this video is I got on this app called Tech Talk about eight months ago, so I thought it was just a bunch of mindless degrading entertainment for a little while. And then I came across some useful outdoor videos. There's some really good outdoor creators out there now. I came across a video about poor man's lobsters and this fella was making walleye into these sweet little sucking the treats that he said tasted like lobsters. I cook fish a lot of different ways. I have never tried it like this, so I thought to myself, well, what if we go out and we get the second best freshwater tasting fish known to man, the crappie, and we do it the same way. And today's video will be brought to you by, since they're still available on Googeswide.com, the exclusive boxes, the bundles, we got a bunch of them in there on sale, actually. Get yourself a tumbler. Put your juices in it. Redneck lobster time, y'all. Before we do that, though, I just spotted LFD's truck. I can't tell you how many times this has happened. Hey, man, where you at? Man, that is a nice-looking boat right there. That looks just like my old boat. Well, I'm on a Redneck lobster mission today, catching crappies. I've got me a series of brush piles I'm going to be going after. I didn't know if you wanted to join or if you're almost done or what, unless you're slamming them right now. You got one, Bink? Okay, that sounds good. Last video you guys said you liked the side commentary, me breaking down things a little more, so I'm going to continue to do that. Thank you for your feedback. So this is the time of year where fish like to move offshore, and this year I've seen a lot of bass not move out as much, but the crappie definitely go out there and they stack up on anything from rock piles, brush piles, sometimes they'll get on open water, they'll get on ledges, sanding timber, anything that they can huddle around. And I'm targeting piles of brush. This is not anything that I put out. This is just brush, trees. Some people put little PVC pipes and they'll just throw them out in the lake in certain areas they think fish are going to congregate. And the areas that you want to look for are points. That's the easiest thing to do, so go out to the main lake points and just start looking around. So if you've got, it doesn't matter if you don't have to have side imaging down scan and all that stuff, you just have a simple depth finder. You can usually find these little variations on the points and throw a marker buoy out, drop down and see if you can catch fish on it. Good depth to look for is about 20 foot this time of year in the dog days of summer. That'll vary a little bit as the lake goes up and down and the depth of the cover changes, but usually I start looking around that 20 foot mark this time of year. So what I'm doing is I'm letting the jig kind of swinging out in front of me and I'm working it over the pile. Sometimes they, they don't like that swinging action. Sometimes they do. Just experimenting to see. There's one coming up to it, should eat it. That is amazing that fish did not clap that thing. Going back. It's like, it's a little spooky. There he is. God. Finally got one to react to it. Didn't inhale. Or he inhaled, but it was gone quick. Get right back on top of him. There he is. Coming. Got him. All right. There we go. Oh, that might be a big one. That is a white bass. Okay. Interesting. Interesting how that took effect. I love your boat. So what's your name young man? Amit. Amit. It's nice to meet you. Thanks for watching. I appreciate it. I just caught a white bass. See you Amit. Have a good one. There should be one knocking the socks off of my jig right now. Come eat that thing. He's going to do it. Got him all. That was a crappie nibble there. My God. Lee. You were hard to catch. You're not even big. Had to straight up give you the dangle. There are some fish on it. I don't know exactly what size, but we're about to find out. See what kind of lobsters we're dealing with. Ah, Lee. They are just ultra finicky. Come on, eat it. Lee, that took eight minutes. There's a keeper though. That's our lobster baby. Just a little guy. A little fresh nugget. He'll be filleted. Just going to check him. Make sure. Ten and a half inches. Half inch into the keeper's own. Since you're so finicky, I'm definitely keeping you. You just got to be eating, dude. Oh no, this is not good. The hill. I got a red light on. Oh God, I just got hit. I don't know what this... I can't turn. There's no turning. Something is like disconnected. Oh, what is going on here? I'll try power down. Powering up. Okay, we might have... Okay, we're back online. I just needed to restart. Love the Garmin graph. The troll motor needs a little work. How to stay of the year. The highest requested videos. I've heard comments and in person. What is that? Videos with LFD. You're an international superstar, man. Yeah, everybody wants to laugh. I think they just like that we're still out here getting after. Yeah, probably so. So, no luck this morning? Just dankers. I did see bad schooling. I just hooked one just now. But they're small. No big ones. It's time for an LFD plug. Hey, these money bags are awesome. Tell them where to go. They really are. Go to googinsquad.com. Use code LFD for 10-off. Thank you, Dad. For that plug. All heard of them. Well, y'all, technical issues, what are you going to do? And I always say this, but I don't care what kind of boat you have, how new it is, whatever. There's always going to be issues. And I fished all day in the rain with my dad a few weeks ago. And there were some electrical issues that happened. So that's just the way it goes, y'all. But the good news is, we've got a fresh crappie to test. Fresh white bass. And I've also got a sack of old crappie from a year ago. So last season's catch. And I want to see how this recipe is going to vary with all three of these. So if it can make old crappie, old fish taste good, we might be striking gold. Wouldn't be much of a catch clean and cook if I didn't clean the fish. So we've only got two here today. So standard filet knife versus the reciprocating, oscillating, whatever you want to call it, electric filet knife. I cut around the rib cage. So instead of cutting all the way through with that sawing motion, I just go around it. It takes a little practice to figure it out. But on these little ones, and if you don't have many, it's honestly, I enjoy it. It's not that much work. So that's the lay on this white bass. Looks really good. Looks really clean. So we're going to get some variety here and see if we can make some lobster taste out of these freshwater fish. It should be thawed out now. So let's get upstairs and let's go cook. The recipe we're using to make these redneck lobsters has to be the easiest recipe I've ever done on this channel. So easy to do. You just take yourself a pot of boiling water. You pour about a cup of sugar in it, and you just let them boil. Same thing I tell you guys when you're using oil-frying fish, when they float up, they're done. Same concept applies here. And you're just going to have it in that butter. That's it. That's it. No pepper, no salt. This is literally it. So we're getting ready to drop them in. I just want you to look at the difference in the meat. The crappie is just a fantastic looking piece of meat. It's almost translucent, especially these little ones. White bass is small too, but you get that little thin red strip that kind of gives you a gamey taste to it. It's just not like that with the crappie. Our water is almost to that boiling point. When it hits it, I'm going to throw in the sugar, and I'm going to turn it down a little bit and just work it like I would oil with fish. Probably around 350 or so. Same concept is going to apply in oil or in water when your fish come up and they start to float. That's when you can tell that they're done. What's going to be nice about having clear water to look through here is boiling water. We'll be able to see the fish turning that white, that nice white color as well. That's another indicator that it's going to be done. So it shouldn't take very long, just a few minutes. We'll pull them out, and then we're just going to dip them in the butter straight up, just like a lobster. Getting to that boiling point. So now we're going to add about a cup of sugar. This is exactly a cup actually. A cup of sugar to half a pot. Half a big pot, some kind of map like that. All that sugar is dissolved. That only took just like 10, 20 seconds. So now we're going to add our fish. And the first fish that we're going to add is the white bass. I'm curious to see what the white bass is like. Then we're going to add the fresh crappie, and then we're going to add the crappie that I caught last season that's been frozen. And we'll compare all three. White bass fillet going in. Curled it. Next one. Curled it just like a lobster tail, y'all. Now they got the name. Just for fun, I always like to set timers on things when I'm cooking. We're going to go five minutes, see where that leaves us. And those lobsters start to, worked their way up to the top. We're going to scoop them out with our fancy, dancy, William Sonoma, scooper tool that Steph probably does not want me coming anywhere close to a fish with, but she's not here. Kitchen is mine, honey. Five minute mark, and they're starting to do the dance. This is almost as exciting as pulling them out of that brush pile. You're like, hmm, hmm. Caught them this morning, going to eat them this evening. Actually got to give credit to LFD on the white bass. We actually started stroking a few after the trolling motor broke. I thought it'd be an interesting twist to add the white bass into the mix. So all right, we got a, I bought her here. It even has that fishy seafood smell. Oh, look at the colors. My goodness. Scoop our little buddy out here. What's crazy is just smelling it. It smells like a lobster. I'm not kidding you. I don't want to break a piece off. See how I can see this up close. You know what? Let's get the camera over here. Kind of cool how it just stays in beautiful, beautiful form. We're just going to take our piece, drop it in the butter. Oh, hang on. What in the world? What in the dagum world? This is white bass. This is witchcraft. Oh my goodness. We have unlocked the secrets of life. Holy moly. Y'all aren't even going to believe me. How good this is. I'm going to eat this other one real quick. It's that good. Y'all will not even believe how good this is. You get the sweetness from the sugar into that meat that a lobster naturally has. I don't get any gaminess off this fish. That butter brings it all together. Oh my word. By far, this is the, the most shocked I have ever been on a cooking anything on this channel. Maybe even all the Gugus Squad videos too. If you would have blindfolded me and given me that, I would say that's a good lobster. Texture was amazing. Now we got to throw in the crappie. Let's get them in there. I cannot wait to see what this tastes like. Wow, I'm blowing away right now. That is so good. I'm just, I'm going to have to crack. Don't beverage right now. I just celebrate. I feel like I've discovered gravity. I can honestly say if this crappie is as good as I think it's going to be, TikTok is a useful app in this world. So I'm going to say for a small fish like a 10 to 12 inch fish, you're looking at about 5 to 7 minutes maybe. On a bigger piece of fish like a thicker, you know, 14 inch or white bass crappie, something like that. It's probably going to be something around 8, 9, 9 minutes maybe longer if it's one of them girthy fatbacks. Yeah, that one looks done. He's coming off the bottom. He's staying off the bottom. He's suspended. He's in open water. He's ready to be taken out. I'm about to live scoot him. I love how intact the meat is too. Compared to frying. You can get violent sometimes in there. It's like they're fighting each other. Crappie test time. Got a nice warm butter. Just kept on the stove. Crappie is just flaky, falling apart. It's still kind of hot. It's burning my fingers, but I can't wait. Oh, it's sweet. The texture is unreal. Add the butter. You would not believe the texture. It's actually mushy. This is one of these crappie that would be the perfect size, just whole fried, whole-flavored fried. The tenderness of it is amazing. I would honestly prefer it to be a little more firm, but the flavor, mm, mm, mm, mm. I cannot believe the texture of this. All right, now for the final test. We're going to try one-year-old crappie fillets. So these are ones that I've frozen. They were good-sized ones, so it's probably going to take a little longer. Usually, I have a hard time getting frozen crappies to really be as good as I wish they would be. It's like a texture deal. After a fish has been frozen, it changes the composition of the meat. It's not as flaky, I feel like, so I'm interested to see if this will kind of keep some of the texture of the original fish. That last crappie was almost too mushy. Floaters. I'm going to need a bigger boat for these, captain. The kitchen, in case you're wondering, smells fishy. Definitely smells like fish. Okay, my worry here is these are going to be a little too, like, broken down. There, got it. I tried to get that close-up shot for you guys. Ended up dropping my delicious lobster on the floor. Sound of a gun. Give that to the chickens, don't worry. Okay, for real this time. Previously frozen crappie, boiled, eight minutes in the sugar water, that is lobster-like. Right there. A little bit bigger one, like probably a 12-inch here. Bigger chunks of meat in it. There's a little bit of a taste difference between the fresh and the frozen. But that is fantastic. We got to try another piece just to confirm. Another just solid-looking unit right there. Look at that guy. The color on it is bright white like a lobster, too. Oh, baby. That piece is even better. Cooked it a little longer purposefully on this try, and I got that texture right where I want it. A little more firm. I've just besided myself on how excellent that is. We turned previously frozen fish into delicious redneck lobster. I'm going to have the rest over rice, a little butter on the side. Fish and freaks. The results of this were pretty extraordinary. I promise you, if you try this at home, you will not be disappointed. This is fantastic for old fish. You've got your freezer lock bags and stuff like that. Ooh, building up a deep. But I will say, I think it shines on a little bit chunkier, firmer meat. The crappie, especially a fresh little crappie, that meat is so dainty, so delicate. I think I prefer it baked or fried over the boil just because it's just fallen apart and it's almost like too mushy. It's a weird texture thing, but where this shines, this blows me away. The white bass. The white bass was the best one. And I think it's because of the way the meat breaks down. It's a bigger chunk firmer meat and I think that's why the walleye is probably fantastic for this. But if you take a smaller striper or something like that that's got good chunks, it's going to be just like a lobster. The way it cooks up, it's so, so good. By far best white bass I've ever had, even with that little red strip in it, such simple ingredients. You're still tasting the fish. You get that sweetness that a lobster does. Oh man, I just got a thing for possibly changing my life with the poor man's lobster. Discovered it. I'm going to call them redneck lobsters. Now you got another recipe for your arsenal, so get out there and catch them and go cook them up. I'm curious to see what a catfish might taste like. Maybe some other species. Thank you guys as always for being here and I guess I'll be seeing you a little more on TikTok now. Summer long, I will see you on the next one. God bless. I took a big spoon and I tried to get under the white bass and dangle for big bass. I'm experimenting with that. I think that's a good experiment. Yeah. So far I caught two big catfish. Did you keep them? No.