 Another one. I think it's a white bass. Yep, going in. Come here. Got ourselves a little dinner going. Good news is we got a decent little bag of white bass. We can take those home to the girls. My mom loves fried fish, so does Stephanie. And I want to try this recipe that Old Colton from Minnesota showed me. It looked amazing. It was awesome with the crappie, so I want to try that and show you guys that. It's your hubby. It's time to clean some fish. I hope you all tuned in to the last video where we caught a lot of these white bass, caught largemouth and white bass, but obviously not keeping the largemouth. We're going to walk you through the recipe today. Got OSG in there. My dad just got home from a tournament. We're going to check in with him here in a minute, get some of his stories. I haven't even talked to him yet. We got our knives ready to go. We're going to lay these white bass up. I've done this on camera before, but if you want to check out how it's done, if you've never cleaned a fish before, I'll show you how to do it right now. First of all, you need a fish. That's one right there. Stiff is a bowler they are right now, but I wanted to let these cool down for at least six or seven hours. Count them in the morning and we're in the evening now. I like for the meat to firm up a little bit. It just goes better into the batter. I think it tastes better and it's not as mushy. It's just better. Let's take your filet knife, make sure it's real sharp. You want to lift that little pectoral fin up. Go right into the side of the fish like that. Slice it open and you go down the backbone of the fish. That kind of makes a filet and you can slide it all the way down. If you've got a real sharp knife, you've got an electrical knife. When I'm using these smaller knives, normally I'll go down just the meat. I try to not cut through the bone as much. Go all the way down to the tail. Cut the little rib bone off. From there, you just take your knife and run it down just along the skin there. There you go. That's all you got to do. Now on the males, a lot of times they'll have a little red section that runs down the side like that. You can cut that off. Normally I don't. It doesn't bother me too bad. The key is these are going to taste like buffalo wings when we get done with them. That's going to be the really cool part. Meat's cold, feels good. So we're going to put these in a bowl. We're going to take them inside. I'm going to show you how to even prepare them and then we cook them. This is obviously a female right here. Look how tiny the head is and fat the body is. It's full of eggs right there you can see. People call that caviar. All right, we've got our filets. I chopped these in half and now it is time to dab these off a little bit. You want them to be dry. So the Frank's Red Hot will stick to them. So Mom, you're going to be, Lake Fork Mom is going to be the chef on this one. Ocean Spoon Girl is making a baby and she's quite tired. She's taking a nap. All right, we're going to put these in here. These are nice size, cut up just right. Yeah, the reason we want to dab them is because here in just a second, we're going to put this right right there on there and this is going to be the key. I've been wanting to test this and see what's going on with that. What do you think Miss B? Is it going to be delicious? While she's doing that, we're going to check in with Dad. I think he's getting the grease hot outside. LFD is getting the grease going out here. Yes I am. Always good to come home to a fish fry, right? Absolutely. We're fishing on fork today and then I find out we're having fish because Lake Fork Guy caught a bunch. Little family cookout action. It's always good. Time to add the sauce. Take the Frank's Red Hot. You pretty much picked this up anywhere. Just going to dab it on all the white bass filets. Dab it? Yeah, there's no egg, there's no milk. It's just straight up Frank's Red Hot. How about a bottle? Oh yeah, however much it takes. I mean it might take the whole bottle. There we go. We'll have to experiment with letting this marinade in there soak for a little while but for today's purposes we're just coating it. Make sure all of them are coated. You're just like Paula Deen Mom. Make sure they're covered and smothered. Keep you like RT's mom. Covered and smothered. You normally have a redneck accent. You're just trying to act like you down on camera. She's from Deep South Alabama. They're covered and smothered and then you're going to put them in the flour over there. That's already been seasoned with salt and pepper. That's right. A little bit of all-purpose flour with cornmeal. Well Dad let's hear about the fishing on fork today. You were fishing a tournament out there right? Fishing a charity tournament. A good friend of mine Eric Schuman who was a football player at Alabama. He's a great guy. He's coached for many years. He and I coached together early on. He hooked a what we thought was an over which has to be 24 inches to be an over and you should have seen him. He's like hooked and he thought he had a log. He's like using foul language and then the things started taking off and we knew he had an over. So I got the net secured it and it was 23 inches. Dang. That much from being like something that would have won. Yes. His fish would have won. It was the biggest one he's caught on fork and he lives there. So it was a good thing. Enjoy the heck out of it. Like I must be just just complimenting your story. She just comes in. She's like that's what I think about that story. Well I guess it's just a crappy story. So the idea on this you've never had them like this right? No never have. The idea is that they're going to taste like like buffalo wings. Oh man cool. So I'm thinking if this is good on these white bass we got to try this up on the wall in Canada this year. But you know I've had so many I've had white bass so many times I figured this would be a nice little twist on it. Let's see if it's hot. Oh yeah. There we go. Dropping into Greece. Yeah. Yeah you ruined that story. Well I have an exciting update for Lake right? She likes to fish over here dad. Yep. So I know how you've been fishing it a lot. The fish haven't moved up shallow. They are officially moved up shallow now. Water is 65 degrees. Right. The shad are spawning and the bass the white bass everything is in the shallows. Oh cool. So I know you like to throw that big old spinner bait. I would get out there and do it now. Because now's the time. Well I will you know I missed that one last year that was a double digit and I cannot get it off my mind. Hot sauce. You like buffalo wings or nothing. I do yes absolutely. You don't like buffalo wings. You like buffalo wings huh. Shake and make. Shake and make. This is just flour with a little bit of salt and a tiny bit of cornmeal I believe. That's correct. That's mama's mixture. How do these fishing freaks know when these fish are ready dad? Well when they float to the top and they're kind of floating along like a raft they're ready to go. Oh and french fries. Like Port Bonnes got french fries. Yeah. Fantastic. Can you chop those up yourself? These are homemade. That's right. Got my best tongs out here. Y'all know y'all we're not supposed to be using my best tongs. Oh heard those like a William Sonoma kind of deal. Yes those are my best tongs. Your daddy is not supposed to be using them. Oh yeah they should have a little little goldenness. That looks good. That looks like fried chicken. It does look good. Yeah. Okay we're gonna go check on staff. Be quiet. How long have you been sleeping? You growing a little baby? I'm hungry. You're hungry now? Okay. Well I'm gonna bring me some crackers. You want crackers? I got a buffalo of fried fish for you. That doesn't sound very good. We'll just wake up. All right well we're gonna eat some fish and you can eat your crackers. These are really really good. You just tried them? Yeah they're really good. Honestly? Yeah very yeah. You already, this is still hot. Oh we're good. What did you do with it? You snuck a piece already? Mm-hmm. And they are very good. You had a sampling as well? I had a sampling yeah. I've never had these and they're good. The hot sauce gives a nice flavor. So you can you can taste the hot sauce? Yeah just a little bit. You like it? Mm-hmm. And it's it's got, I love the crust on it. I think it does make a good crust. It does. It makes a good crust. This is from a Canadian man who uh he fries walleyes in this. Oh we've got some walleye that we need to try. You have walleye? I think don't we have some walleye left from your Canada trip? I think so. We do. We need to break that out. Yeah we do. All right shout out to Colton for giving us this awesome recipe. It's going over pretty good right now. I still haven't tried it. I'm the most important so my opinion matters most. All right which one is not incredibly hot? That little small one right there. Yeah it's probably very good. Okay it's falling apart. Real hot. Aren't they tasty? I love the flavor. Yeah it's just different. That's awesome. Mm that is a great twist on what that stuff never tried. This might be the staple of the house. Love it. LFD is taking off the last of the fish right now but we've already tried it. It's amazing. Everybody likes it. OSG is yet to try it. She's uh a little tired from from baby day. Not feeling so well so if you guys want to go give her a shout out on her Instagram uh go do that but I hope you guys enjoyed today's video. Make sure to hit the thumbs up if you did and this is the point in the video where you subscribe to the channel so you can get more action and hit the ding dong so you can get the things coming every time when I upload. So I hope fish is good where you are every single species catch them up and I'll catch you guys on the next one.