By Greg Evans, Santee Lakes
WEEK OF: August 5, 2013
Bradley Bliss age 3 caught his first Largemouth out of lake 4 on a nightcrawler. The fish weighed in at an impressive 4 lbs.
Nick Van Denover age 15 from Santee caught and released a 6 lb. Bass from lake 5 on a senko.CATFISH:
Michael Martinez caught an 11 lb. 8 oz. Catfish out of lake 5 on stinkbait. Michael also landed a nice Bass out of lake 5. See photos.
Last Nightfishing Event for this summer will take place on Thursday, August 22nd. Come fish lakes 1 through 4 from 5:00 pm till 11:30 pm. Lantern required.
Next Catfish stock is slated to arrive August 16th. 1,000 lbs.
Recipe of the Week: Tortilla fried queso Catfish
- 1 1/4 ounces lemon juice
- 1/2-ounce hot sauce
- 1 1/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 (5-ounce) catfish fillets
- 3 cups all-purpose flour, seasoned with salt and pepper
- 3 cups buttermilk
- 3 cups corn tortilla flakes
- Vegetable oil, for deep-frying
- 9 ounces prepared chile con queso
- 3 ounces prepared pico de gallo
- 6 lime wedges
Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each catfish fillet in the lemon juice mixture. Dredge catfish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.
Pour oil into a large, deep sauté pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels.
Place 1 1/2 ounces of queso on each of 6 plates and top with the fried catfish. Place 1/2-ounce of pico de gallo on top of the catfish. Garnish with a lime wedge and serve.