Santee Lakes Fishing Report: Bass and Catfish Thriving in Lake One

By Greg Even, Santee Lakes

WEEK OF: April 22, 2013

BASS:

Forrest O’Neal from Kaiser, Missouri caught a nice 3 lb. 8 oz. largemouth out of lake 5 on a cotton candy lizard.

All Bass from All 7 lakes are catch and release. Santee Lakes has miles of accessible shoreline with double digit Bass pulled from every lake!

TROUT:

Yes we are in Catfish Season but the Trout don’t know that. Lakes 2, 3 and 4 were stocked from Nov. through March with Rainbows. Camper only lakes 6 and 7 were also stocked with Trout.

Kris Purdy from El Cajon caught a 5 lb. Trout out of lake 4.

CATFISH:

Lakes 1, 3 and 4 all received Catfish this past Friday. Lake 1 is the largest of the 7 lakes and has produced some of the biggest Catfish. The Bass population is also thriving in lake 1.

Mark your calendars here is the much anticipated list of Nightfishing dates: June 13, 27; July 11, 25; Aug 8, 22

Summer nightfishing at the Lakes. Bring a lantern and a lawn chair. We’ll supply the lake and the fish.

Recipe of the Week: Catfish and Potato Hash

Ingredients

• 2 small russet potatoes
• 3 teaspoons canola oil, divided
• 1 pound catfish fillets, patted dry and coarsely chopped
• 1 medium red bell pepper, diced
• 1 bunch scallions, sliced
• 1/2 cup diced ham
• 1 tablespoon whole-grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 lemon, cut into quarters

Preparation

1. Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.
2. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 2 teaspoons oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
3. Return the catfish to the pan along with the chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.

NEXT STOCK

(stock will arrive on or before date below)

May 3, 2013

1,000 lbs. of Catfish