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Author Topic: 12/29/12  (Read 1608 times)

Offline Vtgooseman

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12/29/12
« on: Dec 30, 2012, 06:33 AM »
Went out in search of some safe ice after all of the snow and the first small pond we came to had 10" of snow on top and 4" of solid ice so we grabbed the Flashers and headed out to punch some holes.  It wasn't long and we were in the Perch.  Two of us ended up with our limits of yellow bellies.



And the best part.

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Offline got1

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Re: 12/29/12
« Reply #1 on: Dec 30, 2012, 06:49 AM »
yall put a hurtin on em... ;D
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Offline whtmtniceman

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Re: 12/29/12
« Reply #2 on: Dec 30, 2012, 09:23 AM »
MMMMMMM perch  :P
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Offline jpmVT

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Re: 12/29/12
« Reply #3 on: Dec 30, 2012, 09:44 AM »
Holy carp! I was planning on going out today after having a blast yesterday but all the wet snow last night deterred me. Maybe I'll head out still.
-jpm
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Offline Vtgooseman

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Re: 12/29/12
« Reply #4 on: Dec 30, 2012, 10:09 AM »
If you go just watch you a$$.  By the time we left the ice it was getting very wet and Im sure by today our holes are opened up and a good place to take a swim. 
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Offline jpmVT

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Re: 12/29/12
« Reply #5 on: Dec 30, 2012, 11:53 AM »
Yeah, definitely waiting till next weekend. Wish I hadn't tossed back my perch yesterday. I had dinner plans and expected to catch more today. Oh we'll, it's early yet. Congrats anyway. Looks great.
-jpm
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Offline ruby slipper

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Re: 12/29/12
« Reply #6 on: Dec 30, 2012, 12:54 PM »
Cool picture and post. BUD ICE!
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Offline Troutmagnet

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Re: 12/29/12
« Reply #7 on: Dec 30, 2012, 05:53 PM »
What's your batter recipe??? Looks real tasty. Nice to hear & see someone being successful. Thanks for posting!!!
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Offline Relheok

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Re: 12/29/12
« Reply #8 on: Dec 31, 2012, 08:13 AM »
Good job and I second the recipe request
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Offline thebigwiggle

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Re: 12/29/12
« Reply #9 on: Dec 31, 2012, 09:56 AM »
Quote from: Vtgooseman on Dec 30, 2012, 06:33 AM
Went out in search of some safe ice after all of the snow and the first small pond we came to had 10" of snow on top and 4" of solid ice so we grabbed the Flashers and headed out to punch some holes.  It wasn't long and we were in the Perch.  Two of us ended up with our limits of yellow bellies.

(Image removed from quote.)

And the best part.

(Image removed from quote.)

can i ask where you caught all these ?? i just want to get out and have some fun
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I do all types of fishing; but I am Die hard Ice angler.
I love Ice Fishing the lakes of Rutland County. Recently moved to NY and now will be Ice fishing the Lakes Of New York.

Offline ice fiend

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Re: 12/29/12
« Reply #10 on: Dec 31, 2012, 09:59 AM »
yes id like to catch some that size
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i told myself id be back by 2 i guess i didnt factor in that the fish were biting

Offline ruby slipper

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Re: 12/29/12
« Reply #11 on: Dec 31, 2012, 10:05 AM »
How many BUDS did you have with that dinner? If you don't mind me asking..I like BUD ICE and 2 always gives me a buzzzzzzz.

One time in college I was dared to shotgun one....and I did.
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Offline Vtgooseman

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Re: 12/29/12
« Reply #12 on: Dec 31, 2012, 02:31 PM »
Beer Batter:
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
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Offline johng7113

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Re: 12/29/12
« Reply #13 on: Dec 31, 2012, 03:40 PM »
Sounds like a great recipe, ill have to give it a try. thanks for sharing
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John

Offline Troutmagnet

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Re: 12/29/12
« Reply #14 on: Jan 01, 2013, 10:19 AM »
Quote from: Vtgooseman on Dec 31, 2012, 02:31 PM
Beer Batter:
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Thanks for the response, I'll certainly be giving this a try. Is the House Seasoning made by someone in particular...I don't get into the supermarkets very often!!!
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