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Lure of the week
Lure name: Baby Shad
Company: Bobby Garland Crappie Baits. (http://www.bobbygarlandcrappie.com)
Lure type: Soft plastic
Sizes and colors: Available in a 2-inch model in dozens of colors, including key lime, bayou booger, shimmer shad, green hornet, tadpole, live minnow, green banana and blue pearl.
Target species: Crappies, bluegills, yellow perch
Technique: Baby shad lures are best fished on a jig head, often in a 1/32- or 1/16-ounce size, with a light wire hook. It’s not necessary to impart a lot of action to them. They offer that on their own. They have a baitfish profile and when suspended, wiggle and move in the water. That entices crappies and other fish – they even take occasional walleyes — to bite. They work under a bobber, too.
Sugg. retail price: $3.19 for a 10-pack.
Notable: The baby shad is also available in a number of “mo glo” colors, which are said to glow in the dark.
Tip of the week
The hot days of summer are fast approaching. They’re a welcome change, a season to be celebrated unto themselves. But all of that heat can be challenging when warm weather hiking. You can hike early and late in the day, or on trails largely in shade, to avoid the worst of it. If you If you must walk in the middle of the day, though, drape a wet bandana, neck gaiter or other cloth around your neck. It will cool you as the water evaporates.
Recipe of the week
Garlic Parmesan crappies
- 12 crappie fillets
- 1 cup flour
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 eggs
- 1 cup milk
- 2 tablespoons milk
- ¼ cup grated Parmesan cheese
- 1 cup seasoned Italian bread crumbs
- ½ cup vegetable oil
Combine the flour, salt, black pepper and cayenne in a bowl. Mix well and set aside.
In a second bowl, beat the eggs and add milk. In a third, mix the bread crumbs, garlic powder and parmesan.
Take the fillets – patted dry – and coat them in the flour mix. Dip them in the egg wash, then in the bread crumbs.
Put the fillets in a skillet of vegetable oil over medium heat. Cook for three to five minutes, depending on thickness, or until golden brown. Flip and do the other side.
Drain on paper towels and serve.