Bottom bouncing slab and jig rigs set up Sabiki style, managed four fish – a Shad, a Crappie, a Channel Catfish, and a Yellow Bass.
Kept the Crappie and Catfish and prepared them for the Catch and Cook by filleting them, seasoning with Garlic Salt, Season Salt, and Black Pepper.
After marinating for a couple hours, added a sprinkling of Seasoned Pepper, and then melted butter in oil.
Cooked the fillets for 5 to 10 minutes each side, and then served them with Fried Rice and Squash.
Tasty!
