Subj : Re: Fish
To   : Jim Weller
From : Dave Drum
Date : Sat Jul 30 2022 05:41:06

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Wrong lake. Should have looked at Lake Springfield (where I live)

 JW> When I first read that it was a reservoir owned by a power company I
 JW> skipped over it but I went back for a second look and yes it's large
 JW> (well long anyway), it's blue not brown, and walleyes and bass live
 JW> in it.

Not quite. Lake Springfield is municipally owned. But, then, so is our
electric and water utility. And it's a mud bottom lake - so I've no idea
where the "blue" came from. The water is brown(ish). I've never seen a
walleye from my lake - although I have caught bass occasionally.

Another nearby large lake is Sangchris - now a state park. It was built
by Con-Ed as a cooling pool for their mine-mouth generating station 
between Pawnee and Bulpitt, IL. The "warm water ditch" near the power
plant yields some nicely sized bass and catfish. It's also where I met 
my first blue catfish.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butter-Fried Catfish
 Categories: Five, Seafood, Citrus
      Yield: 4 servings

      4 tb Unsalted butter
           Salt & fresh ground pepper
      4    (6 oz ea) skinned blue
           - catfish fillets; patted
           - dry w/paper towels
           Lemon wedges; garnish

  In a large skillet set over medium-high heat, melt the
  butter. Meanwhile, season the catfish generously with
  salt and black pepper. When the foam subsides, add the
  catfish to the pan and cook, flipping once, until
  golden, flaky, and nearly opaque, 3-4 minutes. 

  Serve with lemon wedges.

  By: Farideh Sadeghin

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

MMMMM

.... "He is no lawyer who cannot take both sides of an issue." - Jasper Gullo
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