First Time Catching Speckled Perch {Crappie Catch and Cook}

#Florida is not known for its #crappiefishing opportunities. In fact, Ken will be 47 in a few days and has never caught a #crappie while #fishing. That's how rare they are in this state! So, when a local state lake, known for its #speckledperch, was being drawn down for weed control; Ken decided to grab his @PelicanSportVideos Catch Classic 100 #kayak and go #kayakfishing with his good friend, and #Christian #tiktoker, Josh Zajac. Armed with an #oldtown Predator PDL 14 ft kayak, Josh and Ken braved howling winds and unusually cold temperatures to fight weeds in hunt of the rate and elusive Florida crappie.

Tag along as Ken shares some of their misadventures while he tries to catch his first-ever crappie. Later, watch as Ken does a traditional Northwest Florida #fishfry meal.

Speaking of crappie, in Florida they are called speckled perch. In the Northeast, many people refer to them as #calicobass. Elsewhere, they are called #oswego #bass or #strawberrybass. If you are a fan of @PelicanBoneOutdoors or @OutsidetheLevees you might hear them called #sacalait. What do you call crappie? Moreover, what is your favorite way to fish for them?

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(NOTE: Ken has shown how to make his Northwest Florida dill slaw, French fries, his cheese grits, and even fried fish in other videos. However, he's never done his baked beans recipe on this channel. So, if you wish to get the recipes for the others, they are on our food and beverages YouTube playlist.)

KEN'S BAKED BEANS

4 strips thick-sliced bacon or hog jowl, cut into lardons
1 small Spanish onion, diced
1/4 green bell pepper, diced
1 can pork & beans
1/4 c. brown sugar, pressed firmly
1/2 tbsp. dried minced onions
1/2 tbsp yellow mustard
4 tbsp. barbeque sauce
black pepper, to taste

Fry out the lardons until golden brown. Remove the meat and leave a tablespoon or two of the rendered fat in the pot and sautee the onions. When translucent, add in the peppers and sauté until tender. Then toss in the pork and beans, brown sugar, minced onions, mustard, barbeque sauce, and black pepper. Cook for about three minutes until nice and bubbly. Pour into a small casserole dish (either 8x8 inch or 9x9 inch will work) and place into a preheated 375*F oven for 25 minutes.