Bassing Bob Members,

Hello everyone I hope you are all doing well, and fishing when its not arctic out!! I wanted to give you all an update on Bob and his health. As most of you know Bob underwent heart surgery January 3rd in St. Louis. The heart surgery was a huge success! Though, during early recovery we did unfortunately have a few setbacks. We now have him at the rehabilitation center where he will have to spend some time to get strong again. Bob is in great spirits and is more motivated than ever to get back to the place he loves! If anyone of you have any questions and or just want to talk fishing feel free to reach out to me or Steve Heitman. Most the time you guys know where to find me at Fitz’s. I will do my best to update Bobs status regularly. Thank you all for always being supportive of Bassing Bob, and Bob himself!!

Bassin Rob!!!

Tuesday, February 7th
Broken Clouds - Wind: 11.5 Mph
59.3 °F

Crappie Francaise


  • 8-12 crappie, filleted
  • 2 c. flour
  • 4 eggs
  • 1 T. chopped parsley
  • 1-2 lemons
  • 1 T. chopped oaregano
  • 1 stick butter
  • ½ tsp. black pepper
  • 1 tsp. garlic salt
  • 2 c. fresh morels or button mushrooms, sliced
  • 1 c. white wine


Mix herbs and spices with flour, and roll fillets with herbed flour in a plastic bag until coated.

Dip coated fillets in beaten eggs. Lightly fry fish in 3-5 T. hot oil in large pan or skillet. Turn once.

Reduce heat and add butter, wine, mushrooms, and juice of ½ lemon. Cover and simmer 10-15 minutes until mushrooms are soft.

Garnish with lemon slices. Serves 3-4.

Create a FREE Membership Upgrade to PRO
Cart 0 items - $0.00
Cart 0 items - $0.00