Fishing Report: Cooking Up Blue Corn Whitefish Nuggets

Southwest New Mexico Fishing Report

• Bear Canyon Lake: Fishing conditions have been adversely affected in the aftermath of the Trout Fire.
• Bill Evans Lake: The most recent report was received on July 16. At that time, fishing for largemouth bass was very good.
• Caballo Lake: With recent water releases from Elephant Butte and Caballo Lake, water levels are changing across the lake; boaters should exercise caution in low-water areas.
• Elephant Butte Lake: The most recent report was received on July 16. At that time, fishing was fair to good for largemouth bass and white bass when using a white shad lure. The South Monticello boat ramp is currently closed due to low water levels. The closure will be lifted when water levels rise and conditions allow. For more information, visit the Elephant Butte State Park page.
• Gila River: Streamflow near Gila on Tuesday morning was 47.7 cfs.
• Gila Waters: Streamflow near Gila Hot Springs on Tuesday morning was 60.2 cfs.
• Lake Roberts: Fishing for catfish was slow to fair when using homemade stink bait. 
• Quemado Lake: Fishing for trout was slow to fair when using Pink PowerBait and silver spoons on a bobber.
• Rio Grande: Streamflow below Elephant Butte Dam on Tuesday morning was 0 cfs.
• Young Pond: The most recent report was received July 16. At that time, fishing for catfish was good when using hot dogs.

We received no reports for the following waterbodies over the past three weeks: Escondida Lake, Glenwood Pond, Percha Dam, Rancho Grande Ponds, Trees Lake, Snow Lake and Whitewater Creek.

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What’s cooking: Blue Corn Whitefish Nuggets

By Colleen Payne

Southwest Area Public Information Specialist

Once you’ve hit your bag limit of walleye, catfish or bass, now the fun part begins: eating it! If you are looking for a new recipe or a twist on an old standby, look no further than blue corn meal whitefish nuggets.

What you’ll need

• 1 to 2 pounds of your favorite fish (we recommend walleye)
• 2 cups blue cornmeal
• 1 tablespoon seasoned salt
• 2 tablespoons all-purpose flour
• 1 cup milk or buttermilk
• 1/2 gallon of vegetable oil for frying

Equipment

• Deep pot for frying
• Fry thermometer

To prepare

Preheat your cooking oil to 375 degrees in your cooking pot. Use a fry thermometer to monitor temperature; do not let it get too high, or else your batter will burn before your fish can cook. 

While your oil is preheating, prepare your fish and batter. Cut your fish into small, bite-sized nuggets, then place them in milk or buttermilk to soak for around 30-60 minutes before frying. 

Mix the blue cornmeal, flour, and seasoned salt together in a large bowl or a gallon-sized zip-top bag. Remove the fish from the milk bath and place it into the cornmeal mixture to coat each nugget thoroughly. 

Once the oil has reached 375 degrees, carefully place the fish nuggets into the hot oil and cook for approximately 3 to 4 minutes. Serve soon after cooking. 

Tips

• The blue cornmeal makes it difficult to see if the nuggets have turned golden brown, so use caution when cooking. 
• Don’t have blue cornmeal? That’s OK, use regular cornmeal instead.
• Lemons and green chile tartar sauce are great accompaniments!

This recipe works with any fish you have; firm white fish like walleye and catfish work great. 

Do you have a favorite fish recipe you’d like to share? Send it to darren.vaughan@dgf.nm.gov or to the New Mexico Wildlife Department’s Facebook or Instagram pages. 

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