MyFishFinder Forum
MyFishFinder By Species => Crappie => Topic started by: raider111 on May 10, 2008, 08:59 AM
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Does anyone have any tips/recipes for Crappie.
Thanks
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i personally broil all my fish
i wrap the fillets in tin foil, some butter, salt and pepper
and put on high broil for 10 min or until done
if 10 on high doesnt cut it with your stove try lowering the temp to low and keep in till desired
10 may also be to much so keep an eye on it
i love fish broiled, ate it fried my whole life and only can eat it fried so much now
one other thing is make sure you wash off the fillets really well ;)
eat up
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Crappie are a delicate fillet. Treat them as you would sole. Broiled quick and hot is my favorite. Try topping with a little salsa or Thai chili sauce.
Don't fry them, they don't hold up well. They get soft.
Be sure to soak the fillets in sea salted ice water for about 10 minutes before cooking. It will help firm up the meat.
RG
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Crappie are a delicate fillet. Treat them as you would sole. Broiled quick and hot is my favorite. Try topping with a little salsa or Thai chili sauce.
Don't fry them, they don't hold up well. They get soft.
Be sure to soak the fillets in sea salted ice water for about 10 minutes before cooking. It will help firm up the meat.
RG
I deep fry with cajun breading after a bath in ice water. MMMMMMM!!!
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I cut mine up into small bites size peices and fry them in garlic butter fish Crisp or a home made flour and spice mixture, make a great snack with some fries as well
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i love them fryed the only two fish species i eat fryed are perch and crappies, the flesh is nice and sweet but u have to make sure you like the batter u use try shorelunch taste great
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I don't know how to cook crappies. They are wayyy too soft. ::) Any ideas Fshnfool?
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Pretty simple recipe that I use is, Milk and egg wash and seasoned flour(salt, pepper, lemon pepper). Deep fry to golden brown. I'm am going to keep experiment with the seasonings. You can also find a ton of recipes on IceShanty...
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make good cat food as well :P
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I roll crappie in Krustez bake and fry (seasoned flour) and fry um.
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I don't know how to cook crappies. They are wayyy too soft. ::) Any ideas Fshnfool?
:w00t: :whistling:
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I second deep frying with shore lunch batter.
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make good cat food as well
ur cats lucky if your going to give it crappies ill trade you cans of tuna for your crappie fillets.
quick toss is seasoned flour with ice cold fillets then a quick fry in hot shallow grease. flours gunna ruin your grease so don't use much
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Just did up a nice dozen fillets last night for dinner. Soaked in ice cold salted water for 10 - 15 minutes, patted dry on paper towels, a dip in the egg wash, then dredged in italian style bread crumbs. Used enough canola oil to cover the bottom of the pan, and fried to a golden brown! MMMMMMMMMMMMMMMMMM.........MMMMMMMMMMMMMMMM ;D Served with homemade tartar sauce and fries!
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I use a seasoned flour, ice cold fillets alittle canola oil make sure pan is hot and don't cook to long they will fall apart.You should see how many of these I have to make with a 14 and 8 year boys even the wife loves them. I'm glad they all can hammer the pannies1 ;D ;D
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If you want to fry them Marinate the fillets in a vinegar and oil Italian dressing for about 10 or 15mins the vinegar half pickles the flesh (whitens and firms it up-old trout trick but it works very well on white meated fish as well) pat the file ts dry chill, coat in a nice light tempura batter and fry to a light golden color. Serve with sweet & sour sauce or lemon & orange wedges.
Spin
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ice water bath drag it through house autry seasoning (we really like the medium hot right now) fry in hot vegetable oil do not over do they can fall apart but they are excellent . I haven't much luck broiling small fillets?
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Try Keebler Club crackers.... crush them with rolling pin, make sure you crush them to a fine consistency, and fry in shallow oil in frying pan... (oh yeah , use an egg to help keep the breader mix on the fillet).I usually have my fillets soaking in cold water pror to cookiing..CRAPPIE ARE AWESOME
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just finished my first attempt at smoking crappies whole. gutted and scaled, brined lightly like i would a salmon fillet, sugar cure for me. then in smoker (really old refrigerator) they went. 2-3 hours of smoke, alder & mesquit, then hot plate on medium low for 8-10 hours. lots of oil oozing from them and firm meated when done. local bosnians gave me the tip. a buddy tried one and asked to give me a 100 to do with me to keep half. they are good this way
HUNG BY THE TAIL UNTIL DONE
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i fillet them and soak in salt water overnight then i beer batter and fry in oil, never any soggy ones here
beer batter
1 part flour
1 part corn meal
beer so its like a pancake batter
cajun seasoning to taste
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Try Keebler Club crackers.... crush them with rolling pin, make sure you crush them to a fine consistency, and fry in shallow oil in frying pan... (oh yeah , use an egg to help keep the breader mix on the fillet).I usually have my fillets soaking in cold water pror to cookiing..CRAPPIE ARE AWESOME
I like the cracker idea. I always use the same procedure but sub bisquick for your crackers. But I'm trying the crackers on the next fry
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Put a couple strips of Baccon in your oil. :thumbup_smilie: :thumbup_smilie: :thumbup_smilie:
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ice water bath drag it through house autry seasoning (we really like the medium hot right now) fry in hot vegetable oil do not over do they can fall apart but they are excellent . I haven't much luck broiling small fillets?
on low and slow thats how i like them with a little butter in dish with some seasoning
yummmmmmm oh
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We just had our Team Maine Banquet and the first thing to run out on the buffet table was the deep fried crappie fillets!!
They are Awesome!! ;D
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Since Ive had my heart surgery I have to be careful of fat and salt. I have found a topping from Kroger's Ba-kin Miracle by Little Crow foods, cover fillet like shake and bake in a plastic bag, bake at a temp of 375 for approx 25 to 33 min depending on fillet size, and slurrppp, before I was a fanatic with fried fish, since trying baking oh my god they are sweet, tender, and scrump-delishush slurp. But I'm learning to bake about everything, cant beat it :P. Try it you'll like it :thumbup_smilie:. lol
dave
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Almost a year since I responded to this topic. Broiling is still my favorite, but......I've come to like them blackened even better.
Oh Baby....they're tasty. (Heart healthy too)
RG
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Beer bater with cajun seasoning.
Or panko asian bread crumbs with your choice of seasoning I like the cajun.
The panko withh ruin you oil so filter it or throw it out.
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try a 1/2 cup viniger to 1/2 gallon water,bring to a boil drop in the fillets a few at a time when they float to the top and are a little curled up there done,you can add old bay to the water also,dip them in cocktail sause,can be eaten warm or cold
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BigCrew you're fish boil sounds great. I'm going to try it for certain.
Thanks
Spin
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The fish boil is awesome. I do mine cut up in peices. I dip them in a strainer basket then put them right on ice. A bit of salt, pepper, a squirt of lemon juice and cocktail sauce....YUM!
Try them warm with a mix of Franks and melted butter for dipping :thumbup_smilie:
RG
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2 cups of "heart Healthy Bisquick"
1 cup yellow corn meal
5 TBS garlic powder
1 TBS salt
1/2 TBS black pepper
1 egg
1 1/2 cans light beer (approx)
Deep fryer filled with Canola oil
Mix dry ingredients, add egg and beer, whisking until the batter is a little thinner than pancake batter.
Heat deep fryer to between 350 and 375 degrees.
dip fillets in batter then drop in fryer, turn once the bottom is golden-brown, then remove when the other side is golden-brown.
serve as-is or on buns with tarter sauce yummy, yummy, yummy!!!
This batter is also good for onion rings.
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Crappie are a delicate fillet. Treat them as you would sole. Broiled quick and hot is my favorite. Try topping with a little salsa or Thai chili sauce.
Don't fry them, they don't hold up well. They get soft.
Be sure to soak the fillets in sea salted ice water for about 10 minutes before cooking. It will help firm up the meat.
RG
i had them get soft thought they went bad they fell apart like crab meat wonder why they get soft ??????? thankx mo
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If they are getting soft, you are keeping them too long. They are only good for 1-2 days in the fridge before they need to be frozen.
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i just wash em with cold water , coat them with a bit of flour then frin a bit of oil !!!!!!! the best ;D
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Think your beer batter is missing a few brewr. Never thought to add egg to it. Gives me an idea
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Pretty simple for me. I just throw em in a bag filled with Andys Red fish breading and coat them real good and then pan fry.
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I chill them good with ice water then I egg dip them and dust em with crushed Parmesan Cheezits crackers and a really short stay in the oil.
Watching my better half jump around and squeal like a little kid when she catches them is a real treat for me :rotflol:
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Fillet as usual....wash and pat dry. Place fillets in a bowl with 1/2 & 1/2 (milk/cream) Put in fridge for 1/2 hour. Remove from fridge...and roll in Zatarain’s Fish Fri. Use deep fryer with Canola oil at 350-375 degrees. Fry to a golden brown..... Delicious!!