Has anyone ever blackened their crappie. I want to know if it is good before I try it because I dont have many to spare.

Hey H-n-F. You won't be wasting your time. Here's the recipe.

1 tablespoon paprika
1 tablespoon salt
1 teaspoon onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon fresh parsley chopped very fine.

Mix above ingredients in bowl. Dip crappie fillets into melted sweat cream butter, then coat fillet with mixture. Drop into a very hot cast iron skillet in which you have melted about a tablespoon of sweat cream butter. Just be sure to do this outside your house. If not....someone is going to call the fire department on you!!! LOL

This recipe takes a while to put together but it is much better than anything you can buy off the shelf.

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Blackened crappie is great. I fix it regularly. Works good on the grill too - just use alum. foil to lay filets on.

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Vonna

Tommy or Vonna - How do you keep the crappie from sticking to the skillet or griddle when you blacken? I have blackened channel catfish for years and have no problems since they seem to have more oil in the meat. I tried to blacken crappie once and they stuck so bad that by the time I got them on a plate they looked like scrambled eggs.

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Ken

Thanks for the help yall. It looks like it will be pretty good!

If you dip the fillets in sweat cream butter and then add your seasoning they won't stick or shouldn't. Add a little to the skillet as you are cooking. Takes about 2 minutes per side if the temp is right. I blackened 10 fillets last night and not a one stuck to the skillet.

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Hold My beer and watch this sheeet!!!

Tommy - thanks for the advice. I may have to wait a few days to give it a try - low here tomorrow is 3 degrees and high is going to be 19. I prefer to cook them outdoors due to the smoke.

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Ken

I just dip crappie in melted butter then sprinkle both sides with zatarin's blackened seasoning-to taste--cook on low heat in teflon skillet-or cookie sheet lined with foil on grill- secret is cooking on low heat-cook until thickest part of crappie is flaky-then as long as you want to make it more blackened. squeeze on lemon juice if you like lemon on your fish---easy and delicious.
Captain Booyah--Lake Proctor, Texas

Tommy, "THANKS" for the recipe I was looking around and wow you put it out there. I am going to try this over the weekend.

I will try this soon thanx you all

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