Here you go my grandson is a chef and gave these to me.
Crappie Fish Fry
For those of you living in the Midwest and lucky enough to snag those delicious crappie fish, here's a recipe that will do justice to those wonderful little fellas!
15 min | 5 min prep | SERVES 3 -4
1 lb crappie fillets, cut into fingerlike strips
12 ounces ale or any full-bodied beer
1 1/2 cups corn flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup flour
fresh peanut oil or canola oil
1. Empty beer into a large bowl.
2. Add the corn flour, salt, paprika, and cayenne to the bowl and whisk until you have light and frothy batter.
3. Refrigerate for a least an hour but up to five days.
4. In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F.
5. Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well.
6. Fry in oil until perfectly golden and drain on paper towels.
Serve with lemon wedges, tartar sauce and hot sauce. Yum-yum! Prep time does not include refrigeration time.
Beer Batter Crappie Bites
12 min | 10 min prep | 1 1/2 pounds
1 1/2 lbs crappie fillets
1 1/3 cups buttermilk pancake mix, divided
2 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/8 teaspoon pepper
3/4 cup beer
oil (for deep frying)
1. Cut Crappie into 1 inch pieces.
2. Stir together the 1/3 cup of pancake mix with cornmeal, salt, onion and garlic powder, dry mustard and pepper.
3. Now taking the 1 cup of pancake mix (slowly and stirring well,) add the 3/4 cup of beer.
4. Going back to the dry ingredients.
5. Dip the Crappie bites into the dry ingredients, coating well, and then into the beer batter.
6. Heat oil to 375 degrees.
7. Deep fry the Crappie bites a few at a time until golden brown and crispy (about 2 minutes). Drain on paper towels. Keep warm till all fish is fried and serve warm.
This is also good using Bluegill, Bass, or many other kinds of fresh water fish.
Sweet Coating for
Fried Crappie
4¾ hours | 4½ hours prep | 1 batch
12 crappies, cleaned and Filleted
1 cup corn flakes
1/2 cup Cap'n Crunch cereal
1/2 teaspoon cloves, ground
16 ounces golden dry ginger ale or pale dry ginger ale
1 egg
3 tablespoons flour
peanut oil (Enough to cover fish 1/2 way in heavy frying pan)
1. Presoak Fish in a large baggie in the ginger ale. (about 4 hours), then drain and wash.
2. Crush corn flakes and Capt'n Crunch into a fine mixture. Add clove, and flour stir.
3. Dip fish in beaten egg and then roll in the dry mix.
4. Place fish in a hot skillet cook each side until lightly golden brown.
5. Turning only once. Place on paper towel, drain and serve with your favorite tartar sauce.
Fish Marsala
Serve with the long grained rice and lemon wedge on the side.
20 min | 10 min prep | SERVES 4
4 fish fillets
1 teaspoon whole cumin
1 1/2 teaspoons cumin powder
1 tablespoon garlic, crushed
salt
2 green chilies, finely chopped
1 teaspoon turmeric powder
2 slices tomatoes
flour, for dusting
3 tablespoons canola oil
1. Mix together cumin, cumin powder, garlic, salt and chilies.
2. Cut a slice across each piece of fish and fill slits with the spice mixture.
3. Dust each piece lightly with flour and then sprinkle with turmeric.
4. Heat oil in a frying pan over medium heat.
5. Add fish and fry for about two minutes on each side.
6. Fry the sliced tomatoes at the same time next to the fish.
Serve immediately.
We eat it fried pretty regular here, so I grilled some for a change a couple of weekends ago:
4 parts melted butter (or margarine)
1 part lemon juice
Garlic Powder
Lemon Pepper
Tony Chacere's Creole Seasoning
Mix enough melted butter, lemon juice, and garlic powder together so that filets are at least 1/4 submerged in this mixture in a flat pan (I did 1/2 submerged). I also lined the pan with foil with sides.....although not necessary. Flip the fillets around so they are coated good with butter/lemon. Sprinkle desired amounts of lemon pepper and Tony's on top, and put on indirect heat until it's flaky, and gettin' golden brown on top. (I left mine on there for about an hour).
I used a charcoal grill with a pretty big bed of coals for extra heat. Throw on a little hickory a time or two for flavor.
I swanty, I don't like to brag, but......Lord Have Mercy........it'll melt in your mouth!!!!!! I was gonna do this again last night, but when it's still 91º at dusk.........naahhh
__________________ If I Ain't Crappie Fishin', I'm Thinkin' About It
We usually just make a bowl of buttermilk put in about 3 spoons of regular yellow mustard, dip them in that then in cornmeal, then in the deep fryer, then in your mouth. It makes a really good batter
Wash and dry fillets (dry between paper towels to keep them from being mushy after cooking if previously frozen). Mix 1 egg with 1 cup of milk. Dip fillets in egg mix and then bread with pancake mix. Deep fry and eat. Kinda gives them a sweet flavor for a change. Really good.
Or, substitute Jiffy Corn bread mix for the regular corn meal. Just add about 1/4 as much flour to keep the breading from being to thick. Don't like it when the breading is to thick!
Or, soak in Italian dressing and grill over med-high heat while basting with the marinade.
Come to think of it, Don't think I've ever had bad Crappie no matter how it was cooked!!!
Crappie Recipes
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