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Do Y'all Ever Smoke Crappie?
On a whim last Saturday I took some fillets that I had just thawed and put them in the smoker. I laid them on tinfoil that had been sprayed with pam, sprinkled both sides with seasoning, added grape juice to the water pan, and smoked them with apple wood at 225 degrees for about 3 hours. There were 5 pounds of fillets. They turned out truly awful...too dry, kind of bitter, and too "fishy". Also they didn't take the smoke flavor too well.
Any suggestions other than to stick with frying?
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I have tried dried fish ONE time from a guy that was from Canada. Was truly the worst tasting fish I have ever tried! VERY VERY FISHY TASTING!!! I know the folks up in Alaska smoke salmon alot but I still can't see a better way to cook fish other than frying or maybe baking.
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Never smoked any but i cook them on the grill a lot.....non stick grilling tin foil and used pam....season fillets with tony catcheres creole seasoning....about two minutes on each side or untill flakes good.
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I have spent most my life fishing........the rest I wasted.
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even better is grilling em on a cedar plank. soak it good for bout three hours or so, dry it (or them if you are grilling a lot of fillets) with a paper towel, spray plank with pam, season to your liking, and grill for bout 8-10 minutes (or until no longer translucent) without turning. wow, what a flavor. all i ever put on mine is tony chachere on one side and blackened on the other, but each to his/her own!
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If my favorite is fried my second favorite is Crappie Coubion. If you don't know what that is google search Catfish Coubion and substitute the Catfish with Crappie fillets. Serve that over rice and man it can't be beat! Come to think of it Coubion is my favorite and fried is my second lol!
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One of my favorites is make a pot of yellow rice, spread cooked rice in a casarole dish about 1 " thick. Cover bed of rice with fillets seasoned with butter, tony,s, a few onion rings and bake for about 25 or 30 mins. at 300 or Until done. This is they way I used to cook Pompano when they were available ( probably the tastiest fish that swims ) but sac au lait fillets are mighty good. Garnish with parsley and a couple of drops of lemon and your friends will think you've been studying under chef Paul. Yep
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When I grill fish, whether it's panfish, walleye or salmon I will put a layer of sliced onions on the foil and put the fish on top of the onions then pats of butter on the fish with salt and black pepper. When the fish flakes the onions will be done, too. Mmm-mmm good.
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Those look delicious! Thanks!Originally Posted by saute86
I grill mine on a cast iron grill pan. I found crappie is too delicate for charcoal and smoke. My favorite is fish tacos with mango salsa.
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