Thread: need recipes..

I will give you a couple blackened/pan fry ideas tomorrow. I don't like to type that much on my phone.

jhef, i started this about 3 years ago and never deep fry anymore. i started blackening. use the propane cooker/turkey fryer burner that gets hot as haydees. a cast iron skillet get it hot before you start. i have no way of knowing how hot but i dont have the gas wide open. use either olive oil or real butter. i think butter tastes better and i think real butter is healthier than vegetable spread. but melt the butter and put in a bowl. i used to put a little in the skillet and not dip the fillet into already melted butter but i have better luck melting it now. anyway dip the fillet and sprinkle some seasoning on it. Tony Chacheres is what i started with, its ok just very strong and salty. i found some stuff at a local grocery store( "Ragin' Cajun*" Fixin's . all purpose Cajun Seasoning- original- more spice less salt). In a red shaker/container with a yellow top. i bought several of these because i never see it anywhere else. lightly season out of the butter and slap it on the skillet. you must do this outside! smoke will fill the house. you might get a flame up with the butter or oil but should be too hard to put out because you have a small amount of butter compared to the deep fry. it takes about a minute on each side and you might add a pat of butter if the skillet is drying out fast. it doesnt stick because the oil/butter creates a space between the skillet and fish like it dont even touch it but use a good flat spatchula. you start with a bag of fillets and keep experimenting you will figure it out.

the other way i do this is what i call pan frying. i do pretty much the same as above but i use the side burner on my gas grill. it takes longer because it isnt so hot but tastes just as good and doesnt burn or dry the fish as easily. no breading to hold all that darn oil. you are just eating fish with a light film of oil and seasoning. serve it right out of the pan. it also makes good sandwiches reheated later.

sounds good ill give this a try thanks....gotta go dig out my propane fryer

Here is a link for tacos that calls for tilapia, but I've used it with crappies. Pretty good IMO

My bang bang sauce, ( bone fish grill) two big dollops of mayo. A squirt of ketchup , need a couple of spoons full of sweet Tai Chile sauce, then a few squirts of Sriracha, mix well and adjust for taste. This sauce will put any fish taco over the top! I also make a mango salsa, or a slaw of pineapple cabbage, and adding a little smoked jalapeño in the mayo. It's all about building layers of favors .

This is a little off base, but I want to add a simple recipe. One thing I've learned about cooking crappie is they are so naturally good about the only thing you can do to ruin them is do too much to the fillets. I am surprised when I tell people how to simply bake them and when they try it, how awesome it is.

All you do is rub just a tiny bit of butter on them. Salt and pepper. Maybe a dab of hot sauce. Cover with grated cheese. Your call on which kind. Bake at 350 for 20 minutes. Then broil for 4 minutes.

That's it. Everyone should try this simple recipe. It tastes like nothing else you've ever had. Not fishy tasting at all. When I do clean my fish, I soak them in salt water for at least 10 minutes on up to about 30 minutes. That sucks out the blood, ect, out of the fillets. Think of pouring salt on a wound. Why does it hurt? It's speeding things up, draws the blood out. That's key to no fishy taste. Then, wash them off one last time before you freeze them.

You might want to try some stuffed fillets as well. I mix a crab meat and cut shrimp combo with bread crumbs, chopped green onion, spices and egg. Place one fillet down in the bottom of baking pan, layer on your stuffing mix, top with another fillet. Bake at 350 for about 20 minutes then add a slice of Muenster cheese on top and broil until cheese bubbles and browns slightly. Awesome alternative.