Blackened Crappie?

[huntin-n-fishin]

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.

[Tommy]

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.

[Mrs. Crappie Stalker]

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

[crappieken]

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.

[huntin-n-fishin]

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

[Tommy]

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.

[crappieken]

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.

[captain booyah]

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

[fish_detective]

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.

[mighty]

I will try this soon thanx you all