Clinton 9-10

[center12]

Had the pleasure of fishing with Ron Meeder today, really enjoyed the company and sharing of knowledge. That's the good part, now the bad, we only caught 11 keepers and got blown all over the lake. Fishing started good on some tree's in clearer water and went down hill as we moved up into the lake arms, that strong SW wind had the water really stirred up. Never really got onto any kind of rhythm, just a fish here and there. Gave a half hearted effort on some piles and got back what we put into it........nothing!! No big fish caught(no 50 lb. buffalo or 13" crappie), but do have enough to give Parmesan baked crappie a try, Ron said it was pretty good. Enjoyed the company Ron, thanks for coming down. Time to see if the fish have moved out on the ledges.

[Crappie Chatt]

Ole Ron is making the rounds Thanks for the report!! <*)}}}><

[center12]

He's one lucky fellow to get to fish with not one, but two most awesome people in such a short span of time.
Going to by some minners and run me a big Kansas spider rig spread........cleaner water, channel breaks=crappie(I hope).

[crappieslinger]

, but do have enough to give Parmesan baked crappie a try, Ron said it was pretty good.

I hesitated the first time I heard of the Parmesan recipe. The recipe I have is not for baked but rather shallow fried in olive oil but I can tell you that it was the best crappie I have ever came across! We fix Parmesan crappie almost exclusively now!

[center12]

Thanks crappieslinger, will give that a try if the fish doesn't get crispy enough. Is your recipe the same as the one posted in the cooking section?

[Ronald Meeder]

Thanks Charlie had a great day, even with wind and water coloring up you put us on fish. Hope the baked parmesan satisfied your taste, it is one the best baked crappie recipe we have found, but the fried crappie is our favorite. When you check out the new area we found today let me know how you did. Thanks again for today, next time let me catch some fish.

[crappieslinger]

Thanks crappieslinger, will give that a try if the fish doesn't get crispy enough. Is your recipe the same as the one posted in the cooking section?

I am not sure which recipe you are referring to but here is the one we use all the time and it is absolutely awesome! This is by far the best crappie recipe I have.




Parmesan Crusted crappie w/ Lemon Caper Sauce
Ingredients:
5 crappie Fillets
flour for dredging
egg, slightly beaten
Parmesan Flour:
1/2 cup flour
1-1/2 cups parmesan cheese, grated
Mixed well


1 Tbsp olive oil
1 tsp garlic, chopped
1-1/2 tsp capers, drained
juice of 1/2 Lemon
2 Tbsp white wine
1/4 cup chicken stock
pinch salt and pepper
1 Tbsp unsalted butter


Directions:
1. Prepare Parmesan flour in shallow pan, set aside.
1. Dredge fish in plain flour, shaking off excess flour.
2. Dip in egg wash.
3. Coat in parmesan flour mixture.
4. Heat non stick frying pan with olive oil (must be fairly hot).
5. Brown fish on both sides, remove from pan and keep warm.
6. In the same pan add more oil if needed, and sauté garlic.
7. Add capers, lemon juice, wine, stock, and pinch of salt and pepper.
8. Reduce by half. Remove from heat and add whole butter.
9. Plate fish and spoon sauce over.

[center12]

That sounds great, will give it a shot. Thanks.