sounds good Jerry, thanks. Will have to try, i dont like oysters stew or anything. So will try.
I've probably posted this recipe in the past but here it is again for the newbies. It's quick and easy, a little break from good ole fried crappie (made that this evening) and a dandy warm-up during the cooler months.
Crappie Chowder
Cook about 4-cups crappie fillets in about 8-cups of water seasoned with 1 – 2-Tablespoons Old Bay Seasoning or Crawfish/Crab/Shrimp boil at just below a simmer for about 15-minutes, drain, let cool a few minutes and chop/flake into small pieces.
While fillets are cooking, sauté about 4-cups cubed style frozen hash brown potatoes, 1-cup finely chopped onion, 1-cup finely chopped celery in ¼-cup butter or olive oil in a large skillet or heavy sauce pan just until potatoes are tender but not mushy.
Add 1-can Cream of Mushroom Soup, 1-can Cream of Celery Soup and 2 to 3-cups milk depending on how thick you want your chowder. Bring to a slow simmer, stir in fish and simmer about 10-minutes, stirring occasionally to prevent sticking. Serve with Ritz or Oyster Crackers.
Enjoy!
sounds good Jerry, thanks. Will have to try, i dont like oysters stew or anything. So will try.
Last edited by slab_slayer1; 11-07-2007 at 09:35 PM.
We eat a similiar recipe at the campground. I don`t like fish but the chowder is great. We use rib cages from filets to make it though. Also fry Crappie roe as appetizer.
There's no oysters in it. "Oyster Crackers" are those little hexagon shaped crackers - http://en.wikipedia.org/wiki/Oyster_cracker_(food) - you put on soups and such.Originally Posted by slab_slayer1
I meant to say oyster stew or clam chowder.:DOriginally Posted by Jerry Blake
Sounds good,I think I'm going to try this one.
This sounds great, I cant wait to try it.
thanks.
Made this today for lunch with this mornings catch. IT IS GREAT!!!
I had a big steaming hot bowl when I came in from a cold, windy day on the lake today and it warmed me right up!
I've been using regular Russet potatoes lately instead of prepared hashbrowns and it only adds a few minutes to the preparation time. If you cube them up real small - about 1/4-inch cubes - they don't take long to cook. I start sautéing them first in the butter while I cut up the onion and celery and they all get done about the same time - about the time the fish is ready.
Thats what I do CL, I put a load of ribs in the crockpot at night and let em go on low overnight, run it thru a screened sieve and use the liquid for stock,Originally Posted by crappielimits
remove any bone matter, and add rest.
Thats a timely post Jerry!!
Shoer,
12th Degree Ninja