Thread: Prefered crappie size for eating?

If it has 2 fillets that will fit on a bisquit.

Anything under 10" is good to fillet and blacken. 10-13" fillet and fry. Over 13" fillet off bone cut out ribs leave skin on outside season and grill "crappie on the half shell"

I like'em bigger than your hand and up... Just got to make sure my Louisiana Fish Fry is adjusted properly according to the size of fillet... Sometime can make it too seasoned for the bite...

Originally Posted by creekslick

Anything under 10" is good to fillet and blacken. 10-13" fillet and fry. Over 13" fillet off bone cut out ribs leave skin on outside season and grill "crappie on the half shell"

I aint never had grilled crappie, maybe creekslick, you could PM me a good seasoning recipe for grilled crappie. I really prefer my crappie fried, and i have never tried it blackened.

Hey Slabs,

There's a whole topic on the main board entitled "Cooking Crappie" with about a gazillion recipes. There's a few on there about grilling and blackened crappie. You may already know this, but just thought I's let you know if you haven't seen it.


Ski

Originally Posted by slabsntaters

I aint never had grilled crappie, maybe creekslick, you could PM me a good seasoning recipe for grilled crappie. I really prefer my crappie fried, and i have never tried it blackened.

I copied this post by Slabo off the Mississippi Board

Blackened Fish

To start you will need:
1. Cast iron skillet
2. outside cooker ( fish fryer or burner on your grill)
3. unsalted butter (the real stuff )
4. Tony Catcherie Cajun seasoning or any other type of blackening seasoning.
5. Liquid hot sauce
6. Sauce pan
7. Long Handled spatula (metal)

Turn burner up to high and place cast iron skillet on heat. Melt butter in sauce pan at least one stick or two. Melt butter but do not let it separate or clarify then mix in a liberal amount of Tony’s and give it a few shakes of hot sauce. Mix together and set aside. Take your fish filets and dip them in the butter mixture get them well covered then place them in the VERY HOT skillet . Use the spatula or long tongs to do this because it may flame up and it will smoke heavily . Fish will only need to cook a couple of minuets per side depending on the thickness of the filet the thinner filets work better . The fish should have a light brown to black appearance and should flake apart with a fork. This should be cooked outside ONLY

Oh by the way this is a little spicy.

The best eatin' sized crappie are the one's you got. Seen the day when 6" fish looked pretty good.