I like a 50-50 mix of corn flour and all purpose flour, dredge the fish and panfry in 1/2" of oil.
I like a 50-50 mix of corn flour and all purpose flour, dredge the fish and panfry in 1/2" of oil.
Wow, I started this thread a little over a year ago. Never thought I would get this many replys. I want to thank everyone for their opinions. I'm always looking for something new to try. So keep them coming. We eat Crappie twice a month in my family year round. Family of 6, so I fry up around 40 fillet's each time. Here is my updated list of the one's I can't go wrong with in no particular order.
McCormick's Golden Dipt Cajun
House Autry Spicey
Uncle Bucks Spicey
Shore Lunch Cajun
Andys Red
I'm sick of following my dreams. I'm just going to ask them where they're goin' and hook up with them later.
cornflake crumbs mixed with shorelunch
House Autry is for me.
RUST NEVER SLEEPS
We really like Andies Seafood seasoning.
Mac
you'll sure do like to cover up the wonderful taste of fish. why?
I also like to cover up the taste of Duck. I soak my Mallards in Zesty Itialian dressing over night. Then I stuff em with Jalipino's and wrap in bacon. Then it's ready for the grill. I actually like the Natural taste of fish and Waterfowl. With the proper seasoning though, you just can't beat it. To each there own I guess.
I'm sick of following my dreams. I'm just going to ask them where they're goin' and hook up with them later.
A good breading, not too thick or overpowering, doesn't cover up the taste of the fish, it compliments it. Ain't that right, pig?
Crappie fishing is my lighthouse of sanity in an insane world,
It keeps me from crashing on the rocky shores of everyday life.
Crappie.com is my beacon of light!