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Trophy King
I agree with Lastshadow. I've have tried and learned a lot about fish and game care and prep. It makes a TON of difference in some cases. Warm water fish should have ice and lots of it. In the hot summer time I make an ice slush to chill them faster. Once you get them home, clean them and only give them the lightest rinse. Nice cold frig(34-38) or even put the in a ziplock and back on ice. I can keep for about 5-7 days is max for me. Freezing does change the fish, especially when freezing in water. The meat becomes water logged. When you do have to freeze them, only put 6-8 filets in a bag and use the least amount of water. This way when you thaw them, it doesn't take as long and it's even. I place the filets on a paper towel that is on a bath towel and this helps to get the extra water out that makes them soggy. All that being said, the cooking it definitely important as well. What works for me is fish that is closer to room temp and oil that is about 365-375. I use a gallon of oil and cook about 6-8 filets at a time. If I start at 350 my oil will be frying at 315-320 when the fish is trying to float. That's why I start at the higher temp. my oil never drops below 340-350. These things have worked for me. Everybody has a certain way, and I'm sure you'll get your system down to a T and be pleased. Good luck.
Keeper
Hey CA,
Thanks for the thoughts. I've got lots to try, IF I ever get out and catch some crappie again. The weather here in Cary has been very uncooperative. I am anxious to try out the new advice I've been given, so whenever I get the chance to do so, I'll let you all know how it goes.
Slabmaster
After reading this thread I learned that you can call anything Cajun.....ok sorry ill step down from my soap box but Cajuns not a seasoning its an ethnicity.
But on with the recipes... Definitely try soaking them in iced water before battering and cooking. Also if you cook too high the inside will cook leaving a mushy inside, or possibly overcooking entirely. The iced water method has never let me down, and I eat them deep fried, oven baked, BBQ, and blackened.
Crappie.com 1K Star General
Toon- bad news- no Andy's Red @ Wal Mart today so we had to eat vegetarian curry tonite. Had my heart so set on the Andy's that I couldn't transition to any of my old standbys. The curry was not very substantial so I had to eat 4 Krispy Kremes to make up for it. So let me know if you run across some Andy's Red. Thanks.
Trophy King II
C2, not sure how I missed this post till just now. But exactly for the reason I came back to this thread to get the name of that stuff to look at Wal-Mart -- and now I see your post that you couldn't find it. But hey, a Krispy Kreme (or 4) will always work as a substitute. I would definitely have to pass on the curry. Which WM did you try - the one on 121st? I might have to try the one on Admiral. I can usually find things in that store that none of the others seem to have around here.
Steve
Crappie.com 1K Star General
Toon I have looked in the store on 121st and on Aspen. They have Andy's but not Andys Red. Still looking if you happen to find it. Am also looking for crappie if you happen to find many of those!
Crappie.com 1K Star General
Not to hijack the thread but I think it's about run its course anyway- any being caught on the north end of Eufaula? My son, Crappiefool41 is sure itching to take me there to fish some stump beds he fished this time last year.
Trophy King II
Sorry C2, not much help on finding the fish on Eufaula at this time. At least we aren't finding them at our dock in the Arrowhead area.
Steve
Crappie.com 1K Star General
Toon- (and other interested folks) I found the Andys Red at the Kenosha Atwoods and my family all thought it was worth the search. Somehow I thought it would be spicy with some heat but no. Still an excellent fish fry mix tho. Only found it because it was on the same aisle with my favorite pickles, Sweet and Spicy Hot Garlic Dills. If you haven't tried em you should.
Slabmaster
Crappie are unique. You either like them or you do not. I generally keep only two crappie as my wife likes them and I do not. Now give me some deep fried Gills and I will eat a dozen of them.
Each species of fish has a different meat texture and taste. Crappie are not firm and do not have much texture and are a more mushy soft meat regardless of how you cook them.
Shooting docks to catch them, that is the fun. Or locating them suspended over a brush pile, marking it and catching a few, that is the fun. Eating them not so much, please give me a nice fat juicy rib eye. Lol!
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