cut your fillets length wise into strips if you want to make tacos .....
strips of crispy fried crappie in a taco are about .....THE BOMB !
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Straight yellow corn meal with salt/pepper or Tony Chachere's with nothing added. I do occasionally dip the fillets in a diluted white vinegar/water solution before breading for a little extra zest. Grilling steaks, crappie fillets on aluminum foil with salt/pepper and parmeson cheese on top "usually never make it inside the house".
Hungry for fish already this morning. Geeeeeze.......
This is probably mostly a Md thing, but if I'm mixing a seafood seasoning it's gonna have some Old Bay in it.
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I grew up in New Orleans but love Old Bay seasoning too. It's not just for Maryland anymore...............got to share right. Old Bay has numerous applications but my main use is poaching very large crappie fillets to make a warm Crappie dip.
I have started dabbling with old Bay and like it. Wonderful on steamed shrimp.
I mostly just used the yellow cornmeal add a touch of flour. If I want the fillets more crisper then i will dip the fillets in mustard before the meal will make the fillets more crisper.
LittleJohn
yellow 1/2 cup yellow cornmeal, 1/2 cup flour and Cajun seasoning to taste.
I will add some extra Cheyenne pepper to spice it up
Egg dip,crushed saltine crackers,little bit shore lunch mixed together and fry in butter medium heat...don't skimp on the butter:)
A little Tony Cachere's in fine ground white cornmeal is hard to beat in my opinion