Thread: Charbroiled Crappie and Mock Crawfish Fried

So I had a couple of 15in Crappie that needed eating and the Charbroiler was just looking to be put into action.



Starting with slicing up the Backstrap of the big fish I cut thru following the starting line till I get to the back of the Belly meat. Then I cube up what's left.



The Crappie slices are added to the eggs and Liquid Crab Boil once the eggs are beaten to combine allowing them to marinate for at least 10 minutes. The Cubed Crappie are put in a bowl with a few ingredients to build flavor then folded in a few times to combine and coat well. The Pearl River Bridge is Dark Soy Sauce Mushroom flavor, use sparingly. Afterwards a bit of Heat and Salt complete the bowl pre-prep. While the Strips are absorbing the Crab Boil to further assist of Crawfish flavoring our Zatarain's Seasoned Fish Fry with Lemon is doctored up a little to bring into the Fish some of the other flavors that are packed in Zatarain's Bag Crab Boil. Lots of dry Mustard and about a teaspoon and a half of the others. Mix your fry well so pockets of over seasoned fry are eliminated.



I allow the strips to sit in the fry about 5 minutes before adding a layer to the fry basket. I love to watch them dance in the hot oil. All the fish are fried then placed in the Warmer till the Charbroiling is done.



The pans must be sprayed with Pam before adding the Marinated Cubed Crappie. After spooning fish into as many cups as I prepared fish for I first top with some Drago's Charbroil Oyster Butter Sauce then add the chopped Parmesan Cheese. Now they are ready for the Broiler.



Today's lunch, the Strips would have worked very well on a bed of shredded Lettuce with Tomatoes cut up, topped with a Remoulade Dressing but we just wanted to binge on fish alone. I picked up the little Broiler on Amazon, it is very portable so makes a trip to The Rez every time we go.

as I sit here and gain belly fat looking at that food , is my native american name .....