Thread: Classic Fried Crappie & Bell Pepper Rings

Had to work on my Fishin' Expedition today so lunch was a bit late. New fuel injectors and 3 way heater hoses were needed. The Ford heater hose quick disconnects are anything BUT Quick. I was late cooking today.



I like to wait till the ready light on the fryer quits cycling before dropping fillets in so it gets plugged in and powered up first. The fish fry container is just a larger Rubbermaid container. I rarely empty it except to clean, it stays in the refrigerator, I add Zatarains Seasoned Fish Fry with Lemon as needed. A very large sifter is always near by, it's dedicated for sifting the Fish Fry so before using every other time I sift the Fry to remove any hard stuff, dried egg wash drippings and the like. The Egg Wash is just 2 eggs whisked together with a tablespoon liquid Crab Boil added. With the Crappie Fillets warming up in the wash they absorb just enough Crab Boil to highlight the fish in the background. I never fry fish by color, you can see in the pictures a very vigorous bubbling action when the fillets are first dropped but when perfectly cooked the bubbles have subsided dramatically. Watching the water escape is a very good indicator of internal temps of each fillet as no matter how hot the oil is water will only heat to 212 degrees before turning to steam and escaping. Too hot and you can burn the coating. Frying fish this way all the fillets are cooked to the same doneness regardless of difference in fillet size or thickness. Big Slab fillets need a little lower oil temp than these Tacos. I find big fillets will steam themselves mushy if you are not careful how they are handled after cooking.



I walked outside and broke these 2 Bell Peppers off plants that are on their 3rd growing season. I pull them inside when a freeze comes. So the fresh Bell Peppers are sliced first but dropped into AP Flour as each piece is cut. I shake the Bell Peppers to coat. It is very important that both cut sides are coated well, this holds the next coating on. After tapping off the excess Flour each piece, one at a time, is completely wet in the Egg Wash before going in the Fish Fry. Resting in the Fish Fry for 5-10 minutes gives the coating a chance to set before dropping into the hot oil. I like to allow lots of room for the Bell Pepper Rings to cook. They get a very nice crunch if done that way.



I cheated and used frozen Hush Puppies, did a mention pulling wrenches all day, anyway a quick Slaw Dressing (1 cup Mayo - 1/4 cup Sugar - 2 Tbls White Vinegar) to pickle some Cabbage and we are off. Made for a satisfying late lunch.

We used to make onion rings all the time but if you have never had these don't be too quick to pass judgment. I understand if you hate bell peppers but if you like them these dipped in a little Remoulade blows onion rings up. We rarely make them anymore. I only make them teaching someone how to make the crunchy onion rings because they liked mine.