Thread: CRAPPIE RECIPES (Tell others how you cook your slabs)

Crappies and bluegills get the fried... Is there any better way to eat 'em?? I use Louisiana Fish Fry "seasoned" mix and kick it up with some Tony C's.

I soak the fillets in buttermilk and then coat with flour and cornmeal mixed together( I perfer 2 to 1 flour to cornmeal ratio), then fry in a castiron skillet in canola oil.

+1 for the Louisiana Fish Fry "seasoned". Moisten the fillets with water or milk and toss in a gallon ziploc. Every now and then I'll soak in some Tabasco for some extra "bite" instead of the water and milk.

Originally Posted by Blackdog40

I prefer a light breading rather than a batter. Of course like a little kick in the breading cajun spice and/or cayenne pepper is always a good addition to any breading.

Yep, I like the crappies breaded myself. Make it lotsa different ways though, ya know I don't think anybody can mess them up. They are such a wonderful fish, sweet, mild, and no strong fishy taste. The holiday family reunions I take a rectangular cake pan of fillets and now its like feeding seagulls. I too also use Andys, Louisana, Uncle Bucks and make my own, always looking for a fix, something different. But I prefer not to batter them, just me, but the batters for them wallys to me. I'll give ya a good breading recipe, you can always improvise.

1 c Western Star Flour (its seasoned)
3/4 c corn meal
3/4 c parmesan cheese
1 tsp Blackening Seasoning
2 tsp Tony C's creole seasoning
I mix in ziploc bag, then add fillets. Shake and coat and let stand about 10mins, shaking and flipping the bag a few times while waiting. Pan or deep fry. For a prime coating, double the mix and pour half into a bowl. Mix up a milk/egg wash and take the breaded fillets from the bag and dip into the wash. Then dredge fillet in bowl of mix and place the double-dipped fillet into the oil (350*) When deep frying, fish will float when its done, just brown to taste. Kids love it.