My sister, who despised the taste of fish, can't get enough of these crappie prepared as follows.
(you will need to purchase box of ZATARAIN'S SEASONED FISH-FRI MIX - CRISPYSOUTHERN obtained at Wal-Mart's or any grocery store) Fillet crappie as regular - cutting in half long ways into finger size width (unless
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My fishing Buddy and I often have a shore lunch when we are at the lake.. Sometimes we offer some of the hot golden fillets to others and they always want the recipe - so I carry a few copies of the recipe in my tackle box so I have them when asked for... The crappies always come out golden brown - crisp and delicious...
Here's a recipe that I did recently -- First you pre-heat the oven at 350 degrees. Next take a casserole dish and carpet the bottom with sliced onions (like you'd have on a hamburger. Then drop in 2 Tbs. of butter/ margarine Next add garlic salt, onion salt, seasoned salt to your taste Put the dish in the
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Try this one! Fillet some slab Crappie. Salt and pepper to your own liking (lemon pepper & paprika is good). Mop some butter over the meat. Roll the fillets in potato flakes. Drop them in a deep fryer of peanut oil. Fry up to a golden brown. Few drops of lemon juice.
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Take 10 to 12 large crappie fillets. Place in a large casserole dish.
Cover with Caesar's salad dressing. Place in oven uncovered. Cook approx. 35 minutes or until almost done. Remove and cover with approx. half inch of cheddar cheese. Then take a medium sized bag of Ruffles
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It's called double trouble because it is double coated and double delicious, however a platter full will not last twice as long.
Get enough flour to double coat your stringer full of filets Mix in assorted spices (the ones you prefer). I like garlic powder, paprika, salt and black pepper. Be
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This recipe is for five filets, enough for two servings. Adjust recipe according to amount of filets to be baked. In a 9" baking dish, place a layer of thinly sliced onions (preferably 10/15 onions) Place in microwave on high for 3 minutes Thoroughly rinse and pat dry the filets
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"Put a little South of the Border zing into your crappie slabs this spring"
Marinade crappie fillets overnight in your homemade or favorite brand of picante sauce. Drain off excess picante, and roll in white cornmeal. No pepper needed, but you may need to salt to taste.
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1/2 butter or margarine 2 tbsp. white wine 1 clove garlic (finely chopped) 4 crappie filets
Pre-heat oven to 350. Melt butter in a small pot, add garlic and wine, and simmer for about 5 min. In a small shallow glass baking dish place filets and pour butter
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Coat crappie in sour cream (don't thin the sour cream) Roll in mixture of salt pepper and corn meal Deep fry or skillet fry till light brown Get out of the way or your own loving kin and friends will run over you to get to it. Russell Pope
This may be used on any fish and is the only way to eat catfish but panfish (especially large crappie) are fantastic this way. 1 tablespoon olive oil 2 tablespoons lime juice 1/2 cup Chardonnay wine (white) 1 tablespoon dry mustard 1 tablespoon chili powder 1 teaspoon black pepper 1/4 cup
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6 Crappie Fillets 1 stick butter 1/2 tsp. mustard powder Salt Pepper 3 leaves parsley 1 tsp. chili powder
Lay chunks of butter on a sheet of foil and lay the fillets on top. Then coat the top of the fish with butter. Sprinkle on the mustard powder, salt,
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This is great with smaller crappie fillets (1/2 to 1 lbs fish). Each cooked/battered fillet is the fluffiest, lightest, thickest, and most delicate flavored fish I have ever eaten.
Follow waffle mix instructions to make batter (I use Krusteaz brand,
Here's a couple recipes from a few threads on the message board I thought were good:
Old Fishing Guide's Fish Batter Recipe by Freebird87
Set up 3 dishes/bowls for the process.
1st bowl -- flour
2nd bowl -- beaten eggs and milk (or beer). We didn't have any milk at the D-bone gathering so I used beer.
3rd bowl -- breading recipe below:
1 box corn flake crumbs (look in the stuffing aisle in the grocery store)
1 bag/box
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