Thread: How to cook them

Damion. I forgot. Keep the tails to fry also. Come out like potato chips...yum!

I like to use panko. Stays crisp and can be reheated in the oven and crispy for follow-on meals. Like to shake fillets in a flour and blacking spice mix, dredge in egg/milk solution, then roll in panko and fry em up. Yum!!

zatarans crispy southern is what I use, few eggs and a little milk dip fish in eggs then coat with zataran, but most important to my taste buds is the oil. Louanns peanut oil works best for me, no after taste at all! On the hush puppy side I'm lazy, I think the frozen ones in the clear bag in the frozen seafood section of Walmart are really good, just make sure you let them thaw for about 30 minutes.

If you want a real treat boil 2 cups of water and two cups of heavy cream, 1/2 tbs salt, add one cup of yellow corn grits. Turn heat down, stir often until thickens, doesn't take long. then when there done add a stick of butter or 1/2 stick if prefered. Freaking amazing with fried crappie. Scoop a little on your fork, with a piece a crappie and I promise it will be one of the best things "you ever laid a lip on"!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Dang it all sounds so good, I'm hungry just thinking about it!!! lol

I agree bob d.ivefished all my life but when I kept any I always had someone else to cook them.im ready to try my hand at it. Lol

Got an old slow cooker/fryer that's probably about like a fry daddy,,,,to easy,set the temp,let er cut off,,,,ready to roll,,I do 10 minutes,,,,pull em,,,hush puppies scratch,,Lil flour cornmeal pepper onion,,,left over egg milk wash,,,easy,,,,,never cooked one that dogs didn't eat!!!

I like mine fried, dredged in a flour/cornmeal mix and I fry them in Lard, OMG they are so good, you have to be careful with lard not to get the oil to hot.

Unless I'm out of town, we cook up a mess of Crappie every weekend.