Thread: Crappie recipes

Fried and grilled are the only two ways I have found that I like...so far. I tried smoking them once but it turned out to be a disaster.

Originally Posted by RMGeorge

Fried and grilled are the only two ways I have found that I like...so far. I tried smoking them once but it turned out to be a disaster.

Lol the only fish I have tried smoking was gar and I apparently didn't do it correct. Was like eating smoke flavored rubber ?

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Brad,,, My stepdad liked A Crappie about 1 Lb Baked --- The fish was scaled and placed in a glass baking dish a few small pads of butter on top, then Zesty Italian dressing covering the fish and A lemon squeezed into the dressing. Bake about 45 minutes depending on the size fish on 300

John Folse recipe. Just substitute sacs for cats.

Don't get mo better IMO



CATFISH CACCIATORE

Prep Time: 1 Hour
Yields: 6 Servings


Comment:
Cacciatore is a dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

Ingredients:
6 (6–8 ounce) catfish fillets
¾ cup olive oil
¾ cup flour
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
2 tbsps minced garlic
1 (8-ounce) can tomato sauce
2 (16-ounce) cans stewed tomatoes
2 bay leaves
1 tsp chopped thyme
1 tbsp chopped basil
1 tsp chopped oregano
2 quarts water or fish stock
2 cups sliced mushrooms
salt and cracked black pepper to taste
½ cup sliced green onions
¼ cup chopped parsley
6 cups cooked spaghetti

Method:
If using fresh fish, you may with to bone the fillets and use the bones to create a rich fish stock. (See stock recipes on our Web site.) Cut 2 fillets into 1-inch cubes. Cut remaining fillets in 3 equal pieces. Set aside and keep cool. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Add flour and whisk until a golden brown roux is achieved. Sauté onions, celery, bell peppers and garlic in Dutch oven 3–5 minutes or until vegetables are wilted. Add catfish cubes, tomato sauce and stewed tomatoes with liquid. Blend well into roux mixture. Add bay leaves, thyme, basil and oregano. Stir well then add water or fish stock. Bring to a rolling boil, stirring occasionally until roux is dissolved. Reduce heat to simmer, add mushrooms and season lightly with salt and pepper. Simmer 30 minutes, stirring occasionally. While sauce is cooking, boil spaghetti according to package directions and keep hot. Stir in green onions and parsley. Adjust seasonings if necessary with salt and pepper. Add fish fillets and allow them to poach 10–12 minutes, being careful not to stir aggressively, as this will break fish. Serve over hot spaghetti.

What I learned from our trips to Belize after catching fish all day, was to filet them out - diced red bell pepper, diced onions, Tony's, and butter. Cook until flakey on the fish. Dish it up with a side of rice with remaining sauce on top of it all. It works nicely. We do that regular.

Sportcity doesn't get on much any more, but he showed Cajun Dave, and Dave showed me how to bake some...we've had it at the Darbonne gathering a few times...soo good...

Lay filets in bottom of a baking dish, and season with Tony's or similar, some onion powder OR thin sliced onions, fresh lemon juice, then spread Cream of Shrimp over the top and a layer of crushed Ritz crackers, then bake it in the oven. I usually put mine in on 325 or so, and length of time depends on thickness of filets. Don't cover it, or it stays juicy...learned that the hard way.

Wishing I had some now...I can almost taste it. LOL

Originally Posted by LouisianaFishNut

Sportcity doesn't get on much any more, but he showed Cajun Dave, and Dave showed me how to bake some...we've had it at the Darbonne gathering a few times...soo good...

Lay filets in bottom of a baking dish, and season with Tony's or similar, some onion powder OR thin sliced onions, fresh lemon juice, then spread Cream of Shrimp over the top and a layer of crushed Ritz crackers, then bake it in the oven. I usually put mine in on 325 or so, and length of time depends on thickness of filets. Don't cover it, or it stays juicy...learned that the hard way.

Wishing I had some now...I can almost taste it. LOL

Oh. My. Goodness. that sounds fantastic

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If you didn't notice...there's a whole forum page for cooking them. Might be something you'd like to browse through:
http://www.crappie.com/crappie/cooking-crappie/