Thread: I'm Now A Crappie Jig Fisherman

They're chewing the paint off these power minnows, incredible bait, I've always been a Berkley guy because they make stuff that catches fish

Cooked up the small fillets with no seasoning or batter to see what they taste like and now I understand why they're called Sac a lait, delicous

Good job. They taste even better when seasoned

Thanks Dave! I'll probably get some Andy's to bread with, need a 4 inch Rapala fillet knife, dealing with a cheap BPS knife

In NC, House Autry seafood breader is available at most grocery stores. That’s my group uses. Lemme know what you think once you try it. We love it!

Chris


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Looks good, I'll try it. I do prefer the yellow corn flour over meal

What do you guys do with the filleted carcasses? Ive got em in plastic bags in the freezer to put out with the weekly trash rn

The "baked parmesian crappie" recipe is really quite good from the cooking forum, well worth a try rather than frying. Actually, you're sort of frying due to the high oven temps.
https://www.crappie.com/crappie/cook...mesan-crappie/



For simple fried, I like mine marinated for 15-30 minutes in a good amount of Franks Red Hot sauce, then dredged in plain white AP flour. Set it aside for about 10 minutes to let the flour really absorb the liquid and firm up, then into your choice of hot grease.