Thread: Best way you like Crappie

Blackened is always salty or at least to our taste buds , never had any that wasn’t
As far as baking goes , it’s likely you are doing something right if they don’t turn out crispy
And fried is always a bit oily from what I remember after a few thousand lbs consumed, some less than others of course

For me it is pretty simple.

Crappie and bluegill gets fried in peanut oil.
Catfish is blackened over a bed of dirty rice with cajun cream sauce over the top.
White Bass are grilled and either served over rice or used as fish tacos.

I always have these in the freezer.

I prefer mine fried along with hush puppies. From time to time, I'll grill them as that's the way my wife likes them, to me it's just okay.

While I eat them fried, baked, blackened, or whatever method, I prefer mine steamed whole (gutted of course) with soy sauce and sesame seed oil and then seared with hot olive oil. Unfortunately, I don’t have an image to share. However, the second favorite is also whole with black beans and green onions, and the is can be done with fillets for when you don’t want to pick through the bones but not as flavorful.

Is there a bad way?... I think not, but here's how I like 'em in order
1 Fried
2 marinated/ grilled for fish tacos
3 baked garlic Parmesan crappie
4 blackened


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Do others have the oily issue with fried? I feel like if so you’re deep frying wrong?

Here’s some O Rings I did yesterday, where’s the oil?

I imagine this , everyone has different taste buds and tolerances to different methods of decay …
Fast decay is best for sure ….
However you do it , do it fast and hot

As always deep fried in peanut oil will hold the number 1 spot for me, but yes for a healthier option blackened is 2nd choice. Curious what brand blackening season do you use? I usually get Chef Paul's which is pretty good for store bought.