Thread: Prevent fillets from curling when deep frying.

Another idea... I always leave the rib cage intact when I fillet fish. It is very simple to remove the rib bones after the fillets are cooked, and it does seem to prevent the curling.

That photo made me hungry.

LOL, it was good guys!

I too cut mine down the spine line and if big enough maybe more cutting to do.

Here's a good recipe if you want a change from deep frying.

CRAPPIE CAKES

1 pound of crappie fillets
1 stick of butter
½ chopped onion
1 chopped red pepper
1 egg mixed up
1 tube or more of Ritz Crackers crushed
1 tsp Cajun spice
EVOO (extra virgin olive oil) enough for frying

Melt the butter on medium heat and saute the onions and red pepper till they are translucent. Toss in the fillets and spice and cook until the fish falls apart and mix well. The fish will flake easy. Turn off the heat and put in the Ritz crackers and egg and mix real good. Add more crackers if it looks as though they won’t hold a patty shape.

Put the mixture in the refrigerator for a couple hours for it to chill well enough to make patties.

In a frying pan, heat EVOO on medium high heat until it’s hot. Put in the patties and brown on both sides. I start with one patty and see if it’s going to fall apart. If it looks like it will fall apart, add more crackers.

Good stuff!

Have a recipe much like this on my site and we either bake them in the oven or if feeling fried then we just pan fry them too. I do have a few more things in mine, but same thought.
http://thumpitjigs.com/files/Skip_Crappie_Cakes.doc

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Originally Posted by darksideofthebass

Here's a good recipe if you want a change from deep frying.

CRAPPIE CAKES

1 pound of crappie fillets
1 stick of butter
½ chopped onion
1 chopped red pepper
1 egg mixed up
1 tube or more of Ritz Crackers crushed
1 tsp Cajun spice
EVOO (extra virgin olive oil) enough for frying

Melt the butter on medium heat and saute the onions and red pepper till they are translucent. Toss in the fillets and spice and cook until the fish falls apart and mix well. The fish will flake easy. Turn off the heat and put in the Ritz crackers and egg and mix real good. Add more crackers if it looks as though they won’t hold a patty shape.

Put the mixture in the refrigerator for a couple hours for it to chill well enough to make patties.

In a frying pan, heat EVOO on medium high heat until it’s hot. Put in the patties and brown on both sides. I start with one patty and see if it’s going to fall apart. If it looks like it will fall apart, add more crackers.

Good stuff!