Thread: Crappie in a Skillet?

Depends on "how" you intend for them to be cooked, or turn out.

Fish don't take very long to "cook" ... but, most people overcook them just to make sure the batter/coating is crispy, or that any bacteria or parasites have been killed or eliminated.

If I were going to "blacken" cook fish, Olive Oil would not be my first choice. Peanut oil would be.

I'm pretty much a "simple" method cook, when it comes to fish. Iron skillet ... peanut oil ... fish or fillets coated with yellow corn meal ... cooked for about 3-4mins per side (or until coating takes on a dark brown color) depending on thickness of fish/filet.

Persons allergic to peanuts/nuts ... consider Canola oil.


... cp

Originally Posted by crappiepappy

Depends on "how" you intend for them to be cooked, or turn out.

Fish don't take very long to "cook" ... but, most people overcook them just to make sure the batter/coating is crispy, or that any bacteria or parasites have been killed or eliminated.

If I were going to "blacken" cook fish, Olive Oil would not be my first choice. Peanut oil would be.

I'm pretty much a "simple" method cook, when it comes to fish. Iron skillet ... peanut oil ... fish or fillets coated with yellow corn meal ... cooked for about 3-4mins per side (or until coating takes on a dark brown color) depending on thickness of fish/filet.

Persons allergic to peanuts/nuts ... consider Canola oil.


... cp

Hi Crappiepappy,

Thanks for the information.....I am on pretty detailed eating plan....I don't think peanut oil or canola oil isn't something I want to cosume.....But, I truly do appreciate the information....

Jeremy
Thanks Again

Doesnt sound like fried fish is in your diet. You should check out some of the baked, broiled, or grilled recipes.Thumbs Up

I use peanut oil when available but will use vegetable oil when out of peanut oil.

Originally Posted by crappiepappy

Depends on "how" you intend for them to be cooked, or turn out.

Fish don't take very long to "cook" ... but, most people overcook them just to make sure the batter/coating is crispy, or that any bacteria or parasites have been killed or eliminated.

If I were going to "blacken" cook fish, Olive Oil would not be my first choice. Peanut oil would be.

I'm pretty much a "simple" method cook, when it comes to fish. Iron skillet ... peanut oil ... fish or fillets coated with yellow corn meal ... cooked for about 3-4mins per side (or until coating takes on a dark brown color) depending on thickness of fish/filet.

Persons allergic to peanuts/nuts ... consider Canola oil.


... cp

Thats the way I like it too. Keeping it simple is hard to beat. IMO

Jeremy, Olive oil at room temp is good but heated to cooking temps you are consuming nasty toxins......peanut oil is saturated fat as well as palm oil that are stable at cooking temps.- especially frying temps.Thumbs Up

Btw frying foods properly results in food that tastes great and doesn't contribute significantly to cholesterol increase and as a matter of fact some studies show proper oils for frying result in no increase in cholesterol numbers.......

When I Blacken I use no oil. Use cast iron skillet on side burner of grill, season fillet and get skillet as hot as I can. Put in fillet and cook on either side for about 3 min. Don't know of any way to cook with a breading without frying. Some of the baked recipes are really good if you are on a restricted diet.