Thread: Grilled crappie recipe??

I marinate fillets in lemon juice spicy brown mustard lemon pepper tony chacheres and red pepper for about 2 hours then take them out pat dry with paper towel. Season with lemon pepper and Tonys then brush melted butter while on the grill

No need to scale fish. Cut the filet off, leave ribs in. Season as you like. Grill skin side down, watch the meat side. When it goes from wet look to dry it is done. Hold it in your hand skin side down, take spoon and remove ribs(They come out real easy), eat the meat and throw the skin/scales away. Got this from Babe Winkleman years ago.

That's called Crappie on the Half Shell. It's gooood.....

Sounds real good!!

I can't wait to catch some crappie been craving them since last year! Wished I was able to catch enough to last all year. They barely make it to the freezer! One day I'll be able to catch plenty

hard to beat butter and Cajun seasoning. Bad Byron's Butt rub ain't bad either

If you smoke fish use sugar maple .

I use non stick foil with holes poked in foil to drain. The last I grilled were hybrids and white bass. I coated with mayo (Hellman s) and squeezed lemon juice, salt and pepper. before I put these on I had sauteed some onions in bacon grease to give them a good start then put them on the fish. These were some of my best but not the healthiest.

I grill using a wire two-piece thing. It works well for fish, shrimp. jalapenos. Spray it with Pam, coat fish with creole seasoning or blackening spice. If the fish are too dry to take the seasoning, I use olive oil. Doesn't take long to cook, so be careful not to overcook.

I use grill grates. They are a little pricey but mine have paid for themselves many times over since I've used them so much. They work great (pun intended) for fish filets, vegetables or about anything. They also control flare ups.
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