Like the taste, not the texture

Rog, I'm not sure but it sounds like you may be eating crappie for the first time and, of course, comparing it to other flakier fish. Although it's a controversial thing to say out loud the truth is that crappie ( as sweet and perfect as they are) are NOT in any way a firm fleshed, flaky fillet like a walleye, green carp,SB etc.. That's why IMO the fillets fail when you try to broil, bake or even blacken in an iron skillet. They are tender to excess and really do best when surrounded by a little spices and corn meal and as stated very hot grease. Now don't come hunting me with pitchforks guys- outside of a week in Canada every year eating walleye every day crappie are my favorite fare but even the biguns are not flaky.

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Originally Posted by Crappie ciller

Rog, I'm not sure but it sounds like you may be eating crappie for the first time and, of course, comparing it to other flakier fish. Although it's a controversial thing to say out loud the truth is that crappie ( as sweet and perfect as they are) are NOT in any way a firm fleshed, flaky fillet like a walleye, green carp,SB etc.. That's why IMO the fillets fail when you try to broil, bake or even blacken in an iron skillet. They are tender to excess and really do best when surrounded by a little spices and corn meal and as stated very hot grease. Now don't come hunting me with pitchforks guys- outside of a week in Canada every year eating walleye every day crappie are my favorite fare but even the biguns are not flaky.

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No argument from me. I think the only time I've ever had "flaky" Crappie meat was when I cleaned & cooked them fresh, "on the bone" (skin on, not filleted) ... and I didn't cook them very long per side.
You are right ... Crappie meat is very tender; much more so than many other panfish species. And the flavor of the meat is very mild, so it can be overwhelmed easily by too many spices being added. IMHO

... cp :kewl

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Originally Posted by Gobob

Andys red , grease at 350

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I stand corrected I just cooked some for my boys look at my thermometer it is 375 it'll drop to 350 when I drop in the fillets just As good as if I cooked them the day they were caught. Froze in water , I usually flash freeze them on wax paper before bagging, keeps them from being a fish ball

I think the freezing in water does help them stay like fresh caught

X2 on freezing fillets in water. Pretty much like fresh caught to me even 6 months or more later.

Forget the egg, soak the fillets in milk drain i use shore lunch with a little bit of seasoned bread crumbs, coat the fish and put in the fridge for 45 to 60 min the coating absorbs the milk and then fry when you put egg and coating you steam the fish due to batter being so thick which turns the fish to mush. Try it and u will like it:twocents

I appreciate all of the comments. I've grown up eating fish all my life. I'll admit that I've eaten more sunfish, bluegill, etc. than crappie. I've also eaten a lot of walleye (Minnesota), yellow perch (Michigan), and spotted trout and grouper(salt water Florida). I love the flaky, white meat which is what I hoped I could get from crappie. I usually eat them fresh, not frozen, so I'll try some of the suggestions you've given me and see what happens. Either way, you can't deny how fun it is to get out on the water and catch them! Tight lines to all!

I've tried them in milk and egg. Mustard is best(does not have an overbearing flavor). Just roll in mustard and seasoned salt(Tony's), then dip in whatever you want on the outside. Battering does not work for fish very well. I have never tried crackers, always use a cornmeal based fish fry. Many brands out there. I agree with the oil at 375 on the temp. For shrimp I soak in egg/milk wash and shake in flour. Same temp for the fryer. Like already pointed out freeze in water. Anyway, just my opinion. Glad you catching!! And welcome to c.c from Louisiana.

I agree with freezing in water, but with a slow thaw instead of hot water. Use white corn meal and salt. Throw in one French fry, when it starts cooking add the fish. Switched from peanut oil to canola. No heartburn!!!

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Originally Posted by ChuckyBoy

I agree with freezing in water, but with a slow thaw instead of hot water. Use white corn meal and salt. Throw in one French fry, when it starts cooking add the fish. Switched from peanut oil to canola. No heartburn!!!

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Gonna have to try the canola oil. Heartburn is terrible.