Thread: Crawfish & Crappie Lunch Today

Oh, I'm a beached whale now. Cooked some fried Bell Pepper Rings, Fried Zucchini, and Fried Crappie to go with the last of Bon Temp's Crawfish. Had slaw on the side too, real Jethro Bodine lunch for two. Lots of Crappie & Bell Pepper rings left over, I make fish sandwiches out of them so intended to cook more crappie than we could eat.



I've gone to coating my vegetables with flour first using a Cajun Breader. That way I can let them rest while the flour desiccates moisture from the vegetables forming a glue for the fish fry. Preparing a 3 Egg Wash with a 1/4 cup of whole Buttermilk & 2 tablespoons of Zatarains Liquid Crab Boil makes a fantastic Drudge for the flour coated foods. After frying I use our Warming Drawer on the bottom of the Range to keep everything hot till we sit down to eat. This way a very tasty, durable, crunchy coating is applied to the food making it a very easy chore for the Air Fryer to reheat.



The 15# Fryer handles the cooking task very well. It is a 220 Volt unit.



I like to leave my Crappie fillets till you see the coating wetting out a bit. Really makes the fish fry stick as well as greatly reduces oil popping. They usually sit about 10 minutes or as long as I can stand it before cooking them.



Check out this spread. Fish, grow vegetables, and learn to cook - Priceless!!!!!!