How do you take care of your Crappie.

i brush fillets with melted butter add some spices salt, pepper, lemon pepper, cyane pepper. broil in the oven 10 minutes on one side then flip broil the other side 5 minutes their done.

I was filleting up a catch of fish last year with my brother that doesn't fish that much and he was complaining I was filleting them all, and that he likes the skin and to chew the tails, so I dug out a scaler handed to him and said you scale'm I'll clean'm. When he got done scaling the fish I fillet the meat off the bone leaving the skin and cut all the tails off and threw them in a freezer bag, and he said thats not what I ment, and I said, I'm cleaning them and thats how I do it, lol

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Originally Posted by kennylee

I was filleting up a catch of fish last year with my brother that doesn't fish that much and he was complaining I was filleting them all, and that he likes the skin and to chew the tails, so I dug out a scaler handed to him and said you scale'm I'll clean'm. When he got done scaling the fish I fillet the meat off the bone leaving the skin and cut all the tails off and threw them in a freezer bag, and he said thats not what I ment, and I said, I'm cleaning them and thats how I do it, lol

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Dang Kenny :eek: , you didn't cut him no slack, but if he wants to eat skin and bones you were right to remove all the meat si it would not be in his way!!! That is awesome, he got scale them and then you filleted them anyway. Way to make him work for it... :D

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Originally Posted by Ken Jones

I've never heard of Zateran's southern Crispy

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I GUESS ITS A SOUTHERN THING. I ALWAYS MIXED MY OWN MIXTURE OUT OF YELLOW CORN MEAL AND SPICES BUT I FOUND THIS ACTUALLY TASTES BETTER. I ALSO LOVE TO DIP THEM IN MUSTARD ( IF THEY ARE FROM A LAKE WHERE THEY TASTE STRONG)INSTEAD OF WATER BEFORE I DIP THEM IN THE BATTER.
BUT A LOT OF PEOPLE DONT LIKE MUSTARD. I DONT REALLY TASTE IT MYSELF.

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Originally Posted by kennylee

I was filleting up a catch of fish last year with my brother that doesn't fish that much and he was complaining I was filleting them all, and that he likes the skin and to chew the tails, so I dug out a scaler handed to him and said you scale'm I'll clean'm. When he got done scaling the fish I fillet the meat off the bone leaving the skin and cut all the tails off and threw them in a freezer bag, and he said thats not what I ment, and I said, I'm cleaning them and thats how I do it, lol

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MY UNCLE LIKES TO FRY UP THE BACKBONE AND RIB CAGES. HE SAID I THAS A BETTER TASTE. I HATE TO PICK AROUND ALL THE BONES.

[QUOTE=Ken Jones;501287]When I fillet, I have no rib cage to cut out. QUOTE]

You must not be using an electric filet knife. Once you go elec, you will never pick up a manual knife again

I clean them, wash well, and drain. I take Martha White brand, white corn-meal, and add Tony Chacheres seasoning. Cover the meat in this, no egg, no flour, just this breading, deep-fry at 375 degres for 3 minutes. Perfect everytime! This way you taste more fish, less breading.

[QUOTE=SpurHunter;508615]

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Originally Posted by Ken Jones

When I fillet, I have no rib cage to cut out. QUOTE]

You must not be using an electric filet knife. Once you go elec, you will never pick up a manual knife again

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I have a Battery Powered fillet knife and never have used it. Manual only. Thanks for your reply.

I fillet my Crappie with a manual fillet knife. I don't like the electric knives . Fried or baked , Crappie fillets are great.:D We coat them with yellow cornmeal for than golden color for fry'n. Baked with lemon , butter, and seasoning served over steamed rice and veggies.

I fillet all fish and remove rib cage as well. (no skin) In 1 gal zip loc I put in rice flour and white flour mix, I then add some cajun spice, salt and pepper. (The cajun spice adds a little bit of flavor boost to these delicate fish and I believe the rice flour adds a little bit of sweetness to the taste also) Put pat-dried fillets in the zip loc bag and shake. Then dip fillet in an egg and milk mixture, then role in panko. Panko is a rice breading often used with meat cutlets, shrimp etc. and can be found in most stores and all oriental food stores.

Fry to a crisp golden brown. My daughters eat them faster than I can get them out of the grease. Nice thing about these fillets, they are like fish sticks done this way. Any that are left over can be warmed in the oven at 350F for 10-15 minutes and they are again nice and crispy! (Not mushy like most re-warmed fish)