Thread: Blackened Crappie ?

I saw an earlier post about this and tried my own version.

I dressed some small Crappie Whole, scaled, gutted and beheaded. Soaked it iced salt water to firm up over night. Then rinsed and drained the fish. Heated the cast iron skillet , added about 2 tablespoons of butter. Real cow stuff no imatation. Then put in whole fish, sprikled a little lemon and / or lime juice on fish. After turning over add a small amont of cajun seasoning to fish. Then turn over again to add seasoning to other side.
Man was this gooooooooooood!!!!!!!!!!!!1:D

I will SECOND that, Nim!!! My Gigi fixed a good blackened fish recipe using some freshly caught Ouachita crappie and buddy, it will make you stand up and slap Aunt Jamiema!!

Oh yeah. No such thang as bad crappie -- any way you fix it! <><

aj

I went to WalMart and bought some Zataran's Blackened seasoning. The directions on the back say to butter the fillets and sprinkle with seasoning evenly, then fry 2-3 minutes per side in a VERY hot skillet.

I did it, and I'll tell you I couldn't breathe when I was cooking it without coughing (Pretty sure it was the seasoning). It was awesome. I cooked 10 large fillets that way, and there was nothing but crumbs after me and the other 3 in my family got done. Me and the kids used tortillas, but the wife just ate it on the side with a salad.

Was very good, and very fast. 15 to 20 minutes from start to finish is my kind of cooking.

I brush mine lightly with olive oil and sprinkle generously with Paul Prudhomme's Blackened Redfish Magic seasoning. Place the fillets in a fish grilling basket (so they don't fall apart) and grill 3 minutes on each side. Darn good stuff.