Quote Originally Posted by DrNip View Post
Excellent and that does look good! What’s the batter you used?
Dried fillets…..smattered in sour cream…..mixture of Panko crumbs and Ritz crackers.


I don’t really like to fry my fish as other ways can be so flavorful and non greasy, but for tacos I figured why not. We like blackened fish and I want to bake some fish as well. I have always wanted to try Pompano en papilotte ( pompano in parchment paper- substituting crappie ). This is a recipe that is supposed to be THE king of all fish dishes. Hollywood A listers would travel to the restaurant in New Orleans just to get it.

Crappie are such a delicate little fish that they can be used to make crab cakes, or baked. So many recipes for baked fish where crappie would be excellent choices. No need to add too much seasoning as there is no bad flavors or smells to overcome. I don’t think anyone should eat them as sushi or ceviche due to parasitic infections. Many freshwater fish suffer from these little guys and most are microscopic so you don’t see them in the fillets. Also I don’t plan to consume huge amounts of crappie either due to mercury levels. So fixing really good crappie is my goal, and the. eat it couple of times a month.

I am getting better at cleaning them, and that ain’t all bad.