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Went and checked on the fish.
Water high and still a little dirty.
WT44 at launch Saturday morning.
A little cold at 23 degrees while taking a ride! Brrr
Brought some home for dinner.
Attachment 365814
Did catch this unusual colored one.
Attachment 365815
Sent from my iPhone using Crappie.com Fishing mobile app
nice
Went and checked on the fish. WT46.
Brought some home for dinner.
Attachment 366386
Sent from my iPhone using Crappie.com Fishing mobile app
How deep you finding them these days?Quote:
Originally Posted by Redge
How did you cook em Redge?
Blackened with old bay. That’s my favorite.
I need to get the steamed ginger recipe from Big Sky. He says it’s yummy!
What’s your fav C2?
Guessing with the Philippines you might have a trick?
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Tell you Redge that old bay is hard to beat especially with homemade tarter sauce made with a little fresh horseradish added.
I’m with you, ketchup and fresh horse radish mmm good!Quote:
Originally Posted by TimY
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I agree about the Old Bay. I have a drawer full of stuff like Slap Ya Momma, Creole Seasoning, Zaterains etc. but really they all just taste like Lawreys Seasoned salt to me. I’m including a picture of my favorites but Redge is the one who taught me that I don’t have to fry it every time- which is a hassle and has contributed to my need for a new belt. My family feels that his method of steaming fish on a bed of frying onions makes awesome fish tacos- our favorite for sure. Tonight I plan to season some 12” filets with these spices and sauté them in a big pan with 5 pats of butter on medium heat. I am excited for dinner!
You guys may already do this but blackened crappie is a lot better in an old cast iron skillet just my 2 cents.