blackened crappie

thought i would throw my favorite recipe out there for ya.i use a large cast iron skillet on a turkey fryer/gas burner.get the skillet white hot.dip the fillets in melted butter and throw em on the skillet.depending on heat preference, use the appropriate amount of tony chachere's spice n' herbs.let em sit for about a minute per side and serve over a bed of white rice.i use just a dab of tarter sauce on the side.we pretty much do all our fish this way......

Thank you, Blake...Sounds fantastic. I'm seeing a lot of people talk about grilling them but that's not the same as blackened. Still good, but...I'm looking for something more along these lines so....thanks for the tips!

sounds great

The time I tried blackening crappie, they got really mushy and fell apart after cooking. Maybe fresher fish would have worked better.
I love blackening cats and tilapia!

Sounds good.