Printable View
I wanted some crappie for supper. I thawed out a pack and realized I didn't have enough oil. I decided why not try them baked. BAD IDEA! I put lemon pepper on it and 1/2 a lemon sliced up and laid on top of the fillets. It just was not good. I love crappie as much as the next guy, but I'll take mine fried in Zat. fish fry from now on. Oh yea and butter too.
May have been better if I knew what I was doing. I've only cooked fish in deep fryer. I did try to smoke some one time that too didn't turn out very well. Any suggestions as how to cook fish other than frying it?
Shake and Bake for fish isn't too bad, kind of like fried.
The only way I like Crappie other than fried, is to grill it on the barbeque.
I put the fillets in a zip lock bag and then dump Italian salad dressing on the and let them marinate for about an hour.
I preheat the grill to 400*F and I have a little fish grilling tray, porcelin coated with a zillion 1/4" diameted holes in it so the fish doesn't fall through the grating. I spray that real good with the Pam for Grilling and let it preheat as well. then when everything is to temperature I throw the marinated fillets on. Close the lid and wait about 2 minutes, open flip the fillets and brush on more Italian salad dressing and close the lid for another 2 minutes.... and they're done!
It's a nice change from fried.. but I prefer my Crappie fried most of the time.
alot of the coatings like andys have a recipe for bake fish which comes out pretty good. i have baked crappie before and they came out good with just a lil butter and old bay on top or some lemon pepper, they key is to not overcook it. pan frying is also another option, you just put enough oil in to coat bottom of pan and cook a few minutes on each side(season how you wish). you can also try blackened crappie if you like em spicy. just use little oil in pan and get it smoking then toss a fillet in thats coated with blackened seasoning or cajun seasoning in it.
If you have one of the George Foreman grills, spray the fillets with butter spray, sprinkle with Lawry's Seasoned Salt and cook till they flake----good, quick, and fairly healthy.
First off there is nothing better than fried! But when you get old ,fat, high blood pressure, and too much blood sugar sometimes you have to do something different. Like diet and excersize, UGH, that means stay away from fried foods. So I have learned some alterative cooking = baked. Pretty tasty too, so hear goes I prepare the fillets and drain, grind up some crackers low fat of course, 1 1/2 cups cracker crumbs add 3 tablespoons each corn meal and grated Parmesan, salt and peper, and I like some cajun throwed in to. Whip up a couple eggs, dip the fillets in the eggs and then the cracker crumbs and place on a baking sheet that has been sprayed with Pam. In a sauce pan heat up some olive oil plus heart healthy butter substitute and drizzle a small amount over the fillets. It takes very little oil and butter just a few drops here and there on each fillet. Place in a preheated oven set a 425* for about 12 to 15 minutes do not over cook. These should brown up nicely and if they don't I flip the oven to broil for the last few minutes. After you do this a couple times it go a lot faster than you would think and a lot less mess in the kitchen. When they are done remove from the oven and set for a few minutes before removing from the pan, and while the first pan is cooking I prepare a second pan so that I can pop in a new one as soon as I remove the first. Try it it'll grow on you, not as good as fried but not bad.
Your right nothing better than fried, but my wife fixes some in the oven sometimes and they are pretty good for a change.
Lightly butter or spray a glass baking dish. Place fillets in dish, salt and pepper to taste.
Brush Catalina dressing on them and bake 7-8 min. Flip fillets over and brush again put back in for 7-8 min more. Like I said not as good as fried but worth a try..
Whats the temp on the oven. I like Catalina dressing. That sounds good!Quote:
Originally Posted by buffalo13
I never thought of using my Foreman grill. I like the good, quick and fairly healthy part too. My New Year's resolution is to eat better, but I still want to enjoy what I eat. About how long til they flake in a Foreman grill?Quote:
Originally Posted by rockmike
If you start off hot, 15 min or less. Also try coating with bread crumbs, baking in oven, then, melt butter ,add lemon juice and slivered almonds and pour on the baked fillets.Quote:
Originally Posted by bebo33
325 deg. Cooking time may take alittle longer or shorter depending on size of fillets.
i actually prefer them better the way my wife bakes them.she makes a little pan out of alum. foil and places it on a cookie sheet,then layes fillets in foil,then a few drops of lemon juice,lemon pepper seasoning ,and then tops them off with butter,and then covers them up and bakes them. yum yum
Thanks guys for the info. I'll try some of these the next time I get a bag of crappie out.
I have to agree on fried crappie; there's nothing better, however I came across your recipe and the wife and I tried it just as you did it except I added a couple more spices. We used a baking stone for them and I have to say they were REALLY GOOD! We decided we would difinitely bake them again that way! Of course we'll never go away from frying them either. Thanks for the recipe; we really enjoyed it!!Quote:
Originally Posted by slipbobber
If you start off hot 2-3 minutes max on the Foreman.
Thaw fillets, pat dry, drizzle a little olive oil on a sheet of aluminum foil. I use lemon infused olive oil, it's great. Coat the bottom of the fish good in the oil then sprinkle some Old Bay seasoning on top, along with a pinch of salt, and fresh ground black pepper. Fold up the foil around the fish to make a nice little pocket. Throw in the oven for 20 minutes at 350 or until it flakes. Steam a big pile of mixed vegetables with just a pat of butter on top and enjoy!
We are on weight watchers and this is how I bake Crappie.
2 -24x24 heavy foil pieces. 10 fillets. Spray foil with pam (Bottom). lay out fillets sprinkle with old bay....not too much. sprinkle adobo seasoning(goya Brand) spray tops of filets with pam. Lay top piece foil over filets, fold twice on eack edge to seal packet. Place in pre heated grill on medium heat for 15 minutes exactly. The packet of fish will puff up like jiffy puff popcorn. Let set for 3 mins on table .We eat our salads while waiting. open and enjoy! I make a pack for me, and one for my wife. low fat, high protein great dinner. Regulate the seasonings to your taste.
1 point per ounce of cooked fish.
I like fish fried in canola oil at 325 degrees, rolled in house of autry pre- seasoned meal,until golden brown. I am overweight so try to stay away from fried anything.
Hope you enjoy as much as we do.
Bob
shake a few drops of hot sauce on baking sheet mix in a bit of bacon grease, smear all over baking sheet, sprinkle a bit of cyanne pepper,mrs dash,onion powder and marjoram on the fish. bake for 15 mi.at 350 when taken out of the oven pour on a bit of melted butter (real butter) and get down to eating,
yeah! the few good things with baking is 1) it wont kill you eventually and 2) you wont have to worry about fire all the time.Quote:
Originally Posted by slipbobber
This one turns out pretty good. Whip up an egg with a tbl spoon of oil.Season with creole seasoning or whatever you like. Dip the fillets in the seasoned egg mixture then roll in a 50/50 mixture of crushed corn flake crumbs and Cheez-it crackers. Place fillets on greased baking pan and bake for 15minutes @ 425*.
Not as good as fried but not bad and it's quick & easy.
You guys may like this, I love it. I buy the steamer vegetables out of the freezer, the steam in the bag while you microwave type. I like the vegetable one with the rice, sometimes use the one with the cheese sauce in the rice. After microwaving the rice and vegetables I put it in a cheap aluminum throw away baking pan leaving it about an inch from the top, then I add the fillets, I usually use a light dusting of Old Bay seasoning after I brush the fillets with melted margarine, I have also seasoned it other ways but I like the Old Bay, anyhow then you bake them for about ten to twelve minutes, very good and fast too, they come out firm and flaky.
ed
I tried a baked crappie recipe that I got off this site called crappie scampi. You just butter or spray Pam on a casserole dish and then put in a layer of crappie filets. Put on some pats of butter or drizzle a little olive oil on them. Drizzle a little lemon juice on them. Season them with garlic or garlic powder, Cavender's Greek Seasoning, (or you could use Old Bay or cajun or creole seasoning) and a little salt and pepper. If you want to, you can add additional layers of filets doing the same drill as far as seasoning them. Bake them at 355 degrees for 20 - 30 minutes until they flake. I had 2 layers over about 1/2 the dish and 3 layers over the other 1/2, and it took 30 minutes. The recipe didn't call for this, but last night I put some shredded mozzarella and topped that with some grated parmesan cheese about 5 minutes before it was done.
It was awesome. Even my 2 sons who are die hard fried fish folks snarfed it up and came back for serious seconds.
oh man try lil crow bakin mircle, preheat oven to 375, put some mix in a zip lock i add a little more pepper in the bag shake so mixed, throw in fillets and shut and shake, put on a cookie sheet pan with the little sides on it with the bottom coated with olive oil, lay coated filets out on the pan, put in oven for 26 min i always turn at 13 min. yummmmmmyyyyyyyy..........
Try blackened crappie. I fix these a lot and they're really good. Just thaw out your fillets and pat them dry. Coat both sides with your favorite blackened fish seasoning - I like Paul Prudhomme's or Zatarain's. Get your pan hot, I mean almost smokin hot and pour in enough canola oil to just coat the bottom. Lay the fillets down and don't move them around. It only takes a few minutes on each side. When I flip to the other side I squirt in some lemon juice and and toss in a couple pats of butter. YUM. If you don't want to smoke up the house, you can do this outside on the grill. I make a "pan" out of a couple layers of heavy duty aluminum foil. Works great and no pan to wash later.
That sounds good and no cleanup!Quote:
Originally Posted by Mrs. Crappie Stalker