CRAPPIE RECIPES (Tell others how you cook your slabs)

Hopefully we'll get some action on the board since not too many people are fishing on the frozen lakes yet.
Post your favorite crappie recipes.
I'll start it off with a couple of mine.
MICROWAVE SLABS
Place, patted dry between paper towels, fillets in a 9-10 inch Pyrex cake dish.
Pour on enough melted butter or margrin to just cover the fillets.
Add lemon juice or lemon pepper to taste.
Sprinkle on some almond slices to just cover the fillets.
Cover the dish with wax paper and tuck under dish.
Microwave on high for 2 minutes, turn 90 degrees, another 2 minutes, turn another 90, another 2 minutes.
Check with fork to makes sure fillets are cooked.

BEER BATTER CRAPPIE
2 cups ice cold beer (cheep is okay)
2 large eggs
2 cups flour
Mix beer and eggs together first, add flour, wisk until mixed good. Leave some lumps, it's okay.
Dip fillets in batter then put in pan with enough hot oil to come up 3/4 way on fillets. Turn over when golden brown. Could be deep fried also.

Attachment 51197
Soak fillets in beer for 10-15 minutes
pat dry for the most part
I use a Batter Pro and use Andy's Fish Fry(good stuff), coat the fillets
put them in the deep fryer @ 350 until golden brown
use a few squirts of Tapatio hot sauce and eat w/ ice cold beers

We need to have a crappie cookoff, I would take time out my busy schedule to volunteer to be a judge, or taster. Would need beer to cleanse the palate between tasting.

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Originally Posted by Ronald Meeder

We need to have a crappie cookoff, I would take time out my busy schedule to volunteer to be a judge, or taster. Would need beer to cleanse the palate between tasting.

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L.O.L. Now that's a plan...Jim

Patted down fillets put into ziplock bag of white corn meal which is salted and peppered to taste (we go fairly heavy on the salt.;)) Panfry on medium heat in black iron skillet with fillets covered 1/2 way in cooking oil. Crispy fillets are the result.

Deep fry using same recipe with hotter oil.

Soak fillets in a solution of water and wine vinegar for and hour or so. Then drain then coat with Andy's fish breading deep fry at 350 for 2 to 3 minutes. Then enjoy. You might want to not get between your guest and the cooked fillets.

Lately I have using the Cabela's Down Home coating's, they are pretty good.

I dip the filets in a beaten egg or 2 then shake them around in a baggie with 1/2 crushed corn flakes & 1/2 dried bread crumbs and a little salt and pepper. Fry them in "Butter Flavored Crisco" until golden brown..........Never any left over!

I use Krusteaz buttermilk complete pancake mix, using a baggie to coat the fish, then into a fry daddy. Or using the same mix with 7UP make a paste and roll the fish into it and fry in a skillet.

I prefer a light breading rather than a batter. Of course like a little kick in the breading cajun spice and/or cayenne pepper is always a good addition to any breading.

lot of good recipes up on the reg forum.

Crappies and bluegills get the fried... Is there any better way to eat 'em?? I use Louisiana Fish Fry "seasoned" mix and kick it up with some Tony C's.

I soak the fillets in buttermilk and then coat with flour and cornmeal mixed together( I perfer 2 to 1 flour to cornmeal ratio), then fry in a castiron skillet in canola oil.

+1 for the Louisiana Fish Fry "seasoned". Moisten the fillets with water or milk and toss in a gallon ziploc. Every now and then I'll soak in some Tabasco for some extra "bite" instead of the water and milk.

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Originally Posted by Blackdog40

I prefer a light breading rather than a batter. Of course like a little kick in the breading cajun spice and/or cayenne pepper is always a good addition to any breading.

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Yep, I like the crappies breaded myself. Make it lotsa different ways though, ya know I don't think anybody can mess them up. They are such a wonderful fish, sweet, mild, and no strong fishy taste. The holiday family reunions I take a rectangular cake pan of fillets and now its like feeding seagulls. I too also use Andys, Louisana, Uncle Bucks and make my own, always looking for a fix, something different. But I prefer not to batter them, just me, but the batters for them wallys to me. I'll give ya a good breading recipe, you can always improvise.

1 c Western Star Flour (its seasoned)
3/4 c corn meal
3/4 c parmesan cheese
1 tsp Blackening Seasoning
2 tsp Tony C's creole seasoning
I mix in ziploc bag, then add fillets. Shake and coat and let stand about 10mins, shaking and flipping the bag a few times while waiting. Pan or deep fry. For a prime coating, double the mix and pour half into a bowl. Mix up a milk/egg wash and take the breaded fillets from the bag and dip into the wash. Then dredge fillet in bowl of mix and place the double-dipped fillet into the oil (350*) When deep frying, fish will float when its done, just brown to taste. Kids love it.

I like spicy foods, but find that too much takes away from the crappies taste. Here's a coating thats awfully good.
2 cups cornmeal
1/2 cup regular flour {not all purpose}
1/2 tablespoon salt
Lemonpepper to taste
Garlicsalt to taste
1/2 cup breadcrumbs
1/2 cup crackermeal
dash of cayenne pepper to taste
Soak fillets in milk or buttermilk and 1 egg beaten for 2 hours prior to cooking.
Or for those on the go....J.R.'s Magic breading and add cayenne to taste.
For crispy add 1 cup potato flakes.