Would like to take a poll on favorite crappie recipes mine is usually with andy's spicy fry mix and sometimes soak them in beer
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Would like to take a poll on favorite crappie recipes mine is usually with andy's spicy fry mix and sometimes soak them in beer
first choice, yellow corn meal,white corn meal, mix together with garlic,onion powder,marjon, little mustard powder. mix in bag, shake fish in same cook at 325 for 3 minutes, drink cold beer,eat fish enjoy the meal
second shake in andys mix, cook at 325 for 3min, eat and enjoy.
I like them all, but in the last couple years have really started doing a lot of grilling. Started with wallys but quickly progressed to crappie fillets. My family will eat fine on half a limit of crappie with a few left for my lunch the next day if nice sized fillets. However with the grilling version we can put as many as 10 on the grill and I still don't get no lunch.
Make a tin foil pan by bending up edges of a large sheet of heavy aluminum foil as big as will fit on the grill. Melt at least on stick of butter in a cup in microwave. Drain and pat dry fillets, use a brush to brush the fillets with melted butter, it quickly cools and gets sticky. Shake on your spice of choice, I like a cajun version but have used lots from greek, to soul food and some homemade mixtures. Light and warm up the grill don't want it too hot, place the aluminum foil pan on the grill and lay in the fillets as many as you can/want. Pour the extra melte butter around the fillets and let it cook on med/low heat, if the butter begins to burn its too hot. When fillets turn white and are flaky they are done. Tricky part is getting the fillets off in one piece, I use a big spatula and don't get too excited if they fall apart as they won't be around long to look at. Pour the juice and drippings from the foil pan over the pile of fish on your platter. Eat quickly. Optional melt a little more butter and add a squirt of lemon juice for dribbling over the fish on your plat. Combine with a skillet of fried taters/onions/and a few jalapenos, and pan of fresh cornbread. Man I'm hungry now.:D
Feel free to expirament if you want, I know folks who done it in microwave in a glass bowl with just a couple fillets also.
dang mofish that sounds good, I been thinking about smoking some crappie, I have smoked flathead,and walley, but not crappie, I got some big ole mississippi filets that I bet will smoke good.
beagles recipe sounds good but andy's is hard to beat
Andy's red is about all i use.
Boil potatoes, mash them. (they should be done by the time you preheat the oven)
Preheat oven to 350.
Slice onion thin, lay out a bed of onion on the bottom of a baking dish.
Season, if you like, and lay out crappie fillets on the onions. 1 layer.
Cover with Mashed potatoes.
Sprinkle on shredded cheddar cheese.
Bake until the cheese bubbles. (this should take about 20-25 mins)
Let cool for a couple minutes, and enjoy.
That does sound good.
It is. Garlic mashed potatoes are very good with this also.Quote:
Originally Posted by bugman
Well...that has to be the most original recipe I've heard for a LONG time! I may have to try that out, just to say I did. Sounds like I'll be pleasantly surprised?!Quote:
Originally Posted by mduncan62
I have a George Foreman propane grill that I was severely disappointed in UNTIL I started putting crappie (or walleye) fillets in a baggie with olive oil, Mrs. Dash (just about any variety you want) and a little salt and shake real good.
Put 'em on that hot griddle and cook 'em ~2 minutes/side. They're easier to flip on the coated grill, but they still might fall apart a little. Just gotta be careful.
Fresh squeeze of lemon across the entire plate and you're good to go. I vacuum seal my fish which makes thawing a breeze. Freezer to fork in no time at all, and easy cleanup. Best of all, my whole family enjoys them this way, and I can eat fish guilt free since it's lower in salt and fat than deep fried.
That said, it's hard to beat Andy's Red and some Frank's Chile & Lime!!
"Make a tin foil pan by bending up edges of a large sheet of heavy aluminum foil as big as will fit on the grill. Melt at least on stick of butter in a cup in microwave. Drain and pat dry fillets, use a brush to brush the fillets with melted butter, it quickly cools and gets sticky. Shake on your spice of choice, I like a cajun version but have used lots from greek, to soul food and some homemade mixtures. Light and warm up the grill don't want it too hot, place the aluminum foil pan on the grill and lay in the fillets as many as you can/want. Pour the extra melte butter around the fillets and let it cook on med/low heat, if the butter begins to burn its too hot. When fillets turn white and are flaky they are done. Tricky part is getting the fillets off in one piece, I use a big spatula and don't get too excited if they fall apart as they won't be around long to look at. Pour the juice and drippings from the foil pan over the pile of fish on your platter. Eat quickly. Optional melt a little more butter and add a squirt of lemon juice for dribbling over the fish on your plat. Combine with a skillet of fried taters/onions/and a few jalapenos, and pan of fresh cornbread."
I do mine the same way, but instead of lemon I add about a cup of Franks Red Hot with the melted butter and season the fillets. Serve the fillets over some rice and it's just as good as fried.
Non stick spray a baking dish, line with hash brown potatoes or tater tots. Layer of sauteed onions and green peppers on top of that, crappie fillets in next, salt, pepper, and garlic fillets to taste. Layer in one can of sliced water chestnuts (optional) and cover with one can cream of celery soup mixed with 1/4 cup of milk. Spread 8 ozs. shredded cheddar cheese mixed with bread crumbs, mix whatever amount of bread crumbs you prefer. Bake at 400 for 25 minutes or until the fillets can be pierced with a fork.
Now MY mouth is watering, Kaz! That sounds like my next experiment when we get some more fillets. Thanks all for sharing.Quote:
Originally Posted by kazualobzerver
forgot brush fillets with melted butter,,,,butter is one of the five major food groups, also onions, cheese, garlic, and bacon, can't go wrong putting any of those on anything :)
Talk about weird coincidences, I had all those small fillets so I was going to make Kaz's casserole. I did not see this recent thread and I spent a half an hour this morning trying to find his old post on Alex's thread.
Weird!!
I just finished a big ole plate of it and it is fantastic.
We tried Kaz's crappie casserole tonight for supper, I gotta tell you it was incredible. We absolutely loved it. I think that we found a new favorite way to eat crappie. Thanks kaz.
These sure do make a person hungry for crappie.... I am for sure going to try them all.... DMW says that he only likes Fried Crappie.... we will see...LOL LOL
This give me lots of ideas. thanks for posting...gonna have to try this out.:)Quote:
Originally Posted by mduncan62
I agree!Quote:
Originally Posted by kazualobzerver
Thanks foe the grilling recipes, I need to start cooking Crappie other ways than frying. That said, I use Zataran's fish fry,I buy it in the gallon jug and add 1 container 8 oz of cayenne pepper per gallon.
I used to cook shore lunches for my customers when I was a fishing guide. as a option over the traditional fish fry I served this recipe as a quick shore lunch. My customers seemed to like this very much. I used walleye or northern but crappie would work well also. Take a large piece of aluminum foil. Layer sliced onions on the bottom. next layer sliced canned potatoes on the onions. add a layer of sliced green peppers. next a layer of fillets. add a layer of sliced tomatoes. finally two tablespoons of mayo. fold up tin foil then either grill or put in the campfire for ten minutes. add the spice of your choice for toppings and enjoy.
do you pour juice off of toms andpots or do you leave it on sounds good with curdsQuote:
Originally Posted by badaxed
Juice is one of the best parts! curds go with everything in wisconsin except lutafisk.