Printable View
Instead of deep frying them. We dipped them in flour, then in an egg wash and then into seasoned Panko. Let them rest a few minutes to get the coating to stick, then put them in a cast iron skillet with a stick of butter and a 1/4 cup Olive Oil. REAL CRISP and lots of flavor and about the best I've ever had
Thanks for sharing. I'm sure going to try that.
We have SEVERAL recipies on the Mississippi Off topic forum. We have a recipe thread and there's some gooduns there
I haven't seen seasoned panko so I wonder how u season it, does sound good.
you can get seasoned panco (breadcrums) at wal mart or freds. good stuff.Quote:
Originally Posted by jaxsprat
Sounds good DD.
I add salt, black n red pepper along with some Italian seasonings. I don't buy preseasoned stuff. I always do it myself so I know what's in it. Cane Pole, it was awesome
That sounds really good Im having a fish fry this weekend and am always looking for new ways to cook up the slabs. Thanks for sharing
Randy
Same here. I LOVE fried crappie but I want to find new ways of doing it. Next up is Crappie ball appeitizers. Make them like you do crappie cakes and make little balls out of the crappie cake mix, dip in egg wash, coat in panko and deep fry. This OUGHT to be good
Thanks for answers going to try soon as we have the regular panko on hand. Actually use it on oven fried catfish & 1"pork chops instead of fryin. We bread the cat & chops by salting & peppering, dipping in eggwash, then coating with panko crumbs & baking in 400 degree oven -thicker chops stay very juicy inside and are good. oops forgot to say also sprinkle garlic on chops before dipping in egg wash.
Bet that is good. We do shrimp that way as well and men they good
DonDon, that sounds great, I'll have to try that.
I don't unstand why you use olive oil ???
you fry them with a stick of butter, add salt, black n red pepper some Italian seasonings then dip in egg!
with all that go a head and use Lard... then you will have a Great recipie...
Man you got to love southern cooking
Quote:
Originally Posted by Yates
Butter burns at about 250 deg F, so adding oil is a trick used by chefs that want to impart butter flavor while frying at higher temps needed for things like crappie.....(that is, frying in at least an 1/8in butter ).
Clarified butter will go up to about 400 deg F.
I personally prefer to fry my crappie in canola oil, butter, lard and any combonation therof....to me olive oil should be an ingredient and not a cooking medium, but many do like the slightly nuttier flavor and makes for a darker golden brown color.
Butter flavored crisco works for me,
Great recipe. The only thing i noticed was that you said you put olive oil in a cast iron skillet and them threw em in. To me, thats frying them. They dont have to be submerged in grease to be fried. Mama always fries country fried steak and cubed steak on each side, one at a time. I fry most of my fish with about 1/2 cup of oil, my fillets stay in contact with the bottom of the skillet and makes em more crunchy. I dont like to just batter em up and dunk em in a big pot of grease, alot of seasonings come off and they have less crisp to em.
I also make my own batter, its so dang good that it will make a dead man roll over in his grave and lick his lips............
Now thats good stuffQuote:
Originally Posted by PIGINTHEPIGPEN
Maybe you could share that recipeQuote:
Originally Posted by Southern Young Gun
I will have to consult with my dad, hes the pioneer, lol.Quote:
Originally Posted by wilbur
thanks for sharing sounds great
ummmmmmmmmmmmm