How do y'all like your Crappie cooked?
My wife likes nothing but fillets salted and battered in plain fine meal. I like hand sized whole crappie salted and battered in Zatarain's fish fry.
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How do y'all like your Crappie cooked?
My wife likes nothing but fillets salted and battered in plain fine meal. I like hand sized whole crappie salted and battered in Zatarain's fish fry.
My wife and I both agree on the zatarains. But she only wants fillets as well. So what I do is scale one side of crappie and fillet the other. She gets the fillet and I get the rest. The leftover over fillets are oftened sandwiched between two pieces of light bread with mayonnaise and put in my lunch box. I love a Slab sandwitch!
My wife and daugter in law like boneless fillets and my sons and I like the boney pieces wit fins and tails that are left after taking off the fillets and the small ones that can be cooked without removing one side. Tony Chacheries' Cajun Seasoning or salt and pepper and Zataran's Crispy fish meal gets em ready to deep fry.
Two cups of House Autry Onion Flavored Hush Puppy Mix, one finely chopped Vidalia Onion, a minced jalapeno pepper or two about the size of a man's thumb, and a cup of lite beer all mixed together and set aside just before I start frying the fish gets the hushpuppies ready to go. Keep a watch on the mix and if anyone tries to stir the mixture crack them across the knuckles wit yer mixin spoon.
I use one of them small ice cream scoops wit the trigger that scoots the mixture out. Mine has a violet colored handle and the scoop part is about the size of a ping pong ball. Fry em at 350 and take them out when they get a dark golden brown. That makes about two dozen nice round hushpuppies about as big as a golfin ball.
Keep yer spoon hand fer crackin knuckles as you take the up or there won't be any left to eat wit yer fish.
Looks like a consensus. I love em the same way yall do my wife and mom only eat the filets. I like any cornmeal based batter with some kick. If you got Crappie, the right salt and pepper ratio and the right temperature oil you bout can't go wrong.
Stickburner - sounds like you've got it down.
I pat my boneless fillets down with paper towels until dry.....cut into at least 3 pieces.....roll in yellow mustard and sprinkle with black pepper(to your taste).....put my zatarains seasoned fish fry in a plastic grocery bag and add the fish......shake till chunks are covered......cook in peanut oil at 350 deg until they float.....serve with A & W root beer......
you will not taste the mustard.....
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Originally Posted by Danbo
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Originally Posted by MulletHead
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Originally Posted by Stickburner
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Originally Posted by nfriday68
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Originally Posted by prefers shiners
Dang ya'll know how to make a man HUNGRY!
I also like to Blacken some and cook some on the half shell on the smoker too.
Life is good fer da Crappie fisherman. Cooking some more today for lunch.
Good thread.
I like to mix the Bass Pro Fish Batter. I mix the Original which is spicy and the mild and it makes a good mix. What I really like to do when I am just cooking a small amount of crappie is use the Bass Pro Batter but I dip the fillets in milk and then in cracker crumbs or bread crumbs and then batter and they are crispy and crunchy and really good. I am thinking of crushing some Salt and Vinegar potato chips and using them as a batter. I love Salt and Vinegar chips. I am hungry now. We are having soup tonight and that is perfect since it is cold and rainy. Wes
Fillets patted dry with paper towel. Battered in the Zataran Lemon flavored batter (flour based). Deep fried. Use to only eat fish scaled and on the bone. Now I don't even know how to prepare them that way lol!
Second is salt/pepper fillet pan seared with butter. Great as a sandwich but really good in tacos or over a bed of rice.
I like southern crispy zatarans, wife likes corn meal with salt and pepper
i like fish fried anyway . with sweet tea . with bone has a better taste . any meat is better with bone cooked in it except ham burger meat .
I like two ways. Always fillet the fish. Either batter them in a thin onion hushpuppy mix with a little extra garlic and deep fried, or drenched in garlic, lemmon pepper, and a dash of jalapeno powder. Spray fillets with lite olive oil and grill em.
Dang it man. Now I am even more hungry!Quote:
Originally Posted by Brimfisher