I like Crisco Vegetable Oil and Zatarain's Lemon Pepper Fish Fry with more salt added to the fillets, want to try something different.
I like Crisco Vegetable Oil and Zatarain's Lemon Pepper Fish Fry with more salt added to the fillets, want to try something different.
I had to get away from peanut oil because of the heartburn. Use Canola oil, fine white corn meal and salt.
House Autry seafood breader and canola oil!!!! Best you ever ate!!
I think it's Laura Ann Peanut oil or Canola and any Zatarins with a kicked up dose of Tony's on the fillets. I like mine cooked hot as I can with out burning the grease and as crispy as possible especially if some are on the bone.
I also like blackened crappie when I don't feel like fried or in a hurry. Did some tuna tonight since I didn't have any crappie thawed out. Attachment 159088
Tenderbake yellow corn bread mix, salt and pepper ( white pepper) and fry in canola oil, and a plate yellow grits.
Try louana peanut oil leaves absolutely no oil taste if you keep it hot. Tried other peanut oil brands but they usually leave a taste behind. Use zatarains crispy southern batter if I want it a little spicy and regular cornmeal with salt and pepper if I want it plain. Zatarains also has a small box called bake & crisp that you bake in oven if you want a more healthy alternative. Not bad for oven baked coating.
Cheap veggie oil, salted corn meal with Tony's Creole seasoning, House Autry hush puppy mix with onions, home cut fries or tater chips and grated slaw....mmm:)
I like Bass Pro Breading mix. I use the original and the mild mixed together. The original is spicy. It seems to have a good seasoning blend without being overpowering. I use vegetable oil for frying.
I tell you what Country wouldn't doubt if you get a hundred ways to serve up them crappie.I like yellow find ground corn meal salt and pepper as well as any other seasoning you can put on them done tried quite a few ways bout the only thing that might make a difference to me would be the cooking oil.
:popcorn
Shucks them there made my tongue slap my brains out.:yikes
Attachment 159154
I have always loved fried crappie, but people need to try this receipe:
Ingredients
2 eggs
3/4 cup Panko Italian or any bread crumbs
1/4 cup Parmesan cheese
Crappie filets
1/4 cup melted butter
1/4 teaspoon ground dried thyme
Preheat oven to 500 degrees
In a small bowl prepare an egg wash. In a separate bowl, mix together the bread crumbs, parmesan cheese, and thyme. Dip the crappie in the egg wash and then press into the crumb mixture to coat. Place the crappie in a baking dish and drizzle with milted butter.
Bake in oven until fish flakes easily, about 15 minutes.
Right before the fish is done, sprinkle with grated mozzarella cheese.
I found this receipe through golfpro and CDC and I have just about given up fried crappie.
I have tried all kinds of breading and generally fall back on the House Autry. I like the fine consistency. I always us peanut oil, because it's hard to keep any other oil at 350 degrees without burning it and I can filter it and use it several times. I have also started putting a little bit of jalapeno pepper in the hushpuppies and gouda cheese in the grits. The key to the whole meal though is my homemade tarter sauce. I'm making my self hungry just thinking about it.
If you want to try something a little different with them, take a few of the larger fillets powder them in flour that's seasoned to taste with salt/pepper/garlic powder. In a bowl mix a couple of eggs with a little water and beat it up good. Then in another bowl mix Panko bread crumbs with a few tablespoons of parmesan cheese, some fresh chopped oregano and basil. Use dried herbs if you can't get fresh. Put about a 1/4 inch of oil in a frying pan and get it to about 300 degrees. Dip the fillets in the egg wash, coat with the breadcrumbs and lay them in the pan. When they get nice and golden brown, turn them and let them brown on the other side. Take them out and drain on paper towels. There will be a crunchy crust on the fish and a tangy flavor that will entice even those who don't like fish. One of the best things about this recipe is that you can also put them in the oven and bake them just as they are. Melt a little butter in a bowl, add some white wine, chopped green onion and chopped parsley and spoon this over the browning fillets a couple of minutes before removing them from the oven. I think I might have to cook some fish tonight.
Spiderman, we must have been typing at the same time and thinking near the same lines.
Wow, keep them coming, got me some different ways to try now, ya'll making me hungry.
Demick I know a certain dog that can decipher your homemade tarter sauce:Rofl
Homemade lard, homemade corn meal, cooked in a wash pot with corncobs for fire fuel.
Den U got summin.
This was my first taste of fried fish cooked by my Grand Ma.
Peanut oil
Zatarains Fish fry
Old Bay seasoning
Fried in a cast iron dutch oven.
I like to marinate mine first in a cup of butter milk,cup of beer and a couple of eggs, let em lay in there about 5 minutes before breaking them, taste really good.
Two more things I learned about fish fillets: Most of you may already know this, but some new folks might not.
1. a Foodsaver or other similar vacuum sealer is the best $120 you will ever spend. Lay the fillets in a single row 10 or 15 to the pack, depending on size and leave a couple of inches of the bag free. Put about 1" wide of folded paper towel across the mouth on the inside of the bag and liquid won't get in your sealer. Lay the bags flat on top of each other in the freezer before they are frozen and they will stack neatly. Once they are frozen, you can stand them on end and stack them in your freezer like books on a shelf. I like to put about 15 pieces of small fillets in a bag like that and you can drop them in some warm water and they will thaw out if just a few minutes and you are ready for the grease.
2. This is a simple trick, but if you have a sealed bag of fillets from last season, put them in a bowl of water with a cup of lemon juice for about an hour before cooking and they will taste considerably fresher and have a hint of lemon.
Only two people know the secret formula for my late grandmother's tarter sauce and we aren't allowed to travel in the same vehicle at the same time, just in case.
I'll tell y'all one thing.....we need to have a crappie food fest! Tween me, Dmick , spiderman, country time and danbo...everybody needs to fast for a week!!! B some serious eatin goin on!!!!!
Just in case two people have to travel in the same vehicle at the same time I know a certain dogie that can provide special protection to you for a minimal fee. By the way his name is not duke:Rofl:RoflQuote:
Originally Posted by Dmick34
Season them with Tony's Creole Seasoning or salt & pepper, coat them with Zataran's Crisp Southern, and fry em in peanut oil @ 350 degrees till they float and give them two or three more minutes if you leave the bones in like I do.