cooking question

I have only been actively crappie fishing for about 8 years or so, but i do love it. No one in my family eats fish so I dont keep/cook a lot of them as i dont need the fried foods anyway. I have baked some and grilled some, but i do love them fried, especially whole. (thats the way i ate them growing up - dad said fileting a waste). that being said, assuming using canola or corn oil at 350 degrees, how long do you fry

1. whole fish
2. filets

some of you long time cooks give me your answers. I do about 4 minutes on filets and about 7 on whole fish and never seemed undercooked.

Open to any suggestions on temp, oil or time

When I deep fry.....i run 370 degrees.....i cook them untill they float to the top......then i look at my watch and go another minute and a half to two minutes. For oil i use Clear Fry.....i get it at Sams Club in big jugs.

Heat the oil to 365 and cook filets for four minutes. Another healthier alternative is to bake the filets and substitute crappie and make crab cakes. Not quite as good as deep fried but tasty.

They have already answered the frying question but to add another way to eat them try crappie taco's. My wife is not big on fried fish but she loves the crappie taco's and they only take a couple of minutes.
Season fish with typical seasoning like paparika, cumin, tonys. Then blacken them in a skillet with a little butter or olive oil. Use the same sides you do for regular tacos just replace the beef or chicken with fish. It's legit!

look on cooking crappie thread and you will have a bunch of alternatives and frying answers. Have tried the Baked parmesan, bet your family would love this one just did it for my church group and several who don't eat fish loved it. Then the crappie Bisque is sensational, crappie is a fine substitute in many recipes calling for seafood.

I do whole bluegill and for those tasty smaller 8-9 inch crappie where you use your broiler and just baste the scaled fish with butter and minced garlic, turn them once and they are delightful and easy to filet then for your family. lots of alternatives to frying that are just as good and not as messy.

G's dead on. Couple minutes after they float. Much more than that and they get hard as a brick. If you don;t let them cook for a minute of so, they'll just fall apart

might want to try crappie on the half shell. Filet crappie but leave scales on. When ready to cook spray fillet with Pam then season cook on hot grill scale side down for 30 min. no mess and no oil.

I just kinda eyeball my feesh fillets. I get my oil about 370, drop fillets and when they float I watch them closely until they get browned to my liking. Thick fillets say from Grenada or Washington take a little longer than the thinner fish from the Ten-Tom or Okatibbee. If you have some really monster fillets from 2 1/2 # and up crappie, try cutting them into long, two finger wide strips.


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suggest not get stuck eating them only fried. lots of great ways to cook. grill, blackened, tacos, baked. but always have some jalapeno hushpuppies! :)

Crappie Cakes. My all time fav way to eat them
8 LARGE Crappie Filets
1/2 each of Yellow and Red bell Peppers, minced
1 whole Jalapeno Pepper FINELY minced
1 small yellow onion
4 cloves garlic
salt and pepper to taste
Red Pepper Flakes
2 Tablespoons Grey Poupon
1 to 1 1/2 cups Panko Break Crumbs
1 small bottle liquid Crab boil
4 lemons and the zest from 1
1 cup green onion tops, minced
1/2 cup mayo
1/2 cup Parshley, chopped

The Day before you want to eat them so this

Fill pot with water and add in the Crab boil, 2 lemons quartered and garlic
Once it gets to a boil, add crappie filets. Cook until the float and remove to Ice bath to cool
While they are cooking, sautee the Red, Yellow and Jalapeno Peppers in a little Olive oil with about a teaspoon of Red Pepper Flakes until they are translucent. Remove from heat.
Once all this is done, add the juice and zest of 1 lemon to the vegi mix. Now once this AND the Crappie cool down, place in fridge over night to cool. The Crappie will just fall apart if you try and crumble them and use them while they are hot. They HAVE to cool for atleast a couple hours.

When you're ready to cook them, add in the grey poupon, Mayo, the green onion tops, chopped Parshley and about a cup on Panko Bread crumbs. Mix this thouroughly and make sure it is just a tad overly moist. Add a little mayo if you need to. Now Crumble the Crappie Filets and GENTLY fold into the vegi mix. Form them into cakes, dredge into more Panko and put in a hot skillit with REAL BUTTER. Cook intil Brown on both sides and eat

Pan Seared Crappie with a crawfish, Cajun cream sauce






6-8 Fish Filets,

1 lemon
1/2 stick real butter
Flour for dredging
Salt, Black and Red Pepper,
dash of Garlic powder
tablespoon Paparika

Sauce
peeled crawfish tails
1 lemon
Pint Heavy cream
1/2 cup White wine OR Fish or Chicken Stock
1/4 cup Finely minced Onions and 2 cloves of minced Garlic (OR use Shallots and no garlic)
Red Pepper Flakes
Panko Bread Crumbs
EVOO

In a mixing bowl, mix in about a cup or cup n a half of Panko Bread Crumbs with just enough EVOO to moisten. Spread out on a cookie sheet and Bake them at 400 until Brown. Set aside

Add Salt, Black and Red Pepper, Paparika plus a dash of garlic powder to about 2 cups of Flour, then mix and set aside
Squeeze lemon juice onto the filet and then lightly salt and pepper them. Dredge filets into flour mix, shake off excess flour.
Add the butter and about 2 Tablespoons of EVOO (raises the flash point of the butter so it won't burn) into a cast iron skillet that's over medium high heat and once it's up to temp add the fish filets. Brown on each side and set aside to drain.
Add another Tablespoon of Butter and EVOO, then add in Onions, sautee 1 minute and add Garlic and Crawfish, sautee another minute or 2 and then deglaze the pan with the White wine or Stock. Simmer to reduce by half, then add in the Heavy cream, the juice from the Crawfish tails and season with Salt, Pepper and Red Pepper flakes (all to taste) Simmer until it gets thick.
(If it's not getting thick enough, add a heaping tablespoon of Corn Starch to a 1/4 cup of water, mix thouroughly and add to the sauce. It'll thicken up within a couple minutes.)

Turn heat off and add in the juice of 1/2 lemon and mix thouroughly.

Serve with Angel hair Pasta and once you have the pasta and fish on the plate, cover with sauce, then sprinkle everything with the browned Panko Bread Crumbs
It's Slap yo mama good

Good looking recipes. Thanks for sharing