Anyone ever smoked crappie? Saw a post somewhere but can't recall which site. If you have, please share your recipe.
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Anyone ever smoked crappie? Saw a post somewhere but can't recall which site. If you have, please share your recipe.
Found it on Ozark Anglers. Sounds tasty and would be KETO friendly without the crackers.
Brine 8 crappie fillets in 1C water 1tbs brown sugar and 1 tbs salt for about an hour. Rinse and drain the fish, dry on a rack overnight in the fridge if you have the time. (If you just wanna get on with it smoke it when you can) Smoke at 175° for about 2 hours or until the thickest part of the fish is 150°. Throw the fish, 2 blocks of cream cheese, black pepper to taste, juice from 1/2 a lemon, and a cup of ranch dressing in the food processor and blend till it's creamy. Adjust the ingredients to your liking. Green onions would be good in it. Serve with Ritz crackers or the cracker or chip of your choice and enjoy.
Ok, I'm on it. Haven't had any smoked fish dip since I lived in Minisoda. Thanks!
What's a KETO????
Keto is a high fat, moderate protein, and low carb diet. Approx 70-25-5
So you are going to put it in Ritz crackers? That’s my kind of ketoQuote:
Originally Posted by DADAKOTA
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That's funny. I was gonna post my recipe, but you beat me to it. That's my recipe from OAF. It is keto friendly, and pretty easy to make. You can skip the brining process and it'll still turn out fine. I've made it with flounder too. I think you could use any fish that you have on hand and it'd be pretty good.
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Great recipe. What wood do you recommend for smoking? I have been on a mesquite rut recently, but that may be too strong for a mild fish.
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Sliced bell peppers, cucumbers, celery, etc. There are also low carb breads and tortillas.
Hadn’t smoked em yet just figured they would fall apart ! but they are mighty fine un battered just salted and peppered and fried in olive oil! Just don’t cook em too long or they will fall apart! I’m loving the keto! 3 weeks on board and the decrease in joint pain is unbelievable !
I cook them on my egg fairly often. Crappie take in a lot of smoke flavor, in a hurry. Just cooking them 15-20 minutes, they are very smokey. I leave the scales and skin on the fillet and cook them, skin side down. As long as you keep the fire cool and it doesn't flare up, the scales don't burn and it makes taking them off the grill and serving them so very easy. Put a dollop of butter and some freshly pressed garlic on each fillet while cooking.
several good ways of smoking/cooking crappie are always appreciated. You see this Mac? will have to toss some of our trout and crappie on your new smoker and try this.
you gonna bring any of this smoked crappie dip to camp Mike? Your the smoking expert on here.Quote:
Originally Posted by peculiarmike
Dunno. Crappie are hard to keep lit............ :biggrinQuote:
Originally Posted by hdhntr
We'll see.
I've been using peach chips for smoking everything. Hickory and mesquite are a little strong for me. Although I like the flavor of both.Quote:
Originally Posted by slowhand
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I smoke a lot of fish, crappie I just soak in saltwater for a couple hours, put in the cajun smoker for couple hours at low heat, check it every so often, when it looks done I eat the darn things, Never ever heard of making a dip out of it. and It doesn't sound good either
Well, it is. I never had it until we moved from the Ozarks to Minneapolis. (My fingernail marks are still visible in the northbound lanes of I35)Quote:
Originally Posted by beagle man
Gittin' around a bit changes yer outlook.
Smoked salmon dip is awesome. Can't wait to try smoked crappie dip. Got to get my bacon finished smoking before I can move on to something new. Rolling a combo of hickory/maple onto about 12 pounds of pork belly today.
That's allot of belly. You got some good eating in your future.Quote:
Originally Posted by DADAKOTA
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Did another full belly last week. All are resting in the fridge. Will slice and package Thursday.
I will take I35 over I44 any day. Lol.
I take two fillets and stack them together opposite. Tail to rib cage to make them a little thicker and even thickness. Only smokes one side of each fillet, but is more uniform cooking. Tail ends can dry out. Buddy of mine smoked trout. Trout on a cracker with a small piece of onion and a drop of lemon juice. Smoke trout dip is good too. About the only way I like trout is smoked.
When I smoke trout I don’t bribe them. Just smoke em using apple wood. Not bad at all right Keith?
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