I love frying specks but sometimes I gotta change it up. I poached in Louisiana crawfish boil and served with rice and beans. Excellent if u don’t mind a bit of heat.
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I love frying specks but sometimes I gotta change it up. I poached in Louisiana crawfish boil and served with rice and beans. Excellent if u don’t mind a bit of heat.
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Never tried poached. Sounds and looks good and I love spicy.
Heck yea, I love to try new stuff, never thought of doing them that way. Looks delicious.
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Poach just under a simmer and they won’t fall apart than let ‘em sit and they’ll firm up. Serve with butter
YUM! Thanks for posting this
Sounds awesome. I will definitely have to try this one
Being from true Cajun country I have had boiled everything. Yes even speckled trout. and redfish. But never crappie. Yes love the spice. Had boiled crawfish and boiled shrimp and corn today.
I will definitely give this a try, thanks.
sounds good , we used to crab boil striper chunks back when , dipped them in cocktail sauce , not bad ....
I was planning on doing just striper but I caught more specks than stripers that day so I did both and they both came out excellent. Took a little trial and error to figure out simmer just below boil and they don’t fall apart and then let ‘em rest to firm up. They were even good the next day cold out of the fridge.
Yum! I've grilled them with Cajun seasoning and put in beans and rice before but hadn't thought of this. Thanks!
We do the same thing but fork the flakes apart afterwards. I make fish cakes like crab cakes with the meat. Using fresh crab meat in mixture before forming and frying. We use Zatarain's Pro Boil, a little liquid boil, and lemon juice. Lightly seasoned more than heavy due to the delicate fish and the patty mix gets seasoned before cooking. A nice Greek Lemon Egg sauce provides just the right tang to top the fish cakes with.