Printable View
I mean hard to beat fried for sure but my new second best way is blackened.
I finally got a nice griddle for my Webber gas grill, didn't think I needed a Blackstone not because I didn't want one I just didn't want a 3rd grill on my deck. Already a Webber and a Traeger. Dang crappie & shrimp tacos are good and easy to do on this thing.
I do really like blackened fish and that looks delicious but those bowls and plates on the edge have me nervous just looking at them. I just cleaned up a mess that spilled all over the floor and myself. :banghead:Rofl
Looks tasty , blackened is a bit to salty for me though, bet it tasted good…
We eat most of ours baked crispy, fried is a bit to much oil ….
I'm talented :prayQuote:
Originally Posted by SuperDave336
Not sure why it would be salty? The blackened seasoning? Never had baked I really cared for much and fried is not oily at all if you dry bread and fry HOT. You could put mine on a paper towel and and the paper towel would stay almost completely dry. I put mine on crumpled foil not paper towels (it lets what little oil drain off and never cover it, if it steams it's not good.Quote:
Originally Posted by Ketchn
Last spring I made some Faux Crab Cakes w/ Crappie. Put a couple of fillets, 1-2 sticks of celery, a few onions. Processed.
Added either or both, egg and mayonaise to thicken. Added Zatarains liquid crab boil. It comes in a small bottle. Just a little. It is very strong!! Prob some Slap Ya Mama, too. Used 2 serving spoons like hushpuppies in a cast iron skillet w/ bacon grease. Let them cook until you can flip them. Served w/ a ramoulade sauce. Wifey said to save that recipe because it was good. Did not use any bread crumbs to keep it low carb, but could if you don't care.. Good luck.
Blackened anything is darn tasty
The baking recipe I got from c.com has ruined me! Bread crumbs and Parmesan, drizzle w butter and bake (hot) then broil for crunchy. I keep finding new spice mixes to try!
Started with Tony C, went through Kinders, now on Heath Riles jalapeño butter garlic.
Sent from my iPhone using Crappie.com
Really? :donoQuote:
Originally Posted by DockShootinJack
Yep tried it several times and crunchy is not the term I would use, Just ok and so so for us.Quote:
Originally Posted by J White
When I cook Crappie I want to taste the fish, therefore I generally don't "season" the fish to any great extent. Now, I might drop a few shakes of Slap Ya Mama into my yellow corn meal, but if I didn't I wouldn't really miss having it in the mix.
1/4" of Peanut Oil in a cast iron skillet @ 325* ... fried for 3mins/side for fillets (avg 9-11" fish) ... and it's "chow down time" at Pappy's :check
I’m gonna be th SA….on the hook :biggrin
Just harder to swallow. :Doh:Quote:
Originally Posted by BuckeyeCrappie
Blackened is always salty or at least to our taste buds , never had any that wasn’t :dono
As far as baking goes , it’s likely you are doing something right if they don’t turn out crispy
And fried is always a bit oily from what I remember after a few thousand lbs consumed, some less than others of course rotfl
For me it is pretty simple.
Crappie and bluegill gets fried in peanut oil.
Catfish is blackened over a bed of dirty rice with cajun cream sauce over the top.
White Bass are grilled and either served over rice or used as fish tacos.
I always have these in the freezer.
I prefer mine fried along with hush puppies. From time to time, I'll grill them as that's the way my wife likes them, to me it's just okay.
While I eat them fried, baked, blackened, or whatever method, I prefer mine steamed whole (gutted of course) with soy sauce and sesame seed oil and then seared with hot olive oil. Unfortunately, I don’t have an image to share. However, the second favorite is also whole with black beans and green onions, and the is can be done with fillets for when you don’t want to pick through the bones but not as flavorful.
Attachment 508865
Is there a bad way?... I think not, but here's how I like 'em in order
1 Fried
2 marinated/ grilled for fish tacos
3 baked garlic Parmesan crappie
4 blackened
Sent from my iPhone using Crappie.com
Do others have the oily issue with fried? I feel like if so you’re deep frying wrong?
Here’s some O Rings I did yesterday, where’s the oil?
Attachment 508878
I imagine this , everyone has different taste buds and tolerances to different methods of decay …
Fast decay is best for sure ….
However you do it , do it fast and hot :cheers2
As always deep fried in peanut oil will hold the number 1 spot for me, but yes for a healthier option blackened is 2nd choice. Curious what brand blackening season do you use? I usually get Chef Paul's which is pretty good for store bought.
scampi like shrimp, butter and garlic so good
Don't think my wife would set that on the dining table ����Quote:
Originally Posted by jjue1979
Why exactly would that be??Quote:
Originally Posted by Grumpa
Yeah, I'll take a couple of plates of that. I eat my sushi with sticks but would use a butter knife & fork on this dish. Nice Bud.Quote:
Originally Posted by jjue1979
Is there any quantity of "Cheek" meat in a big Crappie's head?
Actually, yes, and it is tasty. Depending on the size fish, you could get a teaspoon’s worth from each cheek. On a large fish, my wife tends to go for the head, I get the ribs (I actually like the fish oil in that part, the kids the fillet part, and what the kids don’t finish, my wife and I get the rest.Quote:
Originally Posted by Rojo
Blackened over Grits is my absolute favorite. When I worked offshore I did some side work in Paul Prudhome's restaurant & home. He already had the Blackened Redfish out but I got to sample other dishes while in development.
Just the looks would be enough for herQuote:
Originally Posted by Snubby
The best I ever had was when I lived in Georgia a wild game feed using Peanut oil they had it so hot a match would light when thrown in the oil, Hush Puppies and fish were insanely good. First time I ever ate snake Cotton Mouths, taste was awesome texture a little different.
My fav, Egg wash,dry breading of crushed ritz crackers or saltines, fry in a pan of butter until golden brown…yummy.