Printable View
I tried to blacken some crappie last night and had a real problem with it just falling apart. I used skinless filets and someone told me once to leave the skin on if I'm going to grill them or pan sear them. Do any of you have any other suggestions? I noticed when you leave the skin on it gives it more of a fishy tast and my wife won't go for that.
Thanks
Wes
I've always found "skin-on" Crappie to have a sweet, nutty taste ... compared to skinless fillets. Sounds like the wife has a finicky pallate :pQuote:
Originally Posted by score300
I would think that a skin-on Crappie that was "blackend", wouldn't leave much taste in the skin ... but, never having cooked them, that way, I'm only guessing.
Fresh fillets do have a habit of falling apart ... skin on, or off. The meat (and skin) is just too tender, to stay together, unless they're coated pretty good.
Check back on this post ... I'm sure you'll get more/better suggestions ;)
... cp :cool:
I attempted to grill some last year and wound up with scrambled crappie.
One of those fish racks that sandwich the fillets between the wire is going to be a must before I try it again.
I'm not sure how to hold it together for pan blackened. I'm interested in finding out, though.
try looking here for recipes.Maybe something in them about helping stay together.hope it helps good luck.
http://www.crappie.com/gr8vb3/showth...ckened+crappie
http://www.crappie.com/gr8vb3/showth...ckened+crappie
To blacken it and hold together without skin...coat both sides of filet heavy(maybe brush lighty will oil so seasoning will adhere and TOTALLY coat both sides)...get an cast iron skillet smoking hot...so hot you may need to do it outdoors..make sure its well seasoned so you don't need any oil in pan.Throw that sucker in for 30-60 seconds-flip-use a heavy spatula and press down at a 45 degree angle,really dig in so the crust seperates from the pan,not the filet.Cook other side,most crappie filets will only take 2 minutes at most to be fully cooked.
Personally,for me blackening just overpowers any flavor of the crappie...its a light delicate flavor that only needs a little salt,lime juice and an ice cold beer.
BUTTER Butter butter not that fake stuff I'm talking the real thing. Melt you real butter in a sauce pan , then add your seasoning to the butter LOTs of it and some hot sauce. Dip your filets in the butter and drop them on your very hot cast iron skillet one minuet each side and they are done. Try to use your smaller filets so they will cook quick and stay together. Give this a try and I don't leave the skin on to cook them.
I usually give my cast iron a good coat of peanut oil before I blacken.
Coat the fillets with melted butter and then sprinkle on your seasoning. I keep my seasoning fairly light cause sometimes it's just too damn strong.
If you flip them too early they stick and/or fall apart. A well seasoned pan helps a lot but by the time you get done cooking all of the season will be burned off. You'll probably need to reseason it.
Most of my buddies and wives are kinda sissy and don't like much flavor in anything, heehee, but boy I do, and you need to try this. Get your fillets in a zip lock bag and pour in 1/2 bottle of your favorite hot sause with a touch of lemon juice and a little stag beer. (Use stag for cookin' cause it ain't fit to drink, heehee.) Slosh it around and let it sit in the ice box for about a day. Then freeze it in the mix. Later on, cook it up with what ever else you use, but I usually pour some jalapino juice in with my corn meal. Fry up some corn, a good mess of greens, black eyed peas, with some sweet corn bread and cold jar of tea, and call me when it's ready!!!
HOT pan, whether cast iron or other is fine. Sear both sides, and if its not done ave the over ready at about 400 degrees. I always cook for 5 so I need to sear fish and put it in a glass pan, get all the fillets seared, and then pop in the over for about 4-6 minutes while I am getting things ready. Comes out piping hot, and perfectly cooked! Had some tonight in fact..mmmmmm i LOVE blacked anything.
I agree with so many of the posts. The most important things are to have a really hot skillet and only flip the fillet one time. IF doing on the grill, I recomend, wrappin in foil with butter and onion. This works better not as hot of a fire and takes a little longer, be sure not to burn the fish(lots of butter for moisture). The fish won't be as crisp as pan seared, it will be juicier. BOth ways are good!
I really think White Perch meat is to delicate to blacken but it can be done to an extent.
My feelings exactly. If your tired of fried try baking with a little seasoning , real butter, and lemon juice. Serve with rice and some steamed veggies.:cool:Quote:
Originally Posted by WhitePerchJerker
You might want to try this. The boys in south La cook red fish this way. I have tried it on bass, catfish and crappie. All you do is filet and leave skin and scale on. Throw scale side down on hot grill, throw on some Tony Sach. seasoning, and a big dollop of butter. you dont never flip it just let it cook til the skin starts to curl. I know it sounds crazy but its goooood. we usually fire up the grill when we start cleanin fish.