Thread: ketch

Baked or broiled with Panko for fish or pork chops is the way to go. Broiled: In a plate w/flour coat fish/chop lightly, dip in a pie pan that has one egg stirred up w/1tbs of milk, lift out and let let egg wash drip well from filet/chop, coat meat in another pie pan with seasoned Panko (garlic salt or powder,salt, black pepper, cayenne or red pepper flakes, Thyme, or any other preferred spices) then place on on a wire rack in a baking pan, sprayed w/cooking spray. Turn on broiler. Drizzle melted butter over fish/chops place on top rack in oven. At the halfway point take pan out of oven turn fish/chops and drizzle with melted butter and return to oven. Fish takes 2-3 minutes per side (according to thickness), chops take 4-5 minutes per side. Look for when Panko crumbs just start to toast, some crumbs will be darkened, then they are ready to flip or remove from oven if they've already been turned. I place the left over Panko and flour in one gallon Zip-Loc bags, then keep them in the freezer for use when I broil again. It really saves on a lot of waste. Quick, moist, and delicious. Bake as directed in Ketchn's post. Either method you will use over and over again.

man them look good

Originally Posted by oliverb

We tried your recipe yesterday and it was really good. Thanks

Glad you enjoyed it ....sure is ez and popular at our place

have terrific Baked parmesean crappie recipe in of all things, the cooking thread. do it all the time and love it and so do many others I have shared it with. like outlaw says simple and easy cleanup plus lot healthier.

Well it's not just baked crappie, but you can bake these crappie cakes for sure or can fry them if you prefer. Anyway here is my Recipe for Crappie Cakes....
Skip’s Crappie Cakes


T. = Tablespoon; t. = teaspoon; C. =cup


1 ½ # Crappie filets (or any mild tasting fish)
½ C. chopped onion
½ C. chopped celery
¾ C. Green onion (chopped small)
½ C. Fresh Parsley (chopped)
1 t. Heaping minced garlic
1 t. Dijon Mustard
¼ t. onion powder
¼ t. red pepper
1 t. salt
½ t. Seasoned Salt
1 t. black pepper
Pinch of Thyme, Oregano & Cumin
3 T. Sweet Red Pepper (little more will not hurt) chopped fairly small
1/3 C. Mayo (no less maybe little more)
1 ½ t. Cajun seasoning or old bay (maybe a little more)
1 Egg
1 t. Worcestershire
¾ C. seasoned breadcrumbs
1 T. olive oil
Crab Boil for boiling fish.




Sauté onion, green onion, celery, red bell pepper and minced garlic in the olive oil until onions clear or all is soft.
Boil fish in crab boil just until done.


I like to combine all the wet ingredients in one place and combine the fish and all other stuff (including the vegetables) in a big bowl with the seasoning added and mixed in well, then add the wet to the big bowl and mix well.


Make patties about the size of the palm of your hand and ½” thick then place on pan sprayed with Pam and bake in over at 400 for 20-25 minutes. You can also pan fry or deep-fry if you wish. This should make about 12.


Serve with good red sauce or tarter sauce, or both!

Also will follow that up with my home made tarter sauce and its darn good IMHO! I use Dukes Mayo, but have used others, but not Miracle Whip though as that is Salad Dressing! It's simple and darned tasty!

My Home Made Tarter Sauce


1 Cup Mayo
½ Cup Dill Relish
¼ tsp. Onion Powder
½ tsp. Dill Weed
¼ tsp. Seasoned Salt
Little Red, Black and White Pepper

Sounds stupid yummy skip