My friend and I just got a whole mess of crappie, and it'll be my first time to cook and eat 'em. How do y'all recommend preparing them. I'd like to try them pan or deep fried and baked. Is it best to fry them whole or filet them with skin on/ off? Let us know about your recipes please! Because we're getting hungry just thinking about it.

THanks!

David

I filet mine, then cut the fielts into "nugets" (what my wife likes) soakem in buttermilk and coat with Andys seasonings
http://www.andysseasoning.com/pages/fish.html
then deep fry. I have tried many other seasonings, but Andys is the best I have found.

Can I get the Andy's seasonings at a local grocery store?

I find it at HEB, never have any luck at WalMart

I wished we had HEB's in DFW :(. But I'll check the local tom thumb's and albertsons. Thanks!

Might check Central Market as there owned by HEB

you soak crappie in buttermilk? WTF for? You dont need to soak crappie I am sorry. Crappie are great whole or filleted. There are many batters out there like Wally Marshalls critter fry / Uncle Bucks /Louisianna / or use cornmeal some salt and some garlic,cajun seasoning,redpepper and make your own to your taste.

As far as cooking them you can skillet fry them whole and if it is a big whole crappie make sure you put slits in the meat so it will cook all the way through. Fillets I normally wont cut up just cook the whole fillet. I dont use buttermilk or milk for that matter on any of my fish unless I am cooking some kingfish or something. No need for it on crappie I promise that is pure white meat if cleaned correctly. As far as baking or grilling the whole crappie is great for that as well. If I am battering the fish I usually have it in water. Or soak it in tabasco sauce or Louisianna hot sauce. Gives it a little kick and a great flavor.

Only reason I soak them in buttermilk is to give the breading something to stick to, gives it a slightly different flavor, I do not marinate the meat. I guess I said it wrong, by soaking I mean throw all the filets in the milk and bread them one by one....

dry them off, then coat with flour. dredge in egg wash, then coat with your breading. I bought a batter pro at big lots. works great for this.

I will tell ya the easiest and tastiest way.

Get some of this for your batter


Wash the filets and have one bowl with an egg/milk mixture and another bowl with the batter.

1. Pat the filets dry with a paper towel
2. Dredge filet in a little milk/egg misture
3. Batter them up
4. Place in the oil
5. Cook until golden and they float

You won't eat better - no joke!

Actually now that I think about it

I put the fish fry mix in a big ziploc bag. I put 3 or 4 filets in there (after the milk/egg bath, close it up, and shake the carp out of it.

Easy way to batter

my favorite way to fry them:

cut fillets into 3 equal pieces each
pile fillets in a bowl and add squirt of yellow mustard (not much less than a teaspoon)
sprinkle with some seasoning (cajun or abadobo)
mix it around to get a light coating of mustard all over the fish
fill a bag with Lousiana fry or wally's critter mix and toss 6-8 pieces in and close and shake.

Fry them in rice bran oil at 400-425 to a deep golden brown.
super crisp outside, just right on the inside.

We do have a 'semi-local' HEB. Cleburne, Tx has one. DIRT CHEAP prices.. When I lived the urban life in Arlington, we used to drive down there to get a 2 week load of groceries. Now I live closer to Cleburne.

I'll have to check it out. I miss the HEB's of Austin. Central Market's are great too, but I miss the HEB. Fresh food and great prices.

THanks for all of the recipes everybody. Keep em coming. Definately going to try the mustard, Greg. Thanks!

David

U might use it like catfish. i dip them in egg that has been mixed, no shell: Then i like to but it in flour then some bread crumbs and u will eat the best ever.

We use the Louisiana Fish Fry seasoning too.

Lots of ways to cook crappie and they are all good.

I use dipitz brand batter in cajun flavor and I roll my crappie fillets in mustard before I batter them.I promise you people rave over it when I cook any kind of fish.Youjust cant go wrong.

For baked fish sprinkle seasonings on fish fillets (creole, old bay, garlic powder, salt pepper, whatever you like) Drizle with melted butter and bake at 350 for about 30 minutes depending on thickness of fish. The make some hollandaise sauce from package (really easy) add capers and pour over fish at the end. It is awsome and will be as good as anything you can get at a fancy seafood restaurant.

We dip them in the buttermilk as well, then use zaterans

Just crush a bunch of saltine crackers up....dip filet in egg then crackers then into fry daddy. Since I tried that I will never eat MY crappie any other way.

Yellow cornmeal and cavenders Greek seasoning and fry at 350 for 5 minutes

I use fresh ground corn from a vender at canton 1st monday.He grinds it while u wait.

heat the bar b q grill, lightly coat filets with olive oil and sprinkle with tonys
place on non stick foil and place on grill leaving the foil
open close grill and cook until fish flakes place a table spoon of jack cheese on top of eack filet and some finely dice tomatoes and green onions on top
When cheese is melted it's done.
mike

I make crappie cakes. Think Ill post the recipie in another thread!

I like an egg/milk baste, mainly for added nutritional value and help with the breading. Nothing wrong with that, man.

To each their own I say.

Buttermilk is ancient secret. It too buku fow hillbilly too undastand!

You cant mess up fresh crappie as long as the oil is the correct temperature.

musterd on fish is the best way in my opinon tasty tasty tasty

im going to try that today in a few hours

zatarans and add cayenne, black pepper and garlic powder

i eat them raw with some wasabi and soysauce.

Seams to me if you didn't put the carp in there in the 1st place, there wouldn't be any need to shake it out.

Crappie tastes too good to cover up with a really thick batter. Don't soak them. Use a ratio of 1 cup of cornmeal to a tablespoon of flour; salt, pepper; a tiny bit of cajun seasoning to taste. Spread the mix out in a shallow pan, pat the crappies with it on both sides and fry. The temp should be about 350-375. I like whole crappies better than fillets cause when you pull the meat off the bone only one side is breaded - more crappie taste, less breading. But it sure is easier to fillet them than scale 'em.

Seams to me if you didn't put the carp in there in the 1st place, there wouldn't be any need to shake it out. [/quote

HAHAHAHA