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Crappie Texture? ? ? #12253976 05/20/17 12:17 AM
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Jezreel Offline OP
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I have been fishing for 45 years, but unbelievably have never fished out of a boat. It's just been stock tanks and bank fishing. Got a new boat, and was out last Saturday for the first time. Fished for Crappie with a jig for the first time. Felt my first thump. Came home with crappie and sand bass.

Question I have is. . . The crappie were a bit mushy. The sand bass had a fir texture. I kept them in the same cooler of ice. The crappie were on ice for about 5 hours, the sand bass for about 2 hours.

Generally, what texture should the crappie be? I was surprised when they were mushy. Oh Yeah, they were skillet fried.

I'd post a pic, but can't figure out how.

Thanks

Re: Crappie Texture? ? ? [Re: Jezreel] #12254004 05/20/17 12:46 AM
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Very light and flakey. It should almost melt in your mouth. Definitely not mushy though. My guess would be that the skillet was not quite hot enough. The time on ice shouldn't be a problem.

I'm hungry now! food


Miles
Re: Crappie Texture? ? ? [Re: MilesHunter] #12254015 05/20/17 12:54 AM
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Originally Posted By: MilesHunter
Very light and flakey. It should almost melt in your mouth. Definitely not mushy though. My guess would be that the skillet was not quite hot enough. The time on ice shouldn't be a problem.

I'm hungry now! food


I agree..oil was not hot enough. I like to deep fry rather than skillet fry crappie filets. They're good either way, but the deep fried filets are firmer and crisper on the outside, while remaining flaky inside.

Made me go get a package out of the freezer for tomorrow night!

Re: Crappie Texture? ? ? [Re: Jezreel] #12254027 05/20/17 01:02 AM
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I've run into the same results when frying fresh fish. I deep fry mine at 350 to 375 degrees for about 3 or 4 minutes until golden. If they are fresh caught chances are they will be a little mushy on the inside. I don't have that problem if they have been frozen first....they turn out flaky.


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Re: Crappie Texture? ? ? [Re: bush hog] #12254046 05/20/17 01:11 AM
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Use only peanut oil @ 375 degrees... when they float, they're done!

Re: Crappie Texture? ? ? [Re: Jezreel] #12254053 05/20/17 01:13 AM
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Could be also that you left them in a bowl of water after you fileted them at room temperature for awhile.

The meat is soft & will absorb water.

I usually put filets in ice water soon after cleaning & straight into the fridge until they are ready to drop in the grease.


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Re: Crappie Texture? ? ? [Re: Jezreel] #12254059 05/20/17 01:17 AM
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Jezreel Offline OP
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Okey Doke, I just talked to the wife. She Cooked the crappie first, and then the sand bass. So, odds are the oil wasn't up to temp. Good call, folks. She also said, she had them in ice water before coating them for just a few minutes.

Thanks! ! !

Re: Crappie Texture? ? ? [Re: Jezreel] #12254507 05/20/17 02:17 PM
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Crappie are always soft. My wife refers to them as "fried mashed potatoes". What does she know. I eat the crappie and give her the sandbass ( dog also gets sandbass), as I love them both.


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Re: Crappie Texture? ? ? [Re: Jezreel] #12254589 05/20/17 03:41 PM
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Originally Posted By: Jezreel
Okey Doke, I just talked to the wife. She Cooked the crappie first, and then the sand bass. So, odds are the oil wasn't up to temp. Good call, folks. She also said, she had them in ice water before coating them for just a few minutes.

Thanks! ! !
2cents The soaking in ice water is what did your filets in.The water retained by the filets lowered the temp of the pan frying technique. If frying in a skillet always make sure your filets are pat dry before introducing them to the oil.IMHO Deep frying Crappie is best for crispy and flaky texture. I prefer mustard dipped filets coated in Louisiana fish fry and a lil Slap ya mama mixed in. thumb

Last edited by Fishbonz; 05/20/17 03:48 PM.

HE aka Fishbonz
Re: Crappie Texture? ? ? [Re: Jezreel] #12254597 05/20/17 03:46 PM
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Jezreel - welcome

What lake do you fish?

Sandbass is firmer, and takes more work to make it taste like crappie! grin

Re: Crappie Texture? ? ? [Re: Jezreel] #12254607 05/20/17 03:52 PM
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I never cook fresh crappie for this reason.
One of the only fish I prefere to freeze than cook fresh
Mo



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Re: Crappie Texture? ? ? [Re: DFW-fisherman] #12254787 05/20/17 07:40 PM
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Well, as I said in my post, last Saturday was my first time out on the boat. I went to Ray Hubbard, just cause it is closest. But I will be going to Lavon, Ray Roberts, and Fork. I am such a greenhorn at this, I will put my boat in, and have no idea where to go, or what to do. Last Friday nite I read a post about RH, and somebody posted to fish the Hwy. columns of I-30. So that's what I did. I am learning as I read these posts.

Re: Crappie Texture? ? ? [Re: Jezreel] #12255019 05/21/17 12:16 AM
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They get softer when the water gets warmer and they are feeding better then in winter months
Winter crappie is much firmer but never as dense as sand bass any time of the year.
Freezing in water makes them even mushier and I avoid it(thats a whole nother thread)
How much fish do you see in the store floating in water?
Exactly why you dont do it . . . . . . .

Last edited by Sarg; 05/21/17 12:18 AM.
Re: Crappie Texture? ? ? [Re: SARG] #12255416 05/21/17 12:45 PM
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Originally Posted By: Sarg
They get softer when the water gets warmer and they are feeding better then in winter months
Winter crappie is much firmer but never as dense as sand bass any time of the year.
Freezing in water makes them even mushier and I avoid it(thats a whole nother thread)
How much fish do you see in the store floating in water?
Exactly why you dont do it . . . . . . .
This I never freeze fish in water .And I thaw in colander


Re: Crappie Texture? ? ? [Re: Jezreel] #12255437 05/21/17 01:03 PM
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Too much water soaked in the meat before breading and cooking makes for mushy feesh.
Everybody has their own way I guess. I freeze all my feesh in water so they stay fresh for long periods, even a year or more. When I cook some I drain the thawed fillets and then pat dry with paper towel. Salt and roll in yellow corn meal. Nothing else!!! When my grease is hot enough to strike a match the cooking starts. Got to be quick here and get them feesh out as soon as they float. Always flaky, even the catfish.


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