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.