any recipes for cooking crappie on the grill or oven?

Wrap 'em up in foil with butter and your favorite seasoning (Tony C's, Lemon Pepper, A1 Steak Sauce, Montreal Steak Seasoning) and grill in the foil. If you're really adventourus slice up some Jalapeno's and put in there as well !!

I never tried it with A-1 steak sauce, interesting , I will have to try that sometime.

For the grill:

- Fillet the fish out, but go on through the end of the tail...leaving one side with the skin on. Lay them on the grill skin side down and brush with lemon butter/garlic or whatever else. Grill until the edges of the skin curl up and have at it

Both sound great...thanks for sharing. Have been looking for an "alternate" plan for cookin crappies.

Hey DJ, that sounds like a good way to do it (easier than my foil wrap). But do you scale the side where the skin is? Does it matter?

I like them on the George Foreman oddly enough. Melt some butter in bowl or dish. Mix in some Tony's. Coat both sides of the fillets really well. Sit them in the fridge and pour the left over butter over them. Let the butter gell around the fillets then throw them on the Foreman for 4 or 5 minutes. QUICK, EASY TO CLEAN, and GOOD!

Can you heat oil up to 350 in an oven????? I have always hated doing anything with my crappie other than dropping em in hot grease.

I have baked them once or twice. I can't remember the recipe but I mixed a little miracle whip with some parmesan cheese, salt, pepper, etc. Laid the fillets out in a baking dish, put the mixture on top and bake them for 25 minutes or so. Finish under the broiler until they get good and brown. They were good like this (not as good as deep fried) but everyone ate them up and asked for more.

Ol Earl,
Yea leave the scales on I have found that it works better. Alot of people call this crappie on the half-shell and just play around with what you season it with. Its pretty good but nothings better than the good ol artery clogging method. IMO

Nope...leave the scales right on there. These are very good.

Here's another good one for the oven:
- In a bowl, combine some mayo and a little lemon juice to thin it down.
- In another bowl, crush up some potato chips (not corn chips, as they get soft in the oven) of your favorite flavor.
- Dip fillets in the mayo mix, and then roll in the chips
- Bake at 375 until the chips are toasted brown.

This is a dang good recipe...can change the flavor of the chip for a different taste each time.

Put a layer of sliced onion on the foil, under the fish. This adds to the flavor and keeps fish from sticking to foil. Season fish with Chef Pauls Cajun Fish Magic. Add 2 good sized pats of butter over the fish. Wrap and broil over a hot grill till onions brown. If you got a good nose, you can smell when the onions have browned and it's time to eat. Yum Yum!

Start with really fresh crappie. nmix up a solution of 50% soy sauce 50% mayo 50% mustard. No wait that's more than 100%....change that % to lbs.. yea that,ll work. Now get your grill put in 20 lbs of charcoal, half a gallon lighter fluid call your brother-in -law over and asked him to set a match to it while you go to get a spatula. Take the crappie cover incase them in about 6" of mud then put on the grill and bake until the mud cakes up and falls off.

Go to KFC and pick up some chicken!!!!!!!!

Here is a really good tastin one that is quick and easy.
Melt 1/2 stick of butter in a glass baking pan the size you need to cook for your needed servings. Dredge both sides of fillets in the butter and arrange them in the pan by overlaping fillets to try to get an even thickness of fillets. Sprinkle with your favorite seasonings and then cover with a layer of Progresso brand Italian seasoned bread crumbs. Broil about 8 inches below heater in oven for apx. 10 minutes. Do not go anywhere or do anything while broiling (except drink beer). Watch them and if a spot starts to burn, put some butter on it. After 10 min. take them out and test by turning a fork in a thick spot. If it flakes, then serve.
PS, if you find a spot that is not fully done on serving, Micro for 20 seconds.
I have passed this recepe to many people and they all come back bragging about how easy and delicous it is.
Enjoy!

get you a black cast iron pot. some tonys herb and seasonings shaken over the top of some filets and the back side for a good measure. get that pot smokin hot outside. a little butterin the pan lay fillets in pot and don't touch for a few min. flip when blk do the same to the other side. remove, a little lemon over the top and let rest a few min. VERY VERY GOOD

Though I've broiled crappie in foil before when I lived in Jackson, MS with some garlic/lemon/butter (was very good), now I prefer frying them.

I have a burner on my new outside grill and new 14" wok, I think I'll stick to the ole Louisana Lemon-Pepper Breading with a little cornmeal mixed in. Then fry the suckers! Yum...

--Eric