Oh yeah, what is "Tony C's"? Some kind of seasoning or breading? I didn't see it at Wal-Mart, so do grocery stores sell it?

--Eric

It's cajun seasoning. Tony C's is Tony Cacherie (sp? - too lazy to go downstairs to check). It is available at many of common supermarkets.

Try Tony C's jamalaya and other dry mixes too. I'm from Louisiana and it is good and a lot easier than starting from scratch with ingrediants.

Good cooking.

Wrap 'em in foil with butter, garlic, and lemon pepper seasoning then throw them in the coals for 5 minutes, flip them and cook for another 5.

I just can't get away from shaking in Zaterane's corn flour meal and into the 350 degree oil.
Some of the baked recipee's look good though.

Thanks UJC. I'm not cajun, but my old buddy from when I lived in Jackson is cajun from near Metarrie? Dunno how you cajuns spell things, but he and his wife are my daughter's godparents and miss fishing for crappie with him.

Joe, I hear ya. I just think crappie and catfish are meant to be fried, though I know boiling is more healthy.

For those who like zuchini & mushroom, try this.

Get you some zuchini & large mushroom, slice them 1/4 thick. Butter your foil, lay out the zuchini on the foil to cover the area where the fillets will go on later. 1 coat of butter and sprinkle your fav. seasoning. Lay over the zuchini with the sliced mushroom and butter w/ seasoning once again. Now it's time to lay on them yummy crappie fillets. If you are to wrap the foil, then repeat the process on top of the fillets as if your zuchini acts as bread on a fish sandwich.

You wouldn't believe how moist and flavorful everything is...
PIG OUT!!!

Put some variety in yo life boys. Them craps don't always have to be boiled in oil. Then again...I had um fried fo lunch today.

Thanks for all the great recipes. I have only fried them before.

Take a 8"X12" Pyrex dish with sides, and fill half full of seasoned filets. I like salt, pepper, and a little garlic salt.
scatter a stick of butter pats on top. spread on a can of crushed Rotel with peppers, and a sliced onion on top. cover with foil, and bake for 30 mins, at 350.

Remove foil and drain fluid. very carefully.
on top cover with 1 lb. of fresh fried bacon bits, green onion tops, and pepper jack cheese.

Place back in oven, uncovered for about 5 min., or until cheese melts good, remove and serve.

Careful, Filets will fall apart. Also excellent with other fish. I have made it with catfish, Red Snapper, Specks, and Dolfin. All are great. Crappie are a very tender and will fall apart if handled too much.

Goes good with fresh corn on the cob and a glass of white wine.

It's from Opelousas LA, my home town. A good friend is their financial/accounting head. The website is http://www.tonychachere.com/

Eveyone always ask me what spices do I cook with and my answer is always,"Tony Chachere's and...." It's good on eveything and their dirty rice is as good as my grandmother's from stratch.

I recommend the "More Spice" blend, it's not as salty as the regular.

Try Tony's, chopped cilantro, chopped basil, and some olive oil. Grill or pan fry and it is great and healthy. But you know cajuns, fried anything is one of our food groups.

By the way, Zatarans ain't cajun (it's New Orleans-good but different) and Tony's fish fry is a tad better if you can find it. Tom Thumb usually does.

All great ideas! Any more ideas for other fish?

Looks like I'm going to have to try baked crappie, thanks

ONTAP, love your recipe and I wonder why would anyone do anything to a crappie fillet but dip it in your favorite beer, roll it in flour/corn meal mix and your favorite seasoning? Pop the top on another cold beer for your personal consumption. Heat up a cast iron skillet or pot of good old peanut oil on the fish fryer and fry them babies up. Thats the way you cook crappie.

dats da way I dooz it

keep cookin' em up right mitzbob