How do yall prepare your crappie! I filet mine. Wash the meat. Roll in cornmeal and straight in to the hot oil. Cook em till they float to the surface. HEAVEN!!!!

I like a little Tony's with mine !!!

3 to 1 corn meal to whole wheat flour and a BUNCH of garlic salt. Wet filets with milk and shake in a jumbo zip-loc bag and drop in 350+ degree rice bran oil. YUMMY!

Coat with Creole Mustard. Bread with Louisiana Fish Fry in the BLUE bag. Fry. No other seasonings are needed. Resist the urge to slap yo' momma!

first season with some lemon pepper, seasonal all, a little chili powder , brown sugar, then roll in italian bread crumbs. fry em till they float, then get you some sweet pickle slices , and take a bite of crappie, toss a pickle slice in your mouth, and your eating good for sure.

Don't forget not to brush your teeth to keep the taste in your mouth!

Seeing how Texas is famous for a good old fashioned chili cook off, it would appear a day should be set aside for comraderie and a Crappie Filet and Fixings Cook off.

I want to try everyones recipe!

Jeff

Well I soak the filets in Shiner Bock for 30 minutes in the frig. then coat them with cornmeal fish fry with creole seasoning mixed in. And also some fresh ground black pepper.

Never heard of that..I'm going to try the Shiner idea

Soak in any beer for 30 minutes. Then whip up a couple eggs and dip the filets in the egg wash. Now roll the filets in Kelloggs Corn Flake Crumbs (available in the baking isle). Then hit the grease! If you like em crunchy, you will never go back to corn meal.

That's how I roll too. I like it with creole or regular mustard.

Lousiana brand , 2/3 blue label, 1/3 yellow label.

peanut oil , 375 deg ,


Or Crappie Pamesean.
http://texasfishingforum.com/forums/ubbt...ipe#Post5496261


Mo

X2

Oops. It posted double

This was just the wrong thread for me to read. Haven't eaten since Tuesday afternoon prepping for the doc. Even without pics this qualifies as food porn.

I don't have time to cook anything later today, but I think I'll stop by the flying fish when I get through here.

But back to the thread. I have been a Zatarains fan for most my life. I recently tried some fine ground white cornmeal that I have gone to with just salt and pepper.

I cook in very heavy cast iron at 375


My old recipe was a double dip.
Water
Flour
Egg and milk mixture
Zatarains

If you got too much egg it would take the quality of a tempura.


The new shuffle is quite simple
Water
White cornmeal with salt and pepper