Went fishing for Crappie for the first time in my life today. Was blessed with 10 keepers from 10-14 inches. It was a blast. I have them fileted already...what are your favorite ways to cook 'em?....grill ideas, batter ideas, deep fry ideas, baking ideas? Any suggestions appreciated. Be the way, caught them just south of the 1374 bridge on Stubblefield Road (West of Willis). Minnows under a bobber and it was more fun that I ever though it would be. Can't wait for some good recipes for the crappie. Thanks and I may see you there next Saturday or Sunday....I'm the one who flies the US flag even when bank fishing. Thanks again.

McCormick Fish and Chips batter. Cant go wrong with it. Pretty close to a Long John Silvers batter, but better.

Mix 1 egg with one cup milk. Dredge the fillets through the mix and then drop them in a ziploc bag full of Progresso brand Italian seasoning. Deep fry @ 350 degrees until they float. OR!

Mix flour and cornmeal in a ziploc bag. Add your favorite seasonings. Dip the fillets in beer. Drop them in the flour/corn meal. For extra coating dip them in the beer again and then back in the mixture. Deep fry @ 350 degrees until they float.

Salt, pepper, cornmeal and fry at 350 until the fillet floats then take them out. For those sensitive to salt/sodium, use Salt Free Fiesta Fajita Seasoning and cornmeal, that's my favorite or grilled with butter, garlic and squeeze of lemon or lime juice.

To me the best is the simplest

Louisianna Fish Fry

Mix one egg into one cup of milk and add Frank's hot sauce to taste. Dredge in blue bag Louisiana Fish Fry and fry in peanut oil at 350 deg f until the fillets float.

Crappie Dip or Spread

2 cups of flaked crappie(6-8 filets)that have been boiled gently,with 1tsp dill and 1tsp lemon juice in water for 3-5 minutes.
after boiled and flaked add
quarter cup bell pepper any color
quarter cup chopped onion
quarter cup chopped green olives
quarter cup chopped black olives
toss with fish and add half cup mayo of your choice.
season with salt and pepper serve with crackers.
also works great with croakers and whiting from salt water.

I've heard that boiling them in Crab Boil and then dippin em in butter is awesome, WT Lobster. I have not tried this but, heard it was good. I like friend, grilled or pan seared.

I gave it a try tonite again, and you're spot on. It was firm and had a good coating and absolutely molicious. I'll never use anything else.

I filet, cut the ribs out, then cut the filets in 1 inch finger strips. Dredge in milk (egg helps the cormeal to stick) then in cornmeal twice. With just enough hot oil in an iron skillet to half cover the steaks I fry them one side then the other. Not very cause not much meat and they taste awful if over cooked.

They are perfect for then kiddies cause no bones and no utensils needed to eat them. Add some hush puppies and french fries and you got a good tasting meal.

I will grill the large ones, just like I grill redfish and fry the average sized ones like a I fry bream. Both recipes are on my site:
www.LouisianaFood.info

filet or whole.wash,salt to taste,yellow corn meal.hot oil (the kind you like) cook till done.practice makes perfect.

Definatly in oil. Do yourself a favor and don't ruin them with cornmeal unless it is a fine grind you may as well throw some sand in it as that is the texture that you will end up with!!!!

what size hole.

the size hole is up to you.