I have a little bag of crappies I need to make up. We’ve baked ‘em, fried ‘em, grilled‘em, made tacos, made sammiches, etc.
Anyone done anything interesting? I’m thinking maybe some sort of teriyaki rice bowl but open to suggestions.
Any good recipes you’d recommend?
Go Italian. Scampi. Shallow dish, heavy garlic, onion, lemon, butter, white wine. Finish on broil.
Serve with some pasta and a salad.
Crappie cakes. Bread crumb, egg, mustard, boiled fillets, spices – fry in butter. Few recipes on the internet that are good.
Go Italian. Scampi. Shallow dish, heavy garlic, onion, lemon, butter, white wine. Finish on broil.
Serve with some pasta and a salad.
Take this one step more and add some shrimp over the top. It’s what I do when I need to stretch out the protein and the wife and kids nearly prefer it over fried.
Try those crappies in a chowder. Just sub the crappies for shrimp.
Chowder does sound good. Tom do you have a recipe you use? I mean Jimmy.
Chowder does sound good. Tom do you have a recipe you use? I mean Jimmy.
Ma makes a simple chowder for shrimp but subs the crappie. She cuts the fillets up in 1″ or so pieces and has them ready to add about ten minutes before the soup part is ready to serve. She’s not around right at the moment but I’m assuming any basic chowder recipe will work. The crappie cooks very fast so it doesn’t need to simmer three hours and have it fall apart.
One of my favorite ways to do fish is potato crusted. I take the fresh shredded hashbrowns in the green bag and mix them with parmesan cheese and some Lawry’s. I then set up a simple breading station. Flour seasoned with salt and pepper, some egg wash seasoned with salt and pepper and the hashbrowns. I like to coat the potatoes on one side of the filet so you don’t overcook the fish. Flour, to the egg, the potatoes. Cook them with butter in a pan or on an electric griddle. I like to pair them with alfredo sauce or make an onion cream sauce.
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crappie fettuccini alfredo is awesome. essentially chicken alfredo but swapping fried crappie for the chicken.
Not very interesting, just a little twist on classic breaded/fried. After seeing some YouTubers doing it, over the last year or two I like to soak the fillets in a bowl of franks buffalo wing sauce for a minute or three before getting coated in flour. Game changer. If you like a little vinegar “bite” and minimal heat you’ll probably like it.
Im sure most people have at least heard of it by now, but it’s definitely worth a try. P.s: I’m using the franks buffalo WING sauce, not the hot sauce. It’s a little thicker and has a little less sodium I believe.
Here’s a recipe for what we call sushi bowls.
Dust fish in seasoned flour, egg wash, then coat in a 50/50 mix of coconut flakes and panko. Fry until golden. The fish is fantastic on it’s own this way but we take it a step further and make sushi rice, chop up your favorite veggies, and cream cheese. Mix together in a bowl and add sauces to taste. We particularly like unagi sauce and sweet chili sauce. Of course soy sauce and wasabi to taste.
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