I love my crappie recipes, and I know you will too. Some people prefer catch-and-release, I do too, especially when I bread-and-release these fish fillets into hot oil.
Sometimes I keep bass to cook, saving the smaller fish to fillet and releasing the bigger ones. Crappie are also cooked whenever we have a bag full, and that is often. Not much beats a good meal of fresh fish. And there are SO many ways to prepare them.
Frying fillets from crappie is an old standby in our house. I enjoy several stews and chowders that you can use crappie or really, any other type of fish you like.
There are many recipes for fish tacos, so I thought I would give you one that you can also use for other fish.
If you are in a hurry, many fish recipes are quick and easy. You can make appetizers with raw fish, smoke fish or make fish jerky. Most of these recipes you can use with your favorite fish, so experiment if you like one.
Fish taste good and are good for you. So enjoy fishing. Now on to my crappie recipes.
DEEP-FRIED CRAPPIE RECIPE (works well with any fish)
1 lb crappie fillets
1 cup beer
3 cups flour
1-1/2 tsp baking powder
1-1/2 tsp oregano
1-1/2 TBS garlic powder
1-1/2 TBS onion powder
1/2 tsp basil
1-1/2 tsp homemade cayenne pepper, or to taste
1-1/2 tsp freshly ground black pepper
1-1/2 tsp kosher salt
Orange Crush soda
Place the above ingredients in a bowl and mix. Whisk in enough orange crush to make a batter.
In a large heavy skillet or deep-fat fryer, heat 2-3 inches of canola oil to 375 degrees.
Dip the fillets in the beer and then coat completely with the
batter. Fry until golden brown and drain well on a paper bag. Serve
with lemon wedges, tartar sauce and hot sauce.
This crappie recipe produces a chowder that is thicker than the recipe
above. For the evaporated milk, I mention one to two cans depending on
how thin or thick you want your chowder. Only use one can for a thicker
POTATO AND CRAPPIE CHOWDER
4 cups hash brown potatoes
4 cups crappie fillets, chunked
1/2 cup celery, diced
1/2 cup onion, diced
2 cans cream of mushroom soup
1/4 tsp garlic powder
1/4 tsp onion powder
1 to 2 cans evaporated milk
1/4 cup melted butter
In a saucepan, boil potatoes until fork tender. Add the fish chunks and remove when cooked. Saute the celery and onion until tender; drain.
Combine all into one large dutch oven or pot. Now add cream of mushroom soup, evaporated milk, and butter. Simmer together until hot. Do not boil or milk will curdle.
Simple and hearty soup that tastes great with salad and fresh bread. You can top this soup with crumbled bacon and shredded cheese.
HOMEMADE CRAPPIE PATTIES
3 cups cooked crappie fillets
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 cup potatoes, shredded (or mashed potatoes)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 egg, beaten
cracker crumbs ground in blender
2 TBS butter
2 TBS canola oil
Mix or grind the fillets, onion, celery, and potatoes together. Now add the salt, pepper, and egg together. Form into patties.
Heat the butter and canola oil in a skillet on medium-high and roll the patties in the crushed cracker crumbs (say that 5 times fast).
Fry the patties until they are golden brown on each side.
2 TBS homemade unsalted butter
1 garlic clove, minced
4 tsp flour
3/4 cup milk
2 TBS fresh lemon juice
1/4 tsp kosher salt
freshly ground black pepper, to taste
1/4 tsp dried dill (optional)
Heat the garlic and butter in a saucepan on medium, and whisk in the flour until it forms a smooth paste. Gradually stir in the milk and bring to a boil. Cook for two minutes while whisking the sauce.
Remove from the heat and add the lemon juice and season with salt and pepper. Serve with the crappie patties.
If you like shrimp scampi, you will enjoy this crappie recipe.
CRAPPIE SCAMPI RECIPE
Place foil over a cookie sheet and spray with oil. Sprinkle garlic, butter and bread crumbs over the fillets (or you may use McCormick California Garlic Powder).
Place under the preheated broiler and cook until fish flakes with a fork.