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Crappie Fillet recipies - - - 8 messages. Showing 1 through 8.
jaknik2
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Daily Subscription Msg 1 Posted: 09:28 PM 10/12/06 (CST)
Anyone have a decent recipe/procedure for cooking great tasting Crappie fillets?

I've tried ShoreLunch and a few other breadings but they just flat aren't knocking my socks off. Some of these coatings are spiced up to the point they totally negate the taste of the fish. No corn meal please!

Jak
sportsnut218
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Daily Subscription Msg 2 Posted: 02:15 AM 10/13/06 (CST)
Grandma actually used milk and beaten egg then ground up Ritz cracker crumbs.. but that was 20 years ago. Most people I think would make a "batter" from beer and flour with some salt and pepper and maybe a little hot sauce.. but just guessing from what sounds good



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sportsnut218
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Daily Subscription Msg 3 Posted: 02:31 AM 10/13/06 (CST)
yes, that and this are posted at 2:15 and 2:30 am.. oops smile smiley shoudl be sleeping..never got around to it.



Even a BAD day of fishing is better than a good day of work; paydays excluded!

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CrappieKeith
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Daily Subscription Msg 4 Posted: 08:11 AM 10/13/06 (CST)
Go get yourself some Fry Magic.It is the breading I use.Then I sprinkle garlic salt & cajun pepper on the fillet after it comes out of the oil.
I think shorelunch has too much seasoning in it too.
You could use regular pepper ,but the cajun pepper has many varieties of pepper in it & I think that with all of the people I've made crappies for ,not 1 has said icky.It is usually a fight for the last fillet.
You really should make sure the oil is 350 degrees too. You want hot oil so the cook up crispy instead of getting soft & mushy.You should be able to bend the fillet after cooking and have the meat flake up when it breaks.
A trick for temp is to drop a drop of water in the hot oil & the water should dance on the oil surface. Peanut oil is a great oil too. You can get it hot without burning the oil.Most cheap oils will start to burn & that will add the burnt flavor to the fish,no good.



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IF IT'S WET...IT'S CATCH'N FISH
jaknik2
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Daily Subscription Msg 5 Posted: 09:55 PM 10/13/06 (CST)
CK

Not so sure the Cajun spice would play well with the home crowd, they don't like things too spicey. I have begun using Canola oil and it seems to take the heat without adding that "burnt" taste.

Last batch I cooked was with using Fry Crisp but it got messy dipping the fillets in the egg/milk mix and then the coating.

I might just try a beer batter recipe.

Jak
ryanc
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Daily Subscription Msg 6 Posted: 09:11 AM 10/14/06 (CST)
You guys talking about frying fish.Has got me haveing catfish on mind.





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sportsnut218
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Daily Subscription Msg 7 Posted: 02:12 AM 10/15/06 (CST)
Jaknik the best way to go about the egg/milk mixture without making a giant mess is to get only one hand wet. Put the filet in the milk/egg and put it in the crumbs/breading but only touch the breading with the other hand. You put some on top and then you can touch the filet and not get what some chefs/cooks/people call "club hand." After each piece of breaded put it on a tray until all the breadding part is done.

If you're getting a lot of burnt taste you probably have too much breading (you have to sorta shake off the excess, without breaking the filet of course, before frying.) Depending on the type of pan used (being I mentioned my Grandma's cooking method, she used cast iron) you might have to wipe out the oil after 1 or 2 batches also.. in case there's breading that's burned in your pan.

Everyone's got their own favorite methods, I'm surprised there aren't more responses.



Even a BAD day of fishing is better than a good day of work; paydays excluded!

My Photography Website, includes sports and outdoors pictures

My Photos Blog, I update my website in blog entries.

CrappieKeith
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Daily Subscription Msg 8 Posted: 08:32 AM 10/16/06 (CST)
Keeping 1 hand dry is key ,but get a quart zip lock with the breading in it & shake it up until the fillets are coated.Then throw the bag.All of the mess stays in the bag.



http://www.bucketrack.com/THEJig.html
IF IT'S WET...IT'S CATCH'N FISH
Crappie Fillet recipies - - - 8 messages. Showing 1 through 8.
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