IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Crappies => Topic started by: MR.CRAPPIEMN on Dec 29, 2016, 04:38 PM
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Just wondering how you guys cook your crappie. They seem to be soggy!
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I pat the fillets with paper towels. Roll in flour, then egg wash, then Panko, then fry in hot oil.
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Dip dry fillets in yellow or a spicy mustard yes mustard then your favorite breading and fry in hot peanut oil.perfect
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I pat the fillets with paper towels. Roll in flour, then egg wash, then Panko, then fry in hot oil.
I do same thing, but with Italian bread crumbs.
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I do same thing, but with Italian bread crumbs.
crappie are very mild tasting fish,you got to spice up your shake or batter. I deep fry at 350-375 degrees till fillets float and that no to long. Drain on paper towels and eat. Crappie fillets are softer flesh but not soggy.
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Drying them with a paper towel helps the first flour layer sick before you put it in the egg wash. If you can get it in your neck of the lake try adding Old Bay seasoning to your flour.
Keep it safe! JDL
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When you take them out of the fryer, instead of putting them on papertowel, where they kind of just sit in oil, i put them on a rack, with pt underneath....then the oil falls through the rack as opposed to resoaking into the fillets......love crappie!!
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Dip dry fillets in yellow or a spicy mustard yes mustard then your favorite breading and fry in hot peanut oil.perfect
I'm going to try that if I can remember it next time I cook fish
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If they are soggy, I am guessing you aren't letting the oil get up to the proper temp before putting the fish in, or you are overcrowding the pan.
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Dip in milk, roll in Shore Lunch and 4 minutes in the deep fryer set at 350 degrees. They are very good, mild, but not as sweet as yellow perch.
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As stated, first you have to pat dry the filet. Or if you use a wetter filet you need to give the breaded fish a half hour to dry through. Otherwise when the filets hit hot grease the water in batter reacts with the oil and your breading is compromised and soaks up oil. Second is over crowding the pan or fryer basket. This is a sure fire way to make a soggy batch of fish. Lastly if you can find a cooling rack that sits a half inch off the counter it is a great way to drain off all remaining oil and get a beautiful crispy exterior.
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Top start with I have been doing most of my cooking with an air fryer. Maybe you sacrifice a little taste but you use no oil so no doubt it is healthier with way less calories. Not much different than most of the above. Pat dry the fillets, dip in a well mixed bowl of egg and buttermilk, dredge thoroughly in your mix of choice; I like Panko style and seasoned Italian bread crumbs. You can also add some Parmesan to the bread crumbs. Then carefully lay them in the basket without overlapping. Cook for 6min. and turn over for an additional 4 at 370 degrees. Usually I just serve with some home made tartar, but at this point you can add whatever floats your boat. Here was tonight's batch caught late yesterday. Pretty tasty!
(https://scontent.fphl2-3.fna.fbcdn.net/v/t1.0-9/27973504_1851958664875690_5518667613719878221_n.jpg?oh=da1016a22aa29f7ae3a8ab2bad0e9172&oe=5B1EB9C0)
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Easy way out. 1 cup original Shore lunch to one cup Cajun Shore lunch. Dip dry fillet in egg, then combined shore lunch. Deep fry at 350.
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I stopped using egg wash, I just get them somewhat dry and use Andy's in what flavor you like. Hit them good with Andy's and then in the fry daddy, it is key to let your oil reach temp and not overcrowd.
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i use a paper towel. throw the crappie away, eat the paper towel.
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As I fillet them, I rinse them in the coldest possible water my tap provides and then put them in an ice water bath. The cold temperature firms up the fillets (especially when fresh). After they've all been filleted and bathed, I pat them completely dry with paper towels (Viva’s work great for this).
For the coating, I make a batter.
Dry ingredients:
1/2 cup flour
Salt, lemon pepper, garlic powder to taste
1 tbsp baking powder (makes them super crispy)
Wet ingredients:
Ice cold water or beer enough so the batter LIGHTLY coats the back of a spoon.
Lightly coat the fillets and pan fry until golden brown in your oil of choice. I like almond or walnut oil. Don’t overcrowd the pan. Upon removal from the pan, salt immediately and drain on a rack over paper towels. This is a great recipe for bluegill as well.
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Dip dry fillets in yellow or a spicy mustard yes mustard then your favorite breading and fry in hot peanut oil.perfect
Interesting might have to give it a try next fry
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Im all about the low carb diets so I roll the fillets in parmesan cheese then egg was and then roll them in crushed pork rinds and fry............. BEST FISH EVER!!!!!!!!
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In my experience they weren’t soggy but as far as texture goes they aren’t as firm as gills and such making them seem soggy. I dredge them in seasoned flour and then into a batter I make of minced onion , flower, baking powder, and a lite beer. Lightly fry and then stage in the oven on a rack over a sheet pan, this keeps them from becoming mushy while you finish frying the other filets.
PS IM A CHEF
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Been doing the healthier methods this winter. Pre heat over to 400 degrees. Dip fillets in egg wash then into crumbs of your choice. I brush a coating of olive oil on a cookie sheet. Lay breaded fillets on cookie sheet cook 5-6 minutes and flip them for 5 more minutes....done Taco time... tomatoes,avocado,onion,sour cheese hot sauce cheese or whatever else is in the fridge. I've been eating a lot of soft tacos,so many combos... so good easy clean up compared to the deep fryer.lol
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Throw some (a lot) kosher salt in that overnight water bath and now you've got something! ;)
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Been doing the healthier methods this winter. Pre heat over to 400 degrees. Dip fillets in egg wash then into crumbs of your choice. I brush a coating of olive oil on a cookie sheet. Lay breaded fillets on cookie sheet cook 5-6 minutes and flip them for 5 more minutes....done Taco time... tomatoes,avocado,onion,sour cheese hot sauce cheese or whatever else is in the fridge. I've been eating a lot of soft tacos,so many combos... so good easy clean up compared to the deep fryer.lol
If not going above 420F, skip the oil in the pan and put down parchment paper. It crisps up the coating better. My wife's trick that has really upped my baked fish game.
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I dry my fillets with paper towels, dip in a egg/milk wash, and cover in corn meal with spices that I've added. I prefer corn meal since it makes a nice, thin coat assuring a crunchy finish.
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1:1:1 cornmeal:flour:cornstarch. Season the flour with old bay and release the fillets into lake crisco @350 degrees F. Cook until golden brown
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I like dipping in milk, adding some light seasoning to Panko, roll 'em in that, then into the oiled fry pan.
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I soak my fillets of crappie perch and gills in milk for 45min or longer.
Then I beat some eggs and milk up to make my egg wash.
Then I make my breading. Flour, black pepper, salt, lowery salt, a little taco seasoning, Crushed crackers, parmesan cheese....
Wash the fish from soaking in milk and dry them. Dip in egg/milk batter. Then shake in the seasoning shaker. Then deep fry.
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they can be soft yes. blacks are better than whites. imo also I split ther fillets and pan fry them longer to crisp. shake in some famous andy's and toss in grease.
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Louisiana fish fry mix, shake of the excess and released into lake crisco.