Author Topic: Cooking crappie  (Read 2886 times)

Offline MR.CRAPPIEMN

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Cooking crappie
« on: Dec 29, 2016, 04:38 PM »
 Just wondering how you guys cook your crappie. They seem to be soggy!

Offline Dave R

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Re: Cooking crappie
« Reply #1 on: Dec 29, 2016, 09:34 PM »
I pat the fillets with paper towels. Roll in flour, then egg wash, then Panko, then fry in hot oil.

Offline Reinert

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Re: Cooking crappie
« Reply #2 on: Dec 31, 2016, 07:42 AM »
Dip dry fillets in yellow or a spicy mustard yes mustard then your favorite breading and fry in hot peanut oil.perfect

Offline italianice77

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Re: Cooking crappie
« Reply #3 on: Dec 31, 2016, 10:53 AM »
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.
it's all fun and games till somebody looses a walleye!!

Offline captain54

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Re: Cooking crappie
« Reply #4 on: Dec 31, 2016, 11:04 AM »
      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.

Online Unclegillhunter

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Re: Cooking crappie
« Reply #5 on: Jan 03, 2017, 07:23 AM »
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

Offline perchnut

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Re: Cooking crappie
« Reply #6 on: Jan 03, 2017, 08:48 AM »
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!!

Offline Tye

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Re: Cooking crappie
« Reply #7 on: Jan 03, 2017, 08:55 PM »
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

Offline SDFlagChaser

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Re: Cooking crappie
« Reply #8 on: Jan 08, 2017, 12:19 PM »
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.

Offline Scout 24

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Re: Cooking crappie
« Reply #9 on: Feb 11, 2018, 03:07 PM »
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.

Offline Sandcountrylivin

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Re: Cooking crappie
« Reply #10 on: Feb 11, 2018, 03:17 PM »
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.

Offline Van_Cleaver

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Re: Cooking crappie
« Reply #11 on: Feb 18, 2018, 10:35 PM »
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!

Offline Snitch#8

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Re: Cooking crappie
« Reply #12 on: Feb 22, 2018, 06:04 PM »
I mix:
1 box       Drakes
1 cup       flour
2 Tbl.       Andy's Cajun
1 Tbl.       Ranch Dressing mix
1 tsp.       Pepper
1 tsp.       Salt

Put all of the ingredients in a gallon zip lock,  allow fish to drain well then shake them in the mixture.  Place them on a cookie sheet and allow them to soak some of the moisture out of the fish.  Shake them again in the mixture and pan fry them in olive oil and butter, until crispy.  Do you think they are soggy or mushy?  A lot of people don't like specks, my wife included, because she doesn't like their texture.  They aren't as firm as other fish, giving them a soggy feel when eaten.

Offline UFCreel

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Re: Cooking crappie
« Reply #13 on: Feb 24, 2018, 07:50 AM »
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.
Flags up! Bobbers down!

Offline potatoe

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Re: Cooking crappie
« Reply #14 on: Nov 22, 2018, 05:51 PM »
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.

Offline bootstrap

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Re: Cooking crappie
« Reply #15 on: Nov 22, 2018, 06:11 PM »
i use a paper towel. throw the crappie away, eat the paper towel.

Offline RyanW

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Re: Cooking crappie
« Reply #16 on: Nov 22, 2018, 09:20 PM »
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.
“When the fish are biting, it really doesn’t matter what you’re using. When the fish aren’t biting, it really doesn’t matter what you’re using” - Uncle Dave

 



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