1 tsp. garlic powder
1tsp. chili powder
2 tsp. seasoning
1 tbsp. cajun seasoning
1 tsp. dry mustard
1 tsp celery salt
1/2 cup chopped celery
1/2 cup chopped onion
1 tbsp. Cajun seasoning
1 tbsp. lemon juice
1tbsp. Worcestershire sauce
1 cup sour cream and 8 oz. cream chees
Put 6 cups of water into a pot and mix in onion salt, garlic salt, paprika, chili powder, salt, pepper, seasoning, cajun, celery salt. You can put in or take out any seasonings for taste. Add 2 cups of crappie fillets and boil for ~20 min. until meat starts to flake. Drain meat and chill in freezer for 20-30min. Then mix in sour cream, cream cheese, chopped celery and onion, lemon juice, Worcestershire sauce, and 1 tbsp cajun seasoning. This can be served on veggies, crackers, or in sandwiches.
2 tablespoons sugar
2 tablespoons paprika
1 tablespoon lemon-pepper spice
2 teaspoons fresh-ground black pepper
1 teaspoon salt
Sprinkle a mixture of the other ingredients on the fillets after lightly coating them with olive oil. Cover and allow to sit in the refrigerator while you fire up the grill. Lightly coat the grill or cooking grates with olive or canola oil to help keep the fish from sticking. Then grill each side for about 2 minutes until the fish begins to flake easily with a fork. Serves 2 to 4.
Mix up two tablespoons of sugar, paprika and black pepper. Add one teaspoon of salt and one tablespoon of lemon-pepper spice to the mix. Then lay out your fillets in a platter and coat them with olive oil. Spread the mixture on the fillets in a thin layer and place in the refrigerator until you’re ready to cook. Grill fillets for about two minutes on both sides or until the meat begins to flake apart easily. This recipe is to be used with approximately one pound of crappie.
Place the crappie fillets on a piece of foil after sprinkling on some Mrs. Dash seasoning. This seasoning will add flavor and keep the fillets from sticking to the foil. If you prefer a different seasoning be sure to coat the foil with oil to prevent sticking. Now brush on a dash of butter, lemon juice and sprinkle on some pepper to add to the flavor. Close up the foil and grill about five minutes. Open up the foil and continue to cook until the crappie fillets begin to flake.
One of the fastest but tastiest ways to grill crappies is by marinating the fillets in your favorite dressing for two to three hours prior to grilling. Zesty Italian is one of the best dressings to use but you can choose whichever one produces the flavor you like best. Place the marinated filets on grill and cook slowly until the meat begins to flake away easily.
Lay out your crappie filets on a platter and coat with a layer of melted butter. Sprinkle with pepper, salt and a Cajun seasoning for added flavor. Place on grill and cook about two minutes on both sides. Just before the filets are done coat with a salsa and cheese mix. Prepare a dish of Spanish rice and place the cooked fillets on top of a serving of rice.
When grilling your crappies you have several options as to how to place them on the grill. The best way to get that smoky flavor is my grilling directly on the grate. You’ll need to make sure it’s clean and oiled down first to prevent the fish from sticking. You can also purchase a grilling basket and this will make it easier to cook the fish and transfer it to the platter without tearing the meat apart.
One more option is to wrap the crappie filets in aluminum foil. This method is not as popular because it cuts back on the smoky flavor that most people expect when grilling. However, many people use foil when coating the fillets with seasonings to help hold in the flavor.
To ensure the crappies are cooked evenly, make sure the filets are consistence in thickness. In other words, don’t cook if one end of the fillet is a lot thicker than the other. Instead, trim it down evenly first. You can cook the parts trimmed off as well. Another option would be to place the thinnest side of the fillet over the part of the grill with the lowest heat.
To get the best taste when grilling crappie be sure to thoroughly clean the grill before starting. Any residue left on the grill from other foods is not only unsanitary but it will also change the taste of your fillets. It’s also a good idea to oil the grate to keep the fillets from sticking as easily. Have the grill heated to temperature before placing the fillets on it and they will cook better
Crappie filets, or can substitute almost any fish filets that you like
1 cup of black beans, cooked
1/4 cup chopped bell pepper
1/4 cup chopped tomatoes
1/4 cup grilled corn, kernals cut off the cob
Fresh cracked black pepper
Start out by building a medium fire in your cooker. For this cook I used the Weber Kettle, so for me that means 3/4 chimney of lump charcoal, fully lit when dumped into the grill, banked on one side. Start with clean crappie filets, skin removed, dipped in melted butter. Remove the filets from the butter and season with cajun seasoning. Carefully put a light coat of olive oil or other cooking oil on the grate and place the filets on the grate right over the hot coals. Let the filets cook for about 3-5 minutes, depending on the thickness of your fish, obviously the thicker they are the longer you want to let them go. Flip the filets, and let them cook for another 3-5 minutes, or until the flesh is opaque and flakes easily. Combine the black beans, grilled corn, tomatoes and bell peppers in a bowl. Crumble the blackened crappie filets and add to the bowl. Mix the salad thoroughly. Pour a little balsamic vinegar over the salad for a dressing, and top it off with fresh cracked black pepper
1/2c non iodized salt
1 quart water
Whole crappie. Gutted, scaled, and beheaded (or very thick catfish fillets). I don't fillet the crappie as they would be too thin
wood chips of your choice. Fruit wood works best but hickory and oak are okay too.
Detailed Cooking Instructions
Dissolve the first two ingredients in the water and soak the fillets in it for 12-24 hours. No longer or it will be too salty. Pull the fillets out, pat dry, and set out to "dry" for 1 hour at room temp. A thin glaze will form over them. Smoke fillets for 3 hours or so. Remove from smoke, let fillets come to room temp (15 min), then refrigerate. I vacuum packed my fillets and refrigerated them. Put them in the freezer if they will not be consumed in 14 days. For a quick and easy appetizer: De-bone and remove skin from one of the above smoked fillet. Break up the meat a little bit. Add this to a block of cream cheese. Add some green onion Mix well in a kitchen aid style mixer. It mashes the meat up a bit. Chill for awhile Serve as dip over ritz crackers. 200 degrees for 2-3 hours will give you a pretty consistent product. You will need to check for doneness when you first do this. You want it cooked through, but not dry. I would put about 6 fillets or whole fish on first. Pull one off after 2 hours and check for doneness. Repeat as required. Your mileage may vary. Fish will smoke dry quickly, so you have to pay attention to the temp and time. Not too hot and not too long.
3⁄4 cup flour
dash salt and pepper
Cover bottom of frying pan 1⁄2 inch deep with veggie oil. Heat on medium high until a dash of flour bubbles in the oil. Salt and pepper crappie, then roll fish in flour until it is coated. Place crappie in hot oil and cook, flipping until both sides are brown. Serves 2.
salt and pepper
Bisquick Pancake mix
Dip fish in milk. Drain, then sprinkle with salt and pepper. Dredge fish through Bisquick Pancake mix. Cook crappie in hot oil 1/4 inch deep over medium heat until both sides are browned, under 10 minutes. Drain on paper towels and serve. Serves 2.
1⁄2 cup butter, melted
1⁄2 cup beer
1 cup flour
1⁄2 cup cornstarch
Beat eggs and mix with butter and beer. Stir in flour and cornstarch. Heat oil on high in deep fryer. Dip each fish in batter and then fry until golden brown. Drain on paper towels and serve. Serves 3 to 4.
2 tablespoons olive oil
1 1/2 cups celery, diagonally cut
1 green pepper, cut into 1/4-inch strips
1/4 cup green onions, chopped
1/2 cup fresh mushrooms, sliced
1 tablespoon cornstarch
1/4 teaspoon garlic powder
1/4 cup soy sauce
1 1/2 cups chicken broth
Heat oil in heavy skillet. Cut crappie fillets into 1 1/2-inch strips. Sauté the crappie fillets and vegetables for 3 minutes. Add cornstarch, mixed with seasonings, soy sauce and liquid. Bring to a boil for 3 minutes, until thickened and hot. Serve over hot cooked rice. Serves 4.
1 lb crappie fillets, cut into 2-inch long strips
2 tablespoons olive oil
½ teaspoon finely chopped garlic
¼ teaspoon black pepper
¼ cup white wine
1 cup heavy cream
2 tablespoons grated Parmesan cheese
Cook linguine according to directions and set aside. Heat olive oil on medium high heat in a stove top pan and add crappie fillets. Cook until about 4 minutes, then add garlic and pepper. Add wine. Reduce wine for 30 seconds. Toss cooked linguine into crappie. Remove to dish and sprinkle with cheese. Garnish with parsley. Serves 3.
6 tablespoons butter
1 cup milk
1 cup flour
2 tablespoons seafood seasoning (mix into flour)
garlic salt & black pepper
Dip crappie fillets in milk then lightly coat the fillets with flour and seafood seasoning. Heat butter in stove top pan. Sauté crappie fillets in butter 4 minutes on each side. Sprinkle to taste with garlic salt and pepper to taste and serve. Serves 4-5.
½ cup flour
½ cup cornmeal
½ cup milk
Season crappie with seafood seasoning. Break open egg and mix with milk, stirring until egg is beaten. Combine flour and cornmeal. Heat olive oil in a pan, just covering the bottom. Dip crappie in milk and eggs then roll in flour and cornmeal. Sauté quickly over medium high heat until crappie is golden brown, 7 to 9 minutes. Serves 3.
I then use spray butter or regular tub butter and butter the bottom of the pan and put a good amount of extra butter in there for the fish to absord. Get some Black Label Maple Bacon or your favorite bacon and depending on the size of the fillets, wrap each piece seperately or weave the bacon over the fillets. Bake on 350 for 17-25 minutes and enjoy. Pretty basic stuff but it's really delicious!