1/2
lb. crappie fillets 1/2
lb. JIMMY DEAN sausage 4
potatoes, sliced 1
med. onion, chopped 2(10 oz.) cans tomatoes 1
lg. bell pepper 1
tsp. basil
1
tsp. parsley flakes 1
tsp. paprika
1
garlic clove, crushed
Preheat
oven to 350 degrees. Cut crappie fillets into 2 inch strips and Roll sausage into 1 inch balls.
Wrap filets around sausage balls and pin with toothpick to hold
together. Place crappie balls in a baking pan and pour tomatoes in pan along
with sliced potatoes and peppers. Add basil, parsley, paprika and
garlic and cover with foil. Bake for 30 minutes or until vegetables
are tender. Thanks to crappiefishingusa.com
Note:
This
dish can be prepared in dutch oven over a fire.
Crappie Casserole
1 1/2 to 2 pounds Crappie Fillets
1 cup Saltine cracker crumbs
2 cups White Sauce
1 1/2 cups grated cheddar cheese (use 1 cup in sauce, 1/2 cup with crumbs for topping)
Salt and Pepper for taste
Arrange
crappie fillets on bottom of the casserole. Sprinkle cracker crumbs.
Make
another layer of fillets and crumbs
until used up. Pour sauce over all on top. Add mixed cheese and
crumbs on top. Bake for 30 minutes
at 350 degrees. Thanks to crappiefishingusa.com
Saucy Cheese Crappie
1 Lb. of Crappie Fillets (6 to 8)
1 can of Cream of Mushroom Soup
1 cup shredded cheddar cheese
Paprika
Spray
baking dish with Pam. Season fillets and put in baking dish. Pour
Cream
of Mushroom Soup over fillets
(undiluted), and top with grated cheese and sprinkle with paprika. Bake
at 350 degrees
for 20-25 minutes. Can be put on
noodles or use as a main dish. Thanks to crappiefishingusa.com
Campside Crappie Stew
1 to 2 pounds of crappie fillets, cut in bite size chunks
3 slices of bacon cut in 1-inch pieces
1 medium onion, sliced to thin rings and separated
1 16-ounce can of tomatoes
1 16-ounce can of white potatoes, cut in quarters
1/4-cup of catsup
1 tablespoon of white-wine Worcestershire sauce
1 teaspoon of lemon pepper
1/4 teaspoon of dried thyme (or to taste)
1 tablespoon of parsley flakes
In
a 2-quart saucepan over medium heat, cook bacon until limp. Add onion
and cook until
onion is browning. Add potatoes,
tomatoes with liquid, catsup, Worcestershire, lemon pepper, thyme, and
parsley.
Chop large pieces of tomato as they
float to the top. Cook 10 minutes, stirring occasionally. Add the
crappie,
cooking about 10 minutes or until
fish flakes easily. Stir often. If desired, sprinkle parmesan or
grated mozarella
cheese on top of soup in a bowl.
Goes great with cornbread patties or toasted french bread and a salad or
cole slaw. crappiefishingusa.com
Baked Crappie
3 pounds of crappie fillets
1 green pepper, chopped
2 tablespoons of butter
3 ribs of celery, chopped
Salt and pepper for taste
1 6-ounce can of tomatoes
1 onion, chopped
2 to 3 lemon slices
2 garlic buds, chopped
Saute
celery, pepper, onion, parsley and garlic in butter. Pour mixture over
fish placed
in a glass baking dish. Season and
add tomatoes. Top with lemon slices. Bake for 30 minutes at 330
degrees.
Recipe will serve 3 or 4 people. crappiefishingusa.com
Parmesian Grilled Crappie
Fresh Crappie Fillets
1 stick of butter or margarine
Fresh grated parmesian cheese
Lowry's Seasoned Salt
Lemon juice
Diced green peppers and onions
Fold
a sheet of aluminum foil in two and form a small "dish". Pour enough
lemon juice
in foil to cover bottom and put
fillets in. Place a generous amount of butter on top of each fillet and
sprinkle each
with seasoned salt and parmesian
cheese. Add diced green peppers and onions and use another piece of
foil to completely
enclose fillets by folding over all
edges. Grill for 5 to 6 minutes on each side. Drain juices and serve. crappiefishingusa.com
Delicious Stir Fry Crappie
1 pound crappie fillets
2 Tablespoons Vegetable Oil
1 1/2 cups celery, diagonally cut
1 green pepper, cut in 1/4 inch strips
1/4 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 Stock or water
Heat
oil in heavy skillet. Cut crappie fillets in 1 1/2 inch strips.
Saute' 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. crappiefishingusa.com
Beer Battered Crappie
12-15 Crappie
1/2 Tbsp Salt and 1/4 tbsp Pepper
1/4 Tbsp Paprika
One 12 oz. can of Beer
4 Cups Peanut Oil
1 Cup Flour
Fillet and wash the
cleaned fish in cold water. In a bowl
add the flour, salt, pepper, paprika and 1/2 cup of beer. Mix the ingredients
and add more of the beer until you have a pancake like batter. Pour the peanut oil in a deep well
pan and heat on high. Dip the fish fillets in the batter until thick-coated and carefully drop
into the hot oil. Cook for 3-4 minutes a side. crappiefishingusa.com
Bacon Grilled Crappie
20 Crappie Fillets
20 Bacon Slices
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
Sprinkle
spices on fillets. Roll up fillets, wrap with bacon and peg with a
toothpick.
Grill over very low charcoal heat,
turning fillets several times. Be sure to put out all flames caused by
bacon grease
with a water spray bottle. Cook
until bacon is brown and inside of fillet flakes. This can also be done
in the
oven broiler, but be sure to use a
drip pan for the bacon grease. crappiefishingusa.com
Mexican Baked Crappie
Fresh crappie fillets
Medium salsa (or your preference)
Chopped green peppers
Shredded cheddar or monterey jack cheese
Line
small baking pan with aluminum foil. Place fillets in pan and cover
with salsa.
Cover with foil and bake at 350
degrees for approximately 15 minutes. Open foil and cover fillets with
cheese and
chopped green peppers. Return to
oven and heat uncovered until cheese has melted. crappiefishingusa.com
Crappie Quesadillas
One pound cooked crappie (crumbled)
Flour tortillas
Shredded cheese
Diced green onions
One small can Diced Green Chilies
2 Tablespoons Cilantro (chopped)
2 teaspoon butter
SAUCE:
1/2 cup Sour Cream
1/2 teaspoon Cumin
1/2 teaspoon Chili Powder
Combine together and mix sauce well!
Place
2 teaspoons butter into saucepan and melt, place tortilla in bottom of
pan, place cheese,
onion, green chilies, crappie and
cilantro on tortilla, fold in half and brown on both sides. Serve with
sauce and garnish
with lemon wedges and sprigs of
cilantro. crappiefishingusa.com
Crappie Cakes
1 cup raw, chopped crappie 1 cup
milk 1 egg 1 cup raw, chopped crappie 2
Tablespoons potato flour (or dehydrated potato flakes) 1 teaspoon
salt 1 Tablespoon minced onion
Put
all the ingredients except the fish in a blender and spin until
thoroughly mixed.
Add the fish and blend until the
mixture is a smooth consistency. Shape the batter into silver-dollar
sized cakes about 3/8ths
of an inch thick, or into one-inch
balls, and fry them in butter or shortening until they are brown. Serve
the cakes hot....either
alone, with a white sauce or a bit
of honey-mustard. crappiefishingusa.com
Crappie Fish Fry
1 lb. crappie
fillets, cut into finger-like strips 12 ounces ale or any full-bodied beer 1 1/2 cups corn flour 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1 cup flour fresh peanut oil or canola oil
Empty
beer into a large bowl. Add the corn flour, salt, paprika, and cayenne
to the bowl and whisk
until you have light and frothy
batter. Refrigerate for a least an hour but up to five days. In a deep
fryer or
deep skillet, heat at least 2 inches
of oil to 375 degrees F. Dredge fillets in flour, shaking off any
excess; then
dip them in the beer batter, coating
them well. Fry in oil until perfectly golden and drain on paper
towels. Serve
with lemon wedges, tartar sauce and
hot sauce. crappiefishingusa.com
Crappies With Rice
2 1/2 cups of flaked crappie meat
2 cups of cooked wild rice
3 chopped hard boiled eggs
3 Tablespoons chopped parsley
3
Tablespoons chopped pimento
1/2 cup of cream
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/2 cup of paprika
Mix all those items well and put the mixture into the top of a double boiler. When the concoction
is piping hot, serve it on toast or hot cornbread. crappiefishingusa.com
Preheat oil in a deep fryer to 350 degrees F. Mix beer and mustard and pour
into a plastic bag. Add fillets and marinade at least 1/2 hours. When
fillets are successfully marinated, dredge in Seasoned Fish Fry Mix. Fry until golden brown.
Remove from oil and drain on paper towels before servings.
Steep (don't boil) about two cups crappie filets
in about 6cups of water seasoned with 2 to 3
tablespoons crawfish/crab/shrimp boil seasoning for about 20 minutes
(until fish
flakes), then drain and chill.
Chop cooked and chilled crappie and combine with:
1 cup sour cream 8
oz. package cream cheese 1/2 cup each celery and onion (finely chopped) 1 Tbsp each lemon juice, Worcestershire
sauce and Cajun seasoning
Serve with chili sauce; dip with Ritz crackers or veggies. Also makes a great sandwich spread (without the chili sauce).crappiefishingusa.com
