5 Delicious Crappie Recipes

Crappies are a widespread panfish species known for their feisty fights against those who want to capture them but a rod and reel combo might be helpful. Even if professional skills are not needed to be able to fish crappies, make time to take a look at some spinning reels as they can still prove to be a challenge to deal with. They are pursued for their mild taste and soft texture but also for their food value. You can use fishing tackle like spinning reels, fishing lure, crankbaits or cameras to target them or you can find more info about how to ice fish for crappie.

Crappie scampi

Like in all other fish recipes, crappies must be cooked carefully to avoid over-cooking. A good idea to remember is that there are more chances of getting a mushy texture if the fish has been freezed. Cooking them fresh is highly recommended.

What you will need:

• 6 crappie fillets
• ½ cup of melted butter
• ¼ cup of lemon juice
• 2 garlic cloves, minced
• Dry parsley
• White dry wine
• ½ cup of breadcrumbs
• Salt

Instructions

1. Preheat the oven to 370°F.
2. Mix the melted butter with the lemon juice, 3 tbsps of white wine and the garlic.
3. Place the crappie fillets into a glass baking dish.
4. Pour the butter mixture over the fish.
5. Sprinkle the top with breadcrumbs, salt and parsley to taste.
6. Broil in the oven for 20-30 minutes.

Crappie tostada

What you will need:

1. 6 crappie fillets
2. ¼ teaspoon of salt
3. 2 lemons, juiced
4. ½  tbsp of pepper
5. 2 tbsp of olive oil
6. ½ cup of corn
7. 8 corn tortillas
8. 1- ½  cup of drained black beans
9. 2 cups of shredded jack cheese
10. 2 cloves of minced garlic
11. 1 red onion, ring sliced
12. 1- ½ cup of chile salsa
13. 8 slices of ripe tomato
14. 1 dark Mexican beer
15. 2 cups of shredded romaine lettuce
16. ¼ cup of sour cream
17. 3-4 tbsp of cajun

Instructions

1. Marinate the fillets with dark beer, lemon juice, garlic, onion and 2 tbsps of olive oil for 30 minutes.
2. Heat the oil in a skillet over medium-high heat, and cook the fillets until they flake easily. Season with Cajun spices and make sure to avoid over-cooking the fish.
3. Set the fish aside, and sauté the corn and onion for 3-4 minutes.
4. Place one tortilla on a plate, and pour ¼ of the corn and beans into it. Top with a few onion rings, ¼ cup of Monterey Jack cheese, two crappie fillets and salsa to taste.
5. Place a second tortilla over the salsa, and top with 1 tbsp sour cream, the lettuce, and more cheese.

Beer Battered Crappie

What you will need:

• 12-15 Crappies
• ½  Tbsp Salt and ¼  tbsp Pepper
• ¼  Tbsp Paprika
• One 12 oz. can of Beer
• 4 Cups Peanut Oil
• 1 Cup Flour

Instructions

1. Wash, and fillet the crappie and then sprinkle the spices on.
2. In a large bowl, combine the flour, paprika and half a cup of beer. Mix thoroughly, and gradually add more beer as you’re making the batter.
3. Pour peanut oil into a deep pan, and turn on high heat.
4. Coat fillets in the batter then carefully drop them in the pan and cook on each side for 3-4 minutes.

Foiled-baked crappie

What you will need:

• 2 pounds of crappie fillets
• 3 tsp lemon juice
• 3 tb butter
• ½ tsp of garlic pepper
• Teriyaki sauce

Instructions

1. Place the butter rubbed fillets on aluminum foil.
2. Add the lemon juice, sprinkle the pepper, and pour Teriyaki sauce to taste over the fillets.
3. Fold the foil tightly, and bake or grill for the next 15 minutes until the fish easily flakes.

For the Teriyaki sauce:

• ¼  cup of soy sauce
• 1 cup of water
• ½ tsp of ground ginger
• ¼ tsp of garlic powder
• 5 tbsp of packed brown sugar
• 2 tbsp of cornstarch
• ¼ cup of cold water

Instructions

1. Mix the first five ingredients, and heat in a saucepan.
2. Dissolve cornstarch into cold water, and add to your mixture.
3. Heat until the sauce thickens.
4. The Teriyaki sauce is not a mandatory ingredient. It can be replaced with basil and dill to taste.

Crappie cakes

What you will need:

• 1 tbsp butter
• ½ sweet onion, finely chopped
• Red bell pepper, seeded and finely chopped
• 2 tbsp butter
• Cooking oil to cover the bottom of a large pan
• 1 to 1½ lbs crappie cooked and shredded
• 1 tsp minced garlic
• 2 tbsp of almond flour
• 2 tbsp of coconut flour
• 3 tbsp of breadcrumbs
• 1 teaspoon dried red pepper flakes
• ½ teas Lawry’s or McCormick’s Lemon Pepper
• 1 teaspoon Old Bay Seasoning (or Cajun seasoning)
• 3 tbsp mayonnaise
• 1 egg

Instructions

1. Sauté the peppers and onions in a medium buttered pan for 5 minutes over medium heat.
2. Skin and fillet the crappies and then boil them in a large skillet until the fish starts to flake.
3. Start making the batter by mixing the flaked fish fillets, cooked onion, and peppers, minced garlic, old bay, lemon pepper, almond flour, breadcrumbs, pepper flakes, coconut flour, mayonnaise, and egg thoroughly.
4. Use an ice cream scoop to form batter balls that you will flatten on a plate.
5. Carefully drop each patty in the skillet, its bottom covered with oil, and cook on each side until browned.
6. Drain on a paper towel, and serve.