12 Crappie Fillets 12 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.
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Parmesan Crusted Crappie
1. In a wide shallow container, lightly beat the eggs and milk together. In another container, combine bread crumbs, Kraft Parmesan cheese and Italian seasoning.
Note: I know we used freshly grated Parmesan cheese in the pictures for the fish, but ignore that. We found that Kraft Parmesan Cheese gives a bigger Parmesan flavor.
2. Lightly rinse the filets in cold water, and pat dry with a paper towel. Sprinkle salt and pepper, to taste. Dip each filet in the egg, and then in the bread crumb mixture. Gently press the bread crumbs onto the fish to make sure it sticks.
3. Heat enough olive oil to cover the bottom of the pan over medium-high heat. Add the smashed garlic and cook until its golden, then discard or keep for other uses.
4. Cook breaded fish filets for 2-3 minutes each side, or until the bread crumbs turn golden brown and the filets are flaky.
5. Serve with baby greens. Drizzle balsamic vinaigrette on both the salad and the fish, which will add a nice acidic note. ENJOY!
Grate fresh Parmesan cheese over the top of the entire dish. Enjoy!
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Blackened Crappie
This is a very simple recipe, we eat blackened crappie by itself with a meal or more often I use the crappie in tacos. The taco recipe is below.
Crappie filets (As many as needed) Zatarains Blackened Seasoning Salt Garlic Powder Butter
1. Wash the crappie and pat dry 2. Liberally apply Zatarains Blackened Seasoning, salt and garlic powder 3. Heat butter in a cast iron skillet until smoking 4. Cook filets in butter until golden brown 5. Serve as you desire
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Fish Tacos
I use the blackened crappie recipe (above) in these tacos.
Layer blackened crappie filets, cole slaw, and guacamole in soft taco, top with red onion, cheese, salsa, jalapenos, fresh cilantro, and lime juice to taste.
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Crappie Ceviche
1 Pound Crappie Fillets 10-12 Limes 4-5 Jalepeno Peppers, finely chopped 2-3 Garlic Cloves Kosher Salt to Taste 1/2 Small Red Onion, diced 1 Roma Tomato, diced 1 Avocado, diced 1 Cucumber, diced 4-5 Fresh Cilantro, finely chopped
Cut the Crappie into small pieces, one-quarter to one-half inch chunks. Place Crappie chunks into a glass bowl and squeeze limes into the bowl until the fish is completely covered. Press Garlic into the bowl and stir. Add salt and half of the jalapenos into the mixture and stir. Place mixture into the refrigerator, uncovered, for 8 to 12 hours. Strain the excess lime juice from the fish mixture, and add onion, tomato, avocado, cucumbers and cilantro. Stir gently to combine everything. Serve with tortilla chips.
