Beaver Creek Crappie

[Johnsfolly]

2 hours ago, dan hufferd said:

Phil did you figure out how to cook those crappie so they aren't mushy?  I'm hit and miss when it come to crappie filets 

Dan - I don't know if you do this step, but I soak all fillets in ice cold salted water as I am cleaning the fish. I feel that quickly tightens up the flesh. Then I pat them dry and store in fridge before I bread and fry. Crappie are a softer flesh fish than bluegill or white bass. I prefer to eat the bluegill when I am keeping fish for the fryer 😉.

[Ham]

9 hours ago, Johnsfolly said:

 I prefer to eat the bluegill when I am keeping fish for the fryer 😉.

he's not always an iconoclast.

[JQL]

Fish fry oil needs to be 350 to 370 when you drop the fillets in 

and then try to keep as close to 350 as you can a cast iron pot holds heat a lot better than other materials such as aluminum try smaller batches of fish if you have trouble keeping the oil temp up I always fry them until they float to the top and no longer also I try to put same size and thickness of fillets in a batch to drop in the 
I use peanut oil if i am feeling wealthy  otherwise canola or veggie works fine 

 

 

 

 

 

 

[dan hufferd]

On 5/11/2022 at 6:27 AM, Dutch said:

I’m no Phil but here’s how I do it and mine aren’t mushy.  I’ve been doing it this way for lots of years for my wife and I and groups as large as 75.

1. cut the boneless fillets into at least 2 pieces 

2. soak them in a mixture of milk, egg and mustard

3. put corn meal into a gallon zip lock bag and drop the pieces into it

4. zip the bag and gently move it around coating each piece

5. place each piece into my hot canola oil Fry Daddy or fish fryer depending on amount being cooked

6. cook until golden brown (don’t over cook)

Mustard weird, I'm going to try that, Thank you

We rolled some white bass in some buffalo sauce before the corn meal went on, it was different and good, very mild hit of the sauce.