Fried Crappie Casserole Recipe
- crappie fillets (enough to cover flat 2 quart casserole)
- enough milk to cover fish
- 1 stick butter or oleo
- 1 small bell pepper, chopped
- 2 cans shrimp soup
- 1 small can sliced mushrooms
- juice of 1 lemon
- 1/2 c. sherry
- salt and pepper to taste
• 2 dashes Worcestershire sauce
Soak crappie in milk 2 to 3 hours. Dip the crappies in flour. Brown in butter. Put into dish. Brown pepper and onions in butter until limp. Add shrimp soup, mushrooms and 1/2 mushroom juice, lemon juice, shrimp and season to taste. Pour over crappie fillets and bake at 350 degrees F for 30 to 40 minutes.
Baked Crappie Recipe
- 6 Crappies (approx. 3 lbs.)
- 1 stick butter
- Dash of Lemon
- Fresh parsley (chopped)
• Cajun Spice (Zatarans or Slap Ya Mama Cajun Spice)
Coat the bottom of an oven proof pan with butter. Place crappie fillets in pan, pour melted butter over the crappies and sprinkle each filet with Cajun Spice and the chopped parsley. Bake in a 400 degree F oven until the crappies are done, about 20 minutes. When you remove the crappies from the oven, sprinkle them liberally with Dash of Lemon. Serve immediately.
- 4 fresh crappie fillets
- 1 cup Lawry's Lemon Pepper with Lemon Juice Marinade
- 1 cup bread crumbs
- 1/2 teaspoon Lawry's Seasoning Salt
- 1/2 teaspoon Lawry's Lemon Pepper
- 2 tablespoons of vegetable oil
- 2 tablespoons butter or margarine
- 1/3 cup of light cream or half and half
- 1 tablespoon grated lemon peel
• 1/3 cup toasted, sliced almonds
In a resealable plastic bag or container, place crappie fillets and Lawry's Lemon Pepper with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes.
In a shallow pan combine bread crumbs, Lawry's Seasoned Salt and Lawry's Lemon Pepper, mixing well. Remove crappie fillets from marinade and roll in bread crumb mixture until completely covered. In a large fry pan, heat oil and butter; add crappie fillets and cook for 3 to 4 minutes on each side, or until golden brown and crappie flakes easily. Remove to a serving platter and keep warm. Add cream and grated lemon peel to the pan drippings and bring to a boil; stirring constantly until slightly thickened. Spoon over fillets and sprinkle with almonds.
Tip: Clean your catch and put immediately into plastic bag with marinade. Dinner's ready when you get home.
Simple Oven-Crispy Crappies
- 2 lbs. of fresh crappie fillets
- 2 teaspoons of garlic salt
- 1 1/2 teaspoons onion powder
- 2 cup round buttery crackers, finely crushed
- 1 egg
- 1/2 cup beer
• Cooking oil
Mix garlic salt and onion powder thoroughly. Sprinkle 1/2 teaspoon over crappie fillets. Mix remaining garlic-onion powder seasoning into crushed crackers crumbs. Make wash by beating egg into the beer. Dip the crappie fillets in wash and then into seasoned cracker crumbs. Coat thoroughly. Heat about 1/4 inch of cooking oil to 375 degrees. When you drop crappie fillets in, they should sizzle. Fry about 4 minutes, turn and fry on other side. Fish should be golden brown.
Stir-fry Crappie Recipe
- 1 pound Crappie Fillets
- 2 Tablespoons Vegetable 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
- 2 teaspoons instant Chicken Bouillon*
- 1/4 cup Soy Sauce
• 1 1/2 cups Chicken Stock or Water
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.
*If you use chicken bouillon dissolve it in 1 1/2 cups water. If you use chicken stock omit the bouillon.