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What's your favorite way to cook/eat Crappie? Whole (cleaned/scaled)? Fileted? What batter do you like for frying?
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Joined: Aug 2005
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Campfire Ranger
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Fried filets w/Tony Cachere's.
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Filet them, dredge them in seasoned cornmeal and fry them. Beer batter if you have to, but I prefer cornmeal with some cornflakes crushed up and mixed in. Tony the Tiger works fine! Reminds me of dinners with my grandparents.
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Scaled, skin on, on the bone, fried in corn meal might offer the best flavor. Or maybe just a comfort food for me, the only way we ate fresh fish when I was growing up.
Filled, dipped in a good batter & deep fried are good & the quickest & easiest eating.
I've tried to make Crappie ceviche' twice & just don't think the type of meat is suitable for it. Neither is Bluegill IMO.
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Campfire Regular
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Fileted, dredge in New Orleans style Louisiana fish fry.
Deep fry at 350 until the filet floats.
Only thing I have fished for in the last 20 years.
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I love hot fried Crappie right off the greasy paper towels straight outta the fryer.
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Campfire Kahuna
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Campfire Kahuna
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Fried in oil Day 1 stuff man 
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Deep fried at 350 in cornmeal.
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Scaled, skin on, on the bone, fried in corn meal might offer the best flavor. Or maybe just a comfort food for me, the only way we ate fresh fish when I was growing up.
That is the way I eat normally bluegills and other panfish. A big crappie I might split down the backbone and make two or more pieces......that is what I thought a fillet was until I was grown. Dad would scale the fish (any kind) and if it was big enough would split it.....one side would only have rib bones in it the other side would have the backbone. I love fried fish any way I can get them.
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Scaled, skin on, pan fried in butter with maybe salt & pepper.
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Campfire Ranger
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I filet anything big enough to keep in the boat.
Crusteaze makes dry batter mix. I add milk and egg. Dip filets and deep fry.
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Fried. Is there any other way to prepare them?
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I usually end up with a mixed bag of crappie and bluegills. I filet them, roll them in New Orleans seasoned flour and deep fry them. As fish go, that is about as good as it gets from fresh water. I do walleye and yellow perch the same way.
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I like em scaled and rolled in flour mixed with Lowery's salt & thrown in a fryin pan, same with sunnys.
I Filet them when don't have time to scale em. Not quite as good though.
I would have got him too but a Dad Blam snow flake hit me in da eye....
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+1 on HTDUCK's way. Louisiana seasoning filet fried at 350 until it floats. I make my Tartar sauce with Miracle Whip
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Joined: Dec 2004
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Campfire Ranger
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+2 on that. Can't beat a white perch fish fry.
Now with even more aplomb
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Campfire Kahuna
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Campfire Kahuna
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Dipped in cornmeal and fried in an old iron skillet.
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Filets them out
Dredge them in Louisiana Fish Fry (blue box)
Fried in an iron skillet
Also fry up taters and onions to go with the crappie
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Campfire Ranger
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Filet fried in corn meal with hush puppies and sweet tea!
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