Caught these on Fork yesterday. I had one that was so big, I could not get it in the boat! I got a 10 foot pole, 6lb test line, I tried to swing it into the back of the boat and the line snapped just before I got it in! I should have used my net!! Damitt!!





This lay down tree is really cool. You can see it is like 60 foot long, and it is just loaded with fish. And I could not trick any of them to bite my jig. I tried all jig colors too. The fish just did not want to play. If you dropped a minnow down there they would probably bite that, but I like to trick them with a jig!!



3 crappie make a good dinner, that is 6 fillets that is a lot for me. And 3 big ones, that is a really big dinner.





I drop them in to zip lock bag of "Louisiana Fish Fry New Orleans Style", into peanut oil 350 degrees, 2 and a half minutes. Drop the big ones in first, normally it takes half a minute to drop the last one in, so some only cook 2 minutes which is the minimum all they need.







With some of my home made tarter sauce and some of my son's home made bean soup.

Nice pics, food looks delicious !

Excellent!

Ha ha. The big one was 14 inches. The other 2 over 13.

Looks GOOD!

Nice catch!

Very nice

I’ve seen four pounders come out of Fork.

I think I overcook my fried fish

All 3 in one trip? Dadgum leave some in the lake.

I like my crappie fried.

You gave away your fishing holes?

You suck but good job!!! Swing by and pick me up next time

Nothing better than fresh Crappie! Even better than popcorn shrimp!! Nicely done brother !!!!!

Right on

Its really hard to undercook, but really easy to overcook.

My favorite fish to go after. And one of the best eating. Good job.

A nice brown outside and firm flaky inside is just right.

I always do 350-375, peanut oil, 6-8 minutes. After 2-3 minutes they never look that browned.

No ski photos
Nice job

Probably personal preference, but for me you are way over cooking them. At least for crappie. If I go over 3 minutes or more, I can really started to tell they are over cooking, the fish is not moist and flaky, starts to dry out, becomes jerky like, especially when it cools off.

I have also found that 375 is too hot, you start to burn the oil at that temp. I get everything ready, slowly bring up to 350. If I go over 350, I turn heat off and wait till it drops down. When I get it up to 350, I turn on high, and drop them in. 2 minutes is all it takes, I go 2 and half because it takes half a minute to drop all the fish in. Try this and see how you like it. It wont be as brown and crisp as yours, but it will be much more tasty, fish will be tender, moist, flaky, steamy, delicious..

Also I use the Louisiana fish fry "new orleans style", but you might like the "crispy" style. I used to us that fish fry looking for that crispy texture, I just don't like it as much.

After removing from hot grease, the fish will continue to cook inside the coating for a little while longer. 6-8 minutes is too long in my opinion. The filets should be floating before then.