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Re: Crappie.... [Re: 68rustbucket] #8268321 05/17/21 04:05 PM
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The "floating" concept as a measure of it being done does not help me much. When you first drop them in, there are so many bubbles you cannot see if they are floating. What I have found, at about 1:45 minutes, you can just begin to see the fish, which always seems to be floating, another 15 seconds and the bubbling really slows down and you can see it bubbling through the fish, you know then it is done. When the bubbling slows down, the moisture has cooked off, this is the point where much longer and it will overcook and dry out.

To me the key is to know your cooker, and time it.

I think if you are focused on getting it crispy and brown, you are gonna over cooked it. Your focus is on the outside of the fish and not the inside.

Re: Crappie.... [Re: Guy] #8268415 05/17/21 05:54 PM
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I use the same Louisiana mix that Guy uses. Its the yellow label one, not the blue label which is the crispy mix. The biggest difference between the two is the yellow label is a corn flour base and the blue label is a corn meal base. Doesnt sound like much but makes a world of difference in the texture of the crust. I like a very light crust so the yellow label is more my style. I buy it by the gallon at Academy for $9.99.

For Crappie I start the oil at 350 and drop in 5 fillets and it cools to 325. It holds there for a couple of minutes and then starts to rise slowly back to 350. I cook for about 4 mintues and even at that Dad thinks it needs another minute longer for his taste. Sandbass are a little thicker so I will go as long as 6 minutes on those if they are thick enough to need it. If oil drops below 325 its gonna get soggy and if it goes about 350 its gonna have a burnt taste to it. At 375 you will start to smell the breading left in the oil burning. The taste of that smell will end up on your fish.

Re: Crappie.... [Re: Guy] #8268416 05/17/21 05:54 PM
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Re: Crappie.... [Re: Guy] #8268441 05/17/21 06:21 PM
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Call me crazy but I've gone to coating my crappie fillets heavily in sour cream, then dusting well with a flower / seasoning mixture.

Breading comes out great, zero flavor from the sour cream.

Re: Crappie.... [Re: Guy] #8268456 05/17/21 06:39 PM
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i let crappie soak in sweet milk all night long before cooking I Love this fish fry.

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Re: Crappie.... [Re: Guy] #8268465 05/17/21 06:45 PM
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These were from last Friday during the Legend Tournament on Fork

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Re: Crappie.... [Re: N.Tx] #8268481 05/17/21 06:56 PM
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Originally Posted by E.TX.JMart
Call me crazy but I've gone to coating my crappie fillets heavily in sour cream, then dusting well with a flower / seasoning mixture.

Breading comes out great, zero flavor from the sour cream.

I have cooked them like that before. About 30 years I used to bake fish like that, coat them is source cream, season, bread crumbs.

Re: Crappie.... [Re: INRUT] #8268483 05/17/21 06:57 PM
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Originally Posted by INRUT
These were from last Friday during the Legend Tournament on Fork
[Linked Image]

14 inches, that was the size of the big one I caught on Saturday,

Re: Crappie.... [Re: INRUT] #8268485 05/17/21 06:59 PM
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Originally Posted by INRUT
i let crappie soak in sweet milk all night long before cooking I Love this fish fry.

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I might have to try that. I love Tony's seasoning, I like to mix it with black pepper, that is my go to season mix.

Re: Crappie.... [Re: Guy] #8268493 05/17/21 07:08 PM
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Cornmeal for me. Let it set for awhile and it clings better. I still give it a little shake before I drop it into the 350°.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Crappie.... [Re: bill oxner] #8268502 05/17/21 07:20 PM
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Originally Posted by bill oxner
Cornmeal for me. .

I have tried my own mix, all kinds of ways, not as good as Louisiana. So I just us Louisiana, but I may try my own mix again some day.

Re: Crappie.... [Re: bill oxner] #8268513 05/17/21 07:30 PM
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Originally Posted by bill oxner
Cornmeal for me. Let it set for awhile and it clings better. I still give it a little shake before I drop it into the 350°.


Agreed. Light dusting of flour, dredge in milk/buttermilk, drop in cornmeal seasoned with Old Bay, then into the fryer at 350-400. Perfect fried fish.


"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
Re: Crappie.... [Re: Sauerkraut] #8268559 05/17/21 08:51 PM
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Originally Posted by Sauerkraut
Originally Posted by bill oxner
Cornmeal for me. Let it set for awhile and it clings better. I still give it a little shake before I drop it into the 350°.


Agreed. Light dusting of flour, dredge in milk/buttermilk, drop in cornmeal seasoned with Old Bay, then into the fryer at 350-400. Perfect fried fish.



But, but, but no sauerkraut.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Crappie.... [Re: Guy] #8268706 05/17/21 11:16 PM
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Awesome!
Bet that was fun!
Great eating right there!

Re: Crappie.... [Re: Guy] #8268726 05/17/21 11:37 PM
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Are crappie any good to eat?

Re: Crappie.... [Re: Guy] #8268744 05/18/21 12:04 AM
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Looks good Guy. Crappie are my favorite fresh water fish. My son and I have been known to put on crappie eating exhibitions. Yep on 350. I soak it in beer and use Zatarans southern crispy batter. When the bubbles slow down and get smaller it is done. No tarter for me. Salt, ketchup and cold beer.


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Re: Crappie.... [Re: Guy] #8268750 05/18/21 12:10 AM
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I’ll have to try the crispy mix. I like the corn meal style best.

Re: Crappie.... [Re: Guy] #8268764 05/18/21 12:27 AM
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Beer batter is hard to beat.

Re: Crappie.... [Re: Guy] #8268769 05/18/21 12:44 AM
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Originally Posted by Guy
Originally Posted by bill oxner
Cornmeal for me. .

I have tried my own mix, all kinds of ways, not as good as Louisiana. So I just us Louisiana, but I may try my own mix again some day.


Drakes




LETS GO BRANDON
Re: Crappie.... [Re: Guy] #8268798 05/18/21 01:28 AM
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I use the Louisiana blue seasoning then I may lightly salt fish before putting in meal bowl. For those that cook a lot of fish get a Bayou classic cooker. Best fish cooker made and one you get it to temp it does not drop.

Re: Crappie.... [Re: mohunter] #8269042 05/18/21 01:13 PM
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Do you use fried crappie to make crappie tacos?

Re: Crappie.... [Re: Guy] #8269046 05/18/21 01:17 PM
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Grilled or beer batter for fish tacos!

Re: Crappie.... [Re: bill oxner] #8269072 05/18/21 01:43 PM
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Originally Posted by bill oxner
Originally Posted by Sauerkraut
Originally Posted by bill oxner
Cornmeal for me. Let it set for awhile and it clings better. I still give it a little shake before I drop it into the 350°.


Agreed. Light dusting of flour, dredge in milk/buttermilk, drop in cornmeal seasoned with Old Bay, then into the fryer at 350-400. Perfect fried fish.



But, but, but no sauerkraut.


Really not a bad idea. Sauerkraut makes (almost) everything better.


"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
Re: Crappie.... [Re: ndhunter] #8269094 05/18/21 01:58 PM
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Originally Posted by ndhunter
Do you use fried crappie to make crappie tacos?

Have not. I do like to "blacken" them with butter/seasoning on cast iron, and enchiladas.. Home made green chili sauce...

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Re: Crappie.... [Re: Guy] #8269097 05/18/21 02:05 PM
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I now have some crappie thawing out for dinner, this threads made me crave it smile ani

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