There is nothing better than catching some Crappie and coming home and cooking them fresh. If you love Crappie like we do, you will love this quick and tasty recipe.
The hardest part of this recipe is catching the fish. Crappie fisherman are a unique breed. While most people fish for sport, crappie fisherman fish for the best tasting fish in fresh water for a reason. They love to eat them. Fried, broiled, or pan seared, Catching and eating Crappie is why they fish. If you don’t know where or how to catch them then you better learn or suck up to someone who does.
Ok were going to assume you have had a great day of fishing on Lake Lavon or some other lake and you have plenty of fish. First you need to fillet them so you have several boneless slabs. Next, get out your favorite Teflon pan and put enough olive oil to cover the bottom of the pan. I like to make sure the fillets are dry. Once I clean and rinse them I put them in a colander to drain the excess water. Then I put about 3 paper towels in the colander and and toss the filets with the pap towels. This gets them nice and dry.
The seasoning makes or breaks the recipe. For this recipe I lightly sprinkle Tony Cacheries on both sides of the filets. Just remember that the more you put on the Spicier they will be. I also lightly sprinkle fresh dried Rosemary and lemon thyme both sides.
Now heat the pan on a medium high heat and when it has heated up gently place fillets in the pan. The intent is to make the fish crispy on the surface but nice and tender on the inside. Crappie cooks fast and the more you cook it the more it will break apart. How firm is a matter of tastes so experiment and cook it the way you like it.
I served my fish with a fresh avocado, some bhasmati rice and some fresh field peas. It was absolutely fantastic and it actually pretty health for you.
I love to fish and eat so keep checking tastesliketravel.com for more crappie recipes.