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Crappie, Perch, Sunfish,Bream,Blue Gills and Panfish Recipies
This thread will be for any type of panfish. Please feel free to put any of your own recipies here as well.


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(This post was edited by tubeN2 on Sep 9, 2007, 9:52 AM)
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Beer Batter Crappie In reply to
1 Lb. Crappie fillets 1/2 cup beer oil for frying 1/2 cup flour 1 egg 1/2 tsp salt and pepper

In small bowl beat beer and eggs, add flour, salt and pepper. Beat until smooth.
Dip fish into batter; allow excess batter to drip off. Fry at 375 degrees for 3-4 minutes
or until golden brown and fish flakes easily with fork. Drain slightly on paper towel.



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Basic Fried Crappie In reply to
Take fillets and dredge them in a 80% cornmeal, 20% flour mix and fry in Canola oil.

You can add any number of spices in the mix; lemon/pepper, dill weed, cajun spice etc.


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Simple baked Crappie In reply to
2lbs Crappie fillets

butter

lemon pepper

seasoning salt

Layer the fillets with butter and lemon pepper or seasoning salt...then bake at 350 for 20 to 30 minutes, or until the meat flakes when lightly pulled at with a fork.

This is a good one if you are trying to stay away from fried foods



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Greek Style Panfish Fillets In reply to
• 1 tablespoon olive oil • 1 small onion • 2 (14.5 oz.) cans recipe-ready diced tomatoes • 1 Vegetable Bouillon Cube • 1 pound firm panfish fish fillets • 1 3/4 cups frozen green beans • 1/4 cup sliced ripe olives • 2 cups hot cooked couscous • 1/4 cup crumbled feta cheese Directions HEAT oil in large skillet. Add onion; cook, stirring occasionally, until tender. Stir in tomatoes with juice and bouillon; cook, stirring occasionally, until bouillon is dissolved.
PLACE fish over sauce; spoon some sauce over fish. Reduce heat to low; cover. Cook for 15 to 20 minutes or until fish flakes easily when tested with a fork.
DISTRIBUTE beans and olives over fish; cover. Cook for 5 minutes or until beans are tender. Serve with couscous. Sprinkle with cheese.


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Texicali Crappie Soup In reply to
• 1 (10.75-oz.) can condensed tomato soup • 1 cup water • 1 (4-oz.) can Ortega diced green chiles(mild) • 1/2 cup frozen corn • 1/2 cup chopped onion • 1/2 cup cooked rice • 3/4 cup cooked crappie fillets(boneless) • 1/2 teaspoon chili powder • 1 teaspoon chopped fresh cilantro Directions COMBINE soup, water, chiles, corn, onion, rice and chili powder in medium saucepan.
Bring to a boil; reduce heat to low.
Cook, covered for 5 minutes.
Add fillets; cook for 2 to 3 minutes or until hot.
Garnish with cilantro.


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Deep Fried Perch In reply to
Perch are right up at the top of the list of the “best fish” in my cookbook.
Perch being a rather small fish cooks very quickly. As with most all fish try and not over cook these little devils.


2 lbs Perch fillets(boneless)
Eggs
Crackers
Oil
Cole Slaw

For deep frying dip the fillets into an egg wash then roll in cracker crumbs and drop into your deep fat fryer until golden brown. Serve with a good Cole Slaw-Great for lunch or supper.

Serves 4



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Oven Fried Crappie Fillets( Kid Friendly) In reply to



1 lb. Boneless Crappie fillets 4 tbs. Unsalted butter
2/3 cup crushed crackers (Ritz brand)
Ό cup grated Parmesan Cheese
½ tsp. Dried Basil
½ tsp. Dried Oregano
Ό tsp. Garlic Powder


Pre-heat oven to 350 degrees.

Melt butter in a 9 by 13 inch pan in the oven. While it melts, combine everything else except the fish in a pie pan.

Stir the fish around in the melted butter, dip each piece in the crushed craker mixture, and return it to the baking pan.

Bake the fillets for 20 to 25 minutes or until the fish flakes with a fork.

Serves 4.



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Perch-Almond Recipe In reply to


  • 2 pounds Perch Fillet
  • 1 cup milk
  • 1 egg, beaten
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable or olive oil
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup chopped hickory-smoked-flavored almonds
  • 3 tablespoons butter or margarine
  • 2 tablespoon Fish Seasoning


  • Combine milk and egg.

    Mix flour and salt.

    Dip fish into egg mixture, then coat with flour mixture.

    Saute fish in oil over medium heat, turning once. Meanwhile, combine remaining ingredients in saucepan and saute over medium heat for 5 to 7 minutes.

    Transfer fish to serving platter.

    Spoon mushroom/almond mixture over fish.
    Yields 6 servings.



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    CRAPPIE SCAMPI In reply to
    Spray cookie sheet w/ PAM.
    Spread crappie fillets evenly.
    Drizzle w/ crushed garlic in melted butter.
    Sprinkle w/ bread crumbs.
    Season w/ salt & pepper or fish seasoning.
    Broil until slightly browned.


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    TubeN2's Crispy Crappie In reply to

    This is really a great recipe for a lite breaded fish fry.
    25 large crappie filets and cut into 1 - 2" pieces.
    Place in a bowl of ice water and refrigerate for 15 minutes.
    • Store bought Tempura Fish Batter, follow mixing directions.
    • Add 1/2 teaspoon garlic powder
    • Add salt and ground black pepper to taste
    • Add ice cold water and mix (follow mixing directions)
      Mix should be thick enough to stick, but thin enough to easily drip.
    • Add 1/2 teaspoon soy sauce (optional) and mix.
    • Juice from 1/4 squeezed lemon (optional) and mix.
    Remove cut fish from ice cold water and dab with paper towel to remove excess water.
    Dip in batter, let excess drip off and place in deep fryer or frying pan with enough hot oil to cover fish pieces completely.
    Remove when lightly brown (about 3 minutes)
    NOTE: it is very important to use ice cold water. This helps the thin batter stick!!!!!
    ENJOY!


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    SAUCY CHEESE CRAPPIE In reply to
    1 Lb. of Crappie Fillets (6 to 8)
    1 can cream of mushroom soup
    1 cup shredded cheddar cheese
    paprika

    Spray baking dish with Pam, season fillets and put in baking dish. Put cream of mushroom soup over fillets (undiluted) top with grated cheese and sprinkle paprika over top

    Bake at 350 degrees for 20 to 25 minutes

    Can be put over noodles or rice or just as a main dish.



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    BATTER-FRIED PANFISH In reply to
    • 1/2 cup flour
    • 2 tablespoons cornstarch
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 egg yolk
    • 1/2 cup water
    • 1 egg white
    • Approximately 1 pound panfish fillets
    • 1 lemon
    • Oil for deep frying
    Combine the flour, cornstarch, pepper and salt and sift together onto a plate or piece of waxed paper.
    Beat the egg yolk and water to a smooth cream then incorporate the flour mixture a few tablespoons at a time.
    Just before using the batter, beat the egg white until stiff enough to stand in peaks when lifted on the beater.
    Scoop the egg white into the batter and fold it gently with a spoon or spatula.

    Heat the oil in a deep heavy pan.
    Pat the fish fillets dry with paper towel.
    Pick up fillets with tongs and dip into batter and carefully drop into the hot oil.
    Deep fry for four to five minutes, turn them as they brown. This will require about three minutes.
    After they brown, transfer the fillets to paper towel or a brown paper bag to drain excess oil.

    Arrange fillets on warm platter and serve at once accompanied with wedges of lemon.


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    FRIED CRAPPIE In reply to
    1/3 pound Crappie fillets per person
    2 cups dry Pancake Mix
    Salt
    Oil for frying
    Lemon and Pepper seasoning
    Cocktail Sauce

    Wash and dry fish. Dip fish into water. Sprinkle with salt and lemon pepper. Coat lightly with pancake mix. Fry in deep fat for four or five minutes, or until fish flakes easily.

    Serve with cocktail sauce.


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    TubeN2's Signature Bluegill Chowder(good for all panfish) In reply to
    First catch your Blue Gill or other panfish and filet them.
    • 1 Can of Potato soup
    • Pint of milk
    • Fresh Minced onion
    • 1 tsp Parsley
    • Hot Chile sauce to your own personel taste.
    Dilute a can of potato soup with a pint of milk; heat to just simmering.
    Add fresh minced onions, to your taste, and a level teaspoon of parsley.
    Simmer until onions are transparent.
    Add salt and pepper to suit.
    Add your fillets (do not allow to boil).
    Stew until fillets become translucent.


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    Crappie and Panfish Casserole In reply to
    • 2 pounds boneless fish fillets
    • 2 cans condensed cream of celery soup
    • 3 cups milk
    • 10 small potatoes peeled and halved
    • 7 tablespoons diced ham
    • 5 tablespoons diced onion
    • 6 slices American Cheese
    • 4 tablespoons grated mozzarella cheese
    Coat inside of two-quart casserole dish lightly with oil then lay in fillets. Place potatoes along the sides. In a saucepan heat and mix soup, milk, onions and ham, then pour over fillets and potatoes. Sprinkle on the grated cheese and bake in a 200 F oven for three hours. Lay cheese slices on top and heat until melted.

    Any type of panfish will work for this recipe.


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    Re: [tubeN2] Crappie, Perch, Sunfish and Panfish Recipies In reply to
    TubeN2

    Thankyou soooo much for the recipes......I'm ready to skip work and go fishing tomorrow!!!!!

    I'll let you know Monday, how I made out and if I actually caught enough to make myself a little fish fry!

    By the way, speaking of Crappie fishing............do you guys use the ZIP jig? It is tiny and catches Crappie like mad when they're in the area.

    Thanks again,
    http://www.fishforfree.com
    http://www.fishforfree2.com
    http://www.kistlerrods.com
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    Re: [bizpromo] Crappie, Perch, Sunfish and Panfish Recipies In reply to
    I haven't tried them yet. I will also move our conversation to another section so that we can keep the recipes by themselves. Thanks for your order on Crappie Recipes.

    If there is anything that you need in the future. Just ask. I will do what I can to make it happen.


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    Zesty Bluegill Burgers In reply to
    Zesty Bluegill Burgers

    16 bluegills, filleted, boiled, chopped

    1 cup bread crumbs

    1/4 cup finely chopped onions

    1/4 cup mayonnaise

    2 T. prepared horseradish

    1/8 tsp. pepper

    Butter

    Combine all ingredients except butter; mix well. Shape into patties. Fry in butter until browned. Serve on Kaiser rolls with choice of topping




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    Beer Batter Panfish In reply to
    Beer Batter Panfish

    2 cups oil

    1 1/2 cups buttermilk pancake mix

    1 egg

    1 tsp. salt

    1 1/2 tsp. white pepper

    1/2 tsp. thyme

    1 1/2 cups beer

    2 lbs. panfish fillets

    Pour oil into skillet; heat to 375 degrees. Mix remaining ingredients, except fillets; set aside. Season fillets with salt and pepper. Slice fillets into finger - size pieces. Dip fillets into batter; allow excess to drip off. Place pieces in skillet one at a time; fry until golden brown. Drain on paper towels. Serve with lemon wedge.




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    Bread and Butter Pickles with Pickled Fish In reply to
    Bread and Butter Pickles with Pickled Fish

    6 large onions

    1 gallon sliced cucumbers

    1/2 cup salt

    Water

    4 cups sugar

    1/2 T. turmeric

    1/2 tsp. mustard seed

    1 1/4 qts. vinegar

    Raw panfish pieces

    Combine onion, cucumbers, salt and enough water to cover all. Weight down ingredients and let stand 3 hours. Drain; add sugar, turmeric, mustard seed and vinegar. Place over slow fire; boil. Cut raw fish into small pieces. Add fish to bread and butter pickles. Place in canning jars and seal.




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    DEEP FRIED CRAPPIE In reply to
    • 1 1/2 cups of yellow corn meal
    • 1 egg
    • 1 cup of milk
    • salt and pepper
    • 6 or 8 crappies fillet
    • Peanut oil for frying
    Soak fish in milk for 1 hour (takes out fishy flavor).
    Remove the filets from milk
    Sprinkle with salt and pepper and then roll the fish in corn meal.
    Drop the fillets into a deep frier and cook the fish until it floats



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    Crappie Recipe In reply to
    Crappie Recipe by daymere.

    2 cups self-rising corn 1 Tablespoon garlic salt

    1 Teaspoon white pepper
    1 Tablespoon red pepper
    black pepper to taste

    Fish for this recipe can be whole or fillets. Combine the dry ingredients in shallow dish. Roll fish in dry ingredients until covered and place in pre-heated oil (350 degrees). Remove from oil when golden brown and drain. Fish taste best when served hot with hush puppies and tarter sauce. Tarter Sauce

    1 cup salad dressing or mayo
    3 tablespoons pickle relish
    3/4 teaspoons chopped parsley
    1/2 tablespoon finely chopped onions

    Combine all ingredients. Store in refrigerator. Cayenne pepper or tabasco can be added if desired. Hush Puppies

    2 cups self rising corn meal
    2/3 cup buttermilk
    1/3 cup honey
    3 tablespoons onion chopped
    1 egg beaten
    dash garlic salt

    Mix all ingredients in bowl. Let mixture rise in warm location. Drop by teaspoon in hot oil. Hush puppies will brown quickly because of honey. To ensure they are well done make hush puppies no larger than 1 inch in diameter. Hush puppies will float when done. Drain hush puppies. Navy Bean and Polish Sausage

    2 lbs. dried Navy Beans
    2 Polish Sausages, sliced or diced
    1 medium onion
    3/4 tablespoon of oil
    garlic
    salt
    pepper (black, red and white)

    Pick and wash navy beans, pre soak navy beans overnight. Cover beans so that they are covered with 2 to 3 inches of water. Morning - Add all additional ingredients. Bring to a boil. Cover and turn off heat for at least one hour.

    Bring to boil and simmer approximately 1 hour or until beans are tender.
    .

    KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
    (This post was edited by tubeN2 on Apr 30, 2004, 7:50 AM)
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    Re: [tubeN2] Crappie, Perch, Sunfish and Panfish Recipies In reply to
    Cool
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    Re: [tubeN2] Crappie, Perch, Sunfish and Panfish Recipies In reply to
    to the topCool


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