Crappie have the most tender meat out of all of the pan-fish. The texture helps keep in moisture making them an ideal fish for cooking and eating. However, since their meat is delicate you need to pay extra attention to how the meat it handled. These crappie recipes will bring your entire family to the table.
Cheesy Crappie Bake (the most popular of the Crappie recipes!)
- 1 lb. of Crappie Fillets (6 to 8)
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- Bread crumbs
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 bread crumbs over top Bake at 350 degrees for 20 to 25 minutes. Serve over egg noodles if desired.
- 4 to 6 c. hash brown potatoes
- 4 to 6 c. crappiefillets, cut into strips
- 1/2 c. celery, diced
- 1/2 c. onion, diced
- 2 cans mushroom soup
- 1 or 2 soup cans milk, depending on how thin you want chowder
- 1/4 c. melted butter
Cook crappie, potatoes, and celery with onion in separate pans with enough water so they will come to boil. When tender, combine all into 1 big pan, then add soup, milk, and butter. Simmer together until hot, do not boil or milk will curdle.
Stir Fry Crappie
2 lbs of Crappie fillets
2 cups of broccoli
1 sliced onion
2 cups of sliced mushrooms
1 sliced green pepper
3 pinches of garlic powder
3 pinches of Old Bay seasoning
5 pinches of seasoning salt
Dale seasoning sauce
Salt & Pepper to Taste
Sauté the vegetables in olive oil (just a little) and seasoning sauce High heat in a deep frying pan. Sauté until the veggies are soft. Add the crappiecut into chunks. Cook for about 10 more min. on high heat (until most liquids are absorbed). Stir constant. Serve over rice.
PAN-FISH- The Whitehouse Cookbook (1887)
Place them in a thick bottomed frying pan with heads all one way. Fill the spaces with smaller fish. When they are fried quite brown and ready to turn, put a dinner plate over them, drain off the fat; then invert the pan, and they will be left unbroken on the plate. Put the lard back into the pan, and when hot slip back the fish. When the other side is brown, drain, turn on a plate as before, and slip them on a warm platter, to be sent to the table. Leaving the heads on and the fish a crispy-brown, in perfect shape, improves the appearance if not the flavor. Garnish with slices of lemon.
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