Crappie Tacos & Pan-Fried Crappie Recipes

Pan-Fried Crappie

Ingredients

• 4 crappie fillets
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 eggs
• 1/4 cup milk
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh parsley, chopped
• Vegetable oil for frying

Instructions

1. Prepare the Breading Stations: In a shallow dish, combine flour, salt, black pepper, paprika, garlic powder, and onion powderr. In another shallow dish, whisk together eggs and milk. In a third dish, mix breadcrumbs, cheese, and chopped parsley.
2. Coat the Fillets: Cover each crappie fillet with the seasoned flour. Then dip the floured fillet into the egg mixture, coating it completely. Put the fillet into the breadcrumb mixture.
3. Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot (around 350°F or 175°C).
4. Fry the Fillets: Carefully place the fillets into the hot oil. Fry 3-4 minutes on each side, or until golden brown and cooked through. Put fillets to a paper towel-lined plate to drain excess oil.
5. Serve: Serve the pan-fried crappie fillets hot with a side of tartar sauce.

Crappie Tacos

Ingredients

• 4 crappie fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1/4 cup sour cream
• 1 tablespoon lime juice

Instructions

1. Prepare the Crappie: Preheat the grill or a pan at medium high. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, paprika, and salt. Brush the crappie fillets with the seasoned oil mixture.
2. Grill the Fillets: Place fillets on the grill and cook for about 3-4 minutes per side, or until the fish flakes easily with a fork.
3. Warm the Tortillas: While the fish is grilling, warm  tortillas on the grill or in a dry skillet until they are slightly charred.
4. Assemble the Tacos: In a small bowl, mix the sour cream with lime juice. Chop the grilled crappie fillets into bite-sized pieces. On each tortilla, layer some cabbage, crappie, red onion slices, cilantro, and avocado. Drizzle with the lime sour cream.
5. Serve:: Serve the tacos immediately with lime wedges on the side.

Do you have any favorite crappie recipes? If so, share them with us at cmoore@fishgame.com.