Crappie doesn’t sound like a good fish to eat?
Crappie pronounced (CROP-E) is one of my favorite freshwater fish to eat! The fillets are super clean, flaky, white meat. Of course living near Pymatuning State Park makes crappie very obtainable. This recipe is one of my favorites, as my father in law says “It’s like potato chips, you cant just eat one!”
butter Parmesan Crappie
1 lb crappie fillets
1 1/2 C dry parmesan
1 C bread crumbs
1/2 C butter
1 Tbsp Old Bay Seasoning
1 Tbsp Parsley
Salt and Pepper
Ingredients:
Directions:
Mix parmesan, crumbs, old bay, salt and pepper in a medium mixing bowl
Make sure that the fillets don’t have skin and are NOT DRY. As long as they are damp the crumb mix should stick. (Optional: Melt a 1/4C of butter in a bowl to dip the fillets in)
Melt one stick of butter in a large skillet at MEDIUM or LOW heat. If your pan is too hot the butter will burn and your fish will taste like charcoal…
Roll the fillets in the crumb mixture until thoroughly covered. I like to press the crumbs onto the fish while I’m rolling them.
Gently the fillets into the skillet of melted butter, leaving enough room to move the pieces around. I give the skillet a gentle shake after my pieces are in to ensure they do not stick.
From here you have two options on how to cook the fish. You can slow cook it solely in the pan for 14 - 15 minutes on MEDIUM/LOW, or cook the fish at MEDIUM until the crumb mix is golden brown (usually about 2-3 minutes each side) then pop it in the oven at 350 F for 6-8 minutes.
Dare to be Great
