Crappie are good no matter how you cook 'em, but there's one way that really makes me want to clean 'em. Pan-seared crappie tacos!
After several springs of trial and taste, I believe I've finally gotten to the point where I'm done tinkering with the recipe.
Let's start with the one ingredient you can't buy at the store, crappie! What an awesome fish, easy to catch and butter on the taste buds. Head to your local crappie fishing honey hole and fill up a bucket with a limit of crappie, 37 fish in most places with no size restrictions, but always check the current fishing regulations before hitting the water because some lakes have special limit and size restrictions on crappie.
When I fillet and skin them, I cut right down the blood line in the center of the fillet, keeping only the top strip and throw the ribcages with the belly meat into a separate ziplock to freeze and use later for catfish bait. But, if you want to just cut out the ribcage, leaving a check-mark shaped fillet with the belly meat, that's fine too.
Put the fillets in a gallon ziplock bag, fill the bottom third of the bag with cold water and dump three tablespoons of basic salt in with the lot. If possible, let the fillets soak for 24-48 hours in the fridge. Before cooking, rinse the fillets under cold running water. Pat fillets dry with a paper towel. Set aside the fillets on a plate with paper towels to soak up any remaining moisture.
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