recipe for cooking crappie and blue gill (B

[Ken Wood]

Any one have a good recipe for cooking crappie or blue gills? I can't get my wife interested in eating any. I like them just about anyway but raw!
Thanks Ken

[myronman3]

i will assume you know how to fillet them.  

 my brother-no-good-inlaw is a chef.  he has taught me a few good recipes.  

for crappie and gills:  take your average frying pan (i use a teflon pan) and put some butter in the pan.  heat it up until the butter melts medium to low heat.     add a few fillets.   let them cook until they  look like they need to be turned over.   flip them over and let them cook for another minute or so, salt or pepper if you like,   then pull them out and put them on a plate,  squeeze lemon over the fillets,  serve them up.  

   i have tryed all kinds of ways of cooking as have other folks.  this is the recipe that everyone loves.   simple as it is,  it also allows you to taste the fish instead of the cooking oil or breading.   it looks appealing,  smells good, is healthy, and tastes great.    

 if she wont eat that,  find a different woman.   i have to fight my old lady for mine (she'll eat the whole works if i let her)  

[Stillhuntn]

Myron, is the brother-no-good-inlaw from Illinois?

My favorite way to cook bluegill, dredged in corn meal, placed in a cast iron dutch oven half filled with 375 degree peanut oil and fry until floating.  Flip once to complete the cooking.  Remove, season and serve with baked beans, cole slaw, hush puppies and iced tea.  
Lock the doors and turn out the lights so the neighbors don't interrupt.  
Top this off with some homemade strawberry ice cream.  It don't get no better.

Just because the profile shows Wisconsin, don't let that fool you.  Born and raised in the south.

Rick

[myronman3]

Myron, is the brother-no-good-inlaw from Illinois?

darn near.  the father-no-good-in-law is, so that makes him 1/2 fib .   he is a good guy, inspite of his history.  

now before anyone flies off the handle,  alot of my friends are fib's; so it is a term of endurement to me.  

Lock the doors and turn out the lights so the neighbors don't interrupt.

aint that the truth!   also have to shut the phone off or someone inevitably calls and interupts dinner;  at which time the wife notices i am distracted and helps herself to my plate.   and if she dont get them,  the boys do.  so what this means is,  unless myron eats fast he gets really skinny.  

[Stillhuntn]

I totally forgot about the phone.  I will have to remember that from now on.
All this talk about eating bluegills really has me ready for fishing season.  I do not ice fish so I have to wait until the local ponds are thawed out.  Being from the South and being on ice to fish does not work well in my mind.  Like the first time I waded into a cattail filled duck slough in the dark of night.  Scary thoughts run through one's mind.
Come on spring and the thaws.
Rick

[myronman3]

stillhunt- where abouts are you?

[Stillhuntn]

Myron,
I live in Manitowoc.

[myronman3]

if you wait until january, and follow other people's vehicle tracks,  you'll be just fine.    it is a little spooky at first, but you get comfortable with it before long.  i hold out for 3 inches before i venture out,   6 inches before i will take my kids out.   surely someone you know ice fishes and would take you?

[Stillhuntn]

Several of the guys I work with would take me.  I have ice fished while living in Minnesota.  It is purely mental with me.  When my feet touch the ice, the southern part of me takes over.

[Questor]

The traditional Minnesota recipe is to fillet them, batter the fillets, and deep fry them. Then wrap bacon around the fried fillet, batter it again, then fry that. Then attach cheese curds to the fillet, batter it again, and fry it again.  Then batter it once more and fry it again.  Make sure you use a little baking powder in the batter so it soaks up more grease.  Be sure the grease is rancid before cooking. Serve with bacon, cheese curds, and rancid grease.  Put the fillets on a plate and cover them with undiluted canned mushroom soup.

However, I like to lightly flour the fillets, and pan fry them until just done.  Serve with tartar sauce.

[J-Train]

An excellent recipe for any kind of white-meat fish fillet:  coat the fillets with mustard (any kind).  I just put a glob of it on a pile of fillets in a bowl and toss them around by hand until they're well coated.  Them put them in a 1-gallon zip-lock bag with a half-and-half mix of corn meal and flour, with salt and pepper to taste; shake them around good to coat them.  Deep fry the fillets, or pan fry them in peanut or canola oil.  You don't taste the mustard in the finished product.  Delicious!  By the way, leave out the corn meal, but try this on venison cubed steak cut into 1-inch strips.  You'll burn your tongue eating them, because you won't be able to wait for them to cool.  

[.308sniper]

Put a lemon wedge and butter on them wrap in foil and cook for a few minutes depending on size.

[prairiedog555]

Love them fried, but saw a cooking show on cable and tried grilling them.  Need to gut and scale, I use a spoon.  them coat with butter and olive oil mixed, along with garlic and any other herb you like.   Place on hot grill,  don't flip untill done on each side, pretty good, and a nice change from deep frying,

[GRIMJIM]

An excellent recipe for any kind of white-meat fish fillet:  coat the fillets with mustard (any kind).  I just put a glob of it on a pile of fillets in a bowl and toss them around by hand until they're well coated.  Them put them in a 1-gallon zip-lock bag with a half-and-half mix of corn meal and flour, with salt and pepper to taste; shake them around good to coat them.  Deep fry the fillets, or pan fry them in peanut or canola oil.  You don't taste the mustard in the finished product.  Delicious!  By the way, leave out the corn meal, but try this on venison cubed steak cut into 1-inch strips.  You'll burn your tongue eating them, because you won't be able to wait for them to cool.  

Man I've gotta try this.
I like the old fashioned beer batter myself. Either that or just a little lemon and a splash of white vinegar.