Is the Crappie a good fish to eat?

Crappie, in all its versions although predominately black and white is delicious! It is considered by some to be the best tasting, most finger lickin’ good pan fish in all of America. It is valued for its sweet, white meat.

Other names for crappies are papermouths, calico bass, strawberry bass, white perch, specks, sac-a-lait, and Oswego bass. But no matter what you call them, they are sure to please even the most discerning palette.

These fish can be prepared in the same manner as any other fish. Breaded and fried is what first comes to the mind of most people but they can also be baked, broiled, stir fried, and added to a hearty batch of ceviche! You get the idea. And the simple fact that it is fun and easy to catch a mess of them makes it a snap to experiment to your heart’s desire and pick your favorite method.

Crappie can pretty much be found anywhere in America. Although they can be found year round, dedicated crappie anglers tend to really get busy in the spring when the water reaches 50 to 60 degrees and the crappie begin their spawning season.

Try this recipe -

Crispy Crappie

This is really a tasty recipe for a light breaded fish fry.
25 large crappie filets cut into 1 – 2″ pieces.
Place it in a bowl of ice water and refrigerate for 15 minutes.

Store bought Tempura Fish Batter, follow mixing directions.

Add 1/2 teaspoon garlic powder
Add salt and ground black pepper to taste
Add ice cold water and mix (follow mixing directions)
Mix should be thick enough to stick, but thin enough to easily drip.
Add 1/2 teaspoon soy sauce (optional) and mix.
Juice from 1/4 squeezed lemon (optional) and mix.

Remove cut fish from ice cold water and dab with paper towel to remove excess water.
Dip in batter, let excess drip off and place in deep fryer or frying pan with enough hot oil to cover fish pieces completely. Remove when lightly brown (about 3 minutes)
NOTE: it is very important to use ice cold water. This helps the thin batter stick.