04-09-2016, 10:46 PM
[#0000FF]If I am frying, I like the dry-wet-dry coating. But I also like a beer batter...or even a good tempura. A good tempura batter with rice flour and corn starch makes a good crispy coating that helps hold the delicate crappie fillets together.
My last batch was what I call "surf and surf"...crappie fillets oven broiled with shrimp scattered around on top. I season them with garlic salt, seasoned pepper, lemon zest and sesame seeds. Then I dot them liberally with butter (not margarine). I also added a few sliced mushrooms on my last batch.
You can just bake them at 350 for about 20 minutes, or you can oven broil them until the surface starts to brown a bit. The crappie and shrimp both cook quickly. When the crappie flakes it is done.
Pour the baking dish juices into a cup and drizzle a bit over some rice, quinoa or noodles on the side. Or you can just scoop the fish/shrimp mix out onto some precooked rice, noodles or whatever.
By the way, that is a good recipe for almost any fish. Especially good with trout that have been filleted, skinned and completely deboned. Better than salmon.
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My last batch was what I call "surf and surf"...crappie fillets oven broiled with shrimp scattered around on top. I season them with garlic salt, seasoned pepper, lemon zest and sesame seeds. Then I dot them liberally with butter (not margarine). I also added a few sliced mushrooms on my last batch.
You can just bake them at 350 for about 20 minutes, or you can oven broil them until the surface starts to brown a bit. The crappie and shrimp both cook quickly. When the crappie flakes it is done.
Pour the baking dish juices into a cup and drizzle a bit over some rice, quinoa or noodles on the side. Or you can just scoop the fish/shrimp mix out onto some precooked rice, noodles or whatever.
By the way, that is a good recipe for almost any fish. Especially good with trout that have been filleted, skinned and completely deboned. Better than salmon.
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