Frying Panfish Outdoors Kick Off Signature Recipe

FRIED CRAPPIE FILLETS

Cooking tonight’s supper will follow the old rhyme “Friday- fish day”, and what other fish is there to eat on such a hallowed day but Crappie.  Preferably fresh crappie will be the order of the day but if its frozen then thaw it out because its Friday and why wouldn’t you want to invite over some friends and family for a fish fry?  In a large bowl put your crappie fillets in the bottom and add the cheapest generic yellow mustard you can find.  Lather all the fillets in the mustard and you may want to do this a few hours in advance and let them soak in the mustard in the refrigerator even.  In another bowl add your favorite fish breading mixture, some plain bread crumbs, and finely crushed tortilla chip crumbs.  Heat up a large pan or your fryer full of vegetable oil.  Put in half an onion and let it fry up nearly to a crisp but do not burn it, then take it out and toss it…it flavors the oil up nicely before you add the fish.   Take as many fish fillets as you can fry at one time from the mustard and drop them into the dry ingredients bowl and make sure they are completely coated.  (Do not leave them long in the dry ingredients as it will give your fillets a soggy and less than desirable texture.) Put the fillets directly into the hot oil and let them soak until they are golden brown and crispy.  Repeat until all the fillets are done.  Serve with homemade tartar sauce.  Catching fish is one of the most pleasurable experiences in the outdoors that can be had, and the way I fish allows a peaceful serenity most of the time, especially at the hours I go, and allows me to experience the sunrise or the night time sights and sounds on the water.  I can’t think of any better way to be close to God than to experience his creation first hand in such a way.

                                                                                    John 21:11

                                                           Fried Crappie Fillets

1-2 Lbs of Crappie Fillets

1 jug of vegetable oil

½ onion

Yellow Mustard

Fish breading mix

Plain Bread Crumbs

Finely Crushed Tortilla Crumbs

Coat crappie fillets in yellow mustard.  Heat vegetable oil in fryer or in deep frying pan on stove to around 350 degrees.  Drop in onion and fry until brown.  Remove onion.  Combine bread crumbs, fish breading mix and plain bread crumbs in bowl.  Roll mustard coated fillets into dry ingredients and drop directly into hot oil until they are golden brown.  Remove and drain off excess oil.  Serves 3-4.