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A Crappie Recipe for the Great Outdoors

 

You Catch ‘Em – You Eat ‘Em

A Crappie Recipe for the Great Outdoors

By Amy Lignor

We talk a great deal about recipes; heck, they’re all over the internet. Dining on seafood and making gourmet dishes out of various types is a hobby for some and a craft for others. But what about those who have the hobby of sitting out on that frozen tundra, cutting holes into the ice in order to reel in their own “catch of the day.” Well, this week we serve up a recipe focused on those winter-lovers. A recipe for crappie that you can create and feast on at the dinner table, but also while out there on the ice waiting for the next “bite” to occur.

Simple, easy to whip up whether in the kitchen or sitting beside the fish hut, this is a change of pace from the norm when it comes to fried crappie. In fact, it will look a lot like crab cakes, except to those professional ice anglers, of course.

 

To create, gather these ingredients to bring out to the hut with you:

 

1 pound of crappie fillets (makes about 6 big cakes)

1 large egg

1/4 cup mayonnaise

1/2 to 1 tbsp. Dijon mustard

1-1/2 tsp. seasoning (Your favorite recipe or Old Bay, if you prefer)

1/4 lemon (juice)

1 tsp. Worcestershire

1 tsp. salt

1-1/2 cups breadcrumbs

1 tbsp. chopped fresh parsley

2 tbsp. unsalted butter

2 tbsp. canola oil

And, of course, your own special catch

 

Then…begin:

 

After you’ve filleted the crappies, boil the fillets in a cast-iron skillet. This should take a few minutes of time; when the fillets feel firm, take them out of the skillet and let the fish cool. (If you’re in one of those cold climates, this step should definitely not take all that long.)

 

But while these fillets are cooling, put together your batter in a large bowl. Whisk together the egg, mustard and mayo, lemon, salt and Worcestershire sauce with the seasoning you choose. Although the name Old Bay has been on the top of the seafood spice rack for a long time, if you wish to create your own you can use what you wish. (If Old Bay is simply not available in your area, you can create your own stand-in with a combination of celery salt, paprika, black pepper, cayenne pepper, ground dry mustard, nutmeg and cinnamon.)

 

When these ingredients are combined, break up the crappie fillets into large pieces and then add them, the breadcrumbs and parsley, to the mixture and combine thoroughly. When the mixture is beginning to stick together, form it into cakes that are between 1/4 and 1/2-inch thick.

 

All you need to do now is fry the cakes in butter and canola oil. When the first side is brown, turn over and pull them from the heat when both sides are nicely browned and serve them up. Try not to eat them all, by the way, before granting some of your cakes to your fishing pals. After all, you don’t want to have any anger out there on the ice.

 

You’re full, you’re happy, and you can now head back to that pole and grab even more. After all, you do the work, seems fair that you enjoy the catch.

 

Original Source:  Sportsmans lifestyle.com

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