Fishing Recipes !! Yummy

Hadsall's Double Trouble Crappie Recipe

It's called double trouble because it is double coated and double delicious, however a platter full will not last twice as long.
Get enough flour to double coat your stringer full of filets
Mix in assorted spices (the ones you prefer). I like garlic powder, paprika, salt and black pepper. Be generous with the amount of spices you use with the exception to the salt. More salt can always be added, at the table to taste
Wash and dry your filets before 1st coating of spicy flour
Dip floured filets in whipped egg before 2nd coating of spicy flour
Fry in about an inch of hot oil in an iron skillet until brown and crispy and yummy.

Tom.J.’s breaded crappies

Ingredients:
12 Crappie fillets
2C. flour
2C. Seasoned Bread crumbs
1 egg
½ C milk
1tsp. Garlic salt
1tsp. Black pepper
1tsp sweet paprika
2C vegetable oil
Directions:
Put bread crumbs on a plate. On a separate plate put the flour. Add Garlic salt, Pepper, and paprika to the flour and mix together. In a bowl put milk and egg together and mix well. Rinse and dry fillets with paper towels. Take fillets and cover them completely with the flour mixture. Shake off any extra flour from the fillets. Put floured fillets in egg wash covering the whole fillet. Then put them in the breadcrumbs and cover completely shaking off any extra bread crumbs. In a skillet add oil and heat. You want the oil hot. To make sure it hot enough put a little bread crumb in if it bubbles around it it’s hot enough. Put fillets in and cook until golden brown.

CRAPPIE MAGAZINE RECIPE
Here's a baked recipe that my husband and I found in crappie magazine that we both enjoy. It is a little healthier than most of the fried fish recipes and taste good!

8 - 10 crappie fillets
1 cup plain yogurt (ice cold)
1 cup all-purpose flour
1 cup Italian bread crumbs
1 tbs. old bay seasoning
1/2 tsp. Creole seasoning
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. oregano
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
Pam cooking spray

Preheat oven to 400 degree.
Coat baking sheet with Pam spray.
Place yogurt in bowl (buttermilk also can be substituted).
Toss all breading ingredients in a plastic bag and mix well.
Dip fillets in yogurt and then in dry mixture.
Coat each fillet and place on the baking sheet.
Spray the tops of all fillets on baking sheet with Pam and bake 15 to 20 minutes on center rack.

Captain Al's famous Fish Boil (has been called "poor man's lobster", actually originated in the UP of Michigan)
Serves 4-6 8 medium sized potatoes 6 carrots 6 onions 1/2 cup of salt 5 lbs of fillets, trout or salmon. drawn butter, parsley and lemon pepper 1. Fill pot with approximately 1 gallon of water. Add 1/2 cup of salt and bring to a rolling boil. Quarter potatoes, slice the onions and slice the carrots to about a inch. Turn your heat source on high. 2. After water comes to a rolling boil, place in your onions, potatoes and carrots continue cooking for another 10 minutes after boiling resumes. Remember to regulate your heat as to keep a rolling boil going at all times. Failure to do this will result in a might salty tasting fish boil. 3. Take your fillets and cut them up into golf ball size hunks. Now after 10 minutes of boiling the potatoes, onions and carrots put your fish into the pot. The boiling action of the water may subside when the fish are first placed into the kettle. If this happens, turn the heat up so as to get the water boiling again quickly. After the water again comes to a rolling boil, cook your fish for about 10 minutes. Cooking time may vary a couple of minutes depending on amount of fish. Cook fish only until it can be flaked easily with a fork. Over cooking will result in soft mushy fish. 4. Remove the basket from the kettle and let drain in the sink. Turn heat off. 5. Serve on platter with hot drawn butter laddled over your fish, potatoes, onions and carrots. Sprinkle with lemon pepper, add some parsley if desired. WOW!

Cindy's delectable, delightful, delicious dip. Serves: You won't make enough!
4 cups of cooked fish lightly chopped in food processor or by hand. 1 cup of onions, lightly chopped. 1 cup of celery, lightly chopped. 1 hard boiled egg, lightly chopped. 1cup of Miracle Whip salad dressing. Seasoning salt, salt and pepper (season to taste)
Preparation: Boil a cut up fillet in water in a rolling boil for about 12-15 minutes or until fish flakes easily with a fork. You could use left over fish cooked by any method.
1. Mix above together and refrigerate. 2. Add garnish and serve cold with crackers. This is Gooooood!

Cindy's Fried Fantasia... ...you gotta try this one!
Serves: About 1/2 lb. of fish per person
Garlic Salt, Drakes fish mix, Cajun Spice (Uncle Bucks), Seasoning salt.
Preparation: Take a fillet and slice down the middle so that no part of fillet is wider than 1/2 inch. Then cut up thin fillet into smaller serving size pieces. If you want a real mild flavor, marinate cut-up fillets in a bowl of milk and leave in fridge overnite.
1. Put Drakes mix, Several tablespoons of Cajun Spice, dash of garlic salt, seasoning salt, pepper in a zip lock bag. 2. Heat skillet on medium heat, add butter. 3. Put sized up fillets in bag and shake bag so that all fillets are coated. 4. Place coated fish in skillet and fry till crispy on both sides.
Trimmings: Cole slaw, potato salad and corn on the cob. Mmmmm....good!