The weather is warm and folks are crappie fishing. But how do you keep those meals of crappie interesting? Make no mistake, I love the normal filleted crappie and hush puppies. But sometimes you just want to do it a little different. So here’s a fried crappie cake recipe that I enjoy. You can eat them plain with some fried taters, or slide them in a bun with some tarter sauce. This recipe makes 5 to 6 fried crappie cakes. |
The best tasting fried crappie is fried in a cast iron skillet |
Ingredients
1 pound of crappie fillets 1 large egg 1/4 cup mayonnaise 1/2 to 1 tbsp. Dijon mustard 2 to 4 drops of liquid smoke 1 tbsp Lemon Juice 1 tsp. soy sauce 1 tsp. salt 1-1/2 cups bread crumbs 1 tbsp. chopped fresh parsley 2 tbsp. butter 2 tbsp. vegetable oil |
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Instructions
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Great frying oil for your fried crappie cakes! |
Boil the crappie fillets in a cast-iron skillet. Just boil the fish for a few minutes, the crappie fillets will feel firm. Then, let the fish cool. Since the crappie fillets are cooling, this is a good time to mix your batter. In a large bowl, whisk the egg, mayonnaise, mustard, liquid smoke, lemon, salt, and soy sauce. When the crappie fillets have cooled, break them into large chunks. Now mix in the fish, bread crumbs, and parsley into the batter mixture. Be sure to mix it up thoroughly. When the mixture starts to stick together, form the crappie mixture it into cakes. You want to make them between 1/4-inch and 1/2-inch thick. Now your crappie cakes are ready to be fried in a skillet. Heat the butter and vegetable oil to frying temp and add your fish cakes. When the first side is brown, flip the crappie cakes over and brown that side. When both sides are brown pull them from the oil. Serve hot and enjoy. |