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Stick
that in your pipe and smoke it Craps!
Everybody has a
smoker these days right? Hey I've smoked the little
buggers three times now and they really taste great. It's
a welcome change and they make a very interesting
appetizer.
Get about 5 or 6
3/4lb Crappies. Clean them by sticking the knife in the
bottom jaw and running it back to the anal fin. Grab
a hold of the gills (make sure and get the gills out) and
pull the guts out. Clean out the cavity. Leave the scales
and the head on. Wash the fish off and dry it.
Shove some
herbs and a slice of onion and lemon in the gut. Smoke
them with Hickory wood on medium heat (225) for about 30
-40 mins. The skin will turn a golden bronze color, the
fins will burn off. It's important not to smoke the fish
too long as it will dry out. The skin will lift away from
the meat very easily. Squeeze a little lemon on the meat,
salt and pepper to taste. This is a great way to eat
Crappies, and it will be something your friends have not
seen before.
www.crappie.com
House
Autrey Seafood Breader
Rinse your Crappie fillets
in water. Soak in buttermilk or saltwater for an hour or
so. (Soaking is not necessary, however some say it
improves the texture and taste of the fish). Get your oil
hot, 375 - 400 no more no less. The trick to non greasy
fish is having the oil at the right temperature when you
drop the fillets in. We use 4 to 1 regular Crisco to
Butter flavored Crisco.
Put about a cup of the House Autrey Seafood Breader in a plastic bag. Toss in about 10
fillets that have been dried in a paper towel. Shake the
crap out of the bag. Take the fillets out and drop them
in the hot oil. When they float they are done. Serve with
ketchup and Texas Pete, a little salt doesn't hurt.
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