The Craft of Cooking Crappie: Twice Baked Crappie

Posted: September 4th, 2013 by Bill Dance

Crappie, crappie and more crappie.

I love fall fishing for bass of course, and oh yeah, crappie as well. And the latter, I really like to eat. With that in mind, here is a crappie recipe that might interest you, should you sack some slab crappie as fall fishing improves:

Twice Baked Crappie

Louisiana Hot Sauce
McCormick buttered salt
Garlic salt
Red pepper
Progresso bread crumbs
Oleo
Juice of 1 lemon
Italian cheese

Preheat oven to 400 degrees. Grease bottom and sides of a 9-inch by 12-inch casserole dish lightly with Oleo. Pour bottle of Louisiana Hot Sauce into a small bowl. Dip fillets into the hot sauce, and place in the casserole dish. Sprinkle fillets with red pepper, buttered salt and garlic salt. Cover with bread crumbs. Cut think slices of Oleo and lay generously on top of bread crumbs. Squeeze the juice of one lemon over the fish. Sprinkle with Italian cheese on top.

Repeat layers of the same until the casserole is filled. Bake 30-35 minutes.

Check back next week for another recipe and, as always, catch one for me!