Crappie Recipes, Fish Recipes
Crappie & Capers With Seven Grain Rice Recipe
Dec
Buttery, crunchy, with a light lemony flavor, this is a recipe we use in place of our chicken!
My second favorite crappie recipe (crappie tacos come in at number 1) this is a filling high protein combo sure to please!
When done correctly this one will make your guests think you’ve taken cooking courses!
Let’s get started!
Begin by filling a pan with about an inch of grease to insure even cooking and place on medium high heat. (High might burn your grease)
*We used 1/2lbs. of filleted crappie. This will feed two*
Fish Batter
Flour 1 cup
Corn Starch 1/2 cup
Salt & Pepper 1 t each
garlic powder 1 t
Use a fork to mix up the batter.
Coat each (towel dried) fillet on both sides but only lightly, and place in the grease once it’s ready to cook.
After fillets have turned a light brown place them on a plate with a paper towel to absorb grease.
Garlic and Caper Sauce
8oz Sliced Mushrooms
1 yellow onion diced
3.5 fl. oz. capers
3.5 fl. oz. capers
1 stick Butter
1/4 cup Lemon Juice
Begin by heating a 1/2 stick of butter to grease the pan and then add onions, mushrooms and capers including the juice. Stir every 30 seconds or so to limit sticking until onions begin to become translucent.
Add the remaining butter to the pan which should resemble a light sauce.
Take tongs, and place your fish fillets into the sauce flipping it over and fully coating. Add the lemon juice and continue flipping.
Once the fillets are fully coated remove them and place them on a plate.
Finally, add a pre cooked seven grain rice or quinoa to the remaining sauce and either serve it on the side or place the fish back in one more time. It’s your choice!
Enjoy!!!
