Spicy Crappie & Jalapeno Hush Puppies

When I read your blog recipes, I save many of them on an Excel spreadsheet under various categories, one of which is try ASAP and when Marguerite over at Cajun Delights posted her recipes for Cajun Catfish Feast, I knew two of them had to go on this list.

Since we always have crappie in the freezer, thanks to friends Ronnie and Nancy, I used it along with the Cajun spices I had on hand to make my version.

Spicy Crappie Filets:

25 crappie fillets (approx)

1 cup flour, self rising

¾ can beer - add slowly til right consistency

1 ea egg, lightly beaten

1 tsp  Emeril's Essence        

A few shakes of hot sauce

1 pkg panko bread crumbs

1. Wash fish and pat dry with paper towels.
2. Combine flour, beer, egg, Essence, and hot sauce - add the amount of beer to get the batter thickness you want.
3. Dredge fillets in batter and allow extra to run off.
4. Roll in Panko and sit aside for about 5 minutes.
5. Fry fish in 360* oil until golden brown, turning once. Salt to taste and drain on a wire rack - keep warm in oven or grill.

For the hush puppies, I used Marguerite's recipe as written and it's available on her site (link above).

As I often do, I cooked on the grill side burner and had a grill burner on low to keep the early batches warm – I cooked the hushpuppies first and then the fish and we sided it with some grilled green bundles and our new favorite apple bacon slaw.

I thought the hushpuppies and fish turned out very well and I will definitely make both again. Thanks Marguerite for a delicious meal.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Tomato Juice And Dolly

Two years ago:  Grilled Pork Tenderloin Filet

Larry

6/25/12 meal date