Recipes

Fillet stripers and remove ALL the red meat.

Start with a large stock potand about twice the volume of water as the amount of food

you plan to cook. Add about 1/4-cup Louisiana Fish Fry Products brand Crawfish, Crab,

Shrimp Boil seasoning per quart of water depending on how spicy you want your food.

Bring seasoned water to a rolling boil and add the desired amount of small

new potatoes and boil about 10-minutes. Then add the desired amount

of mini corn-on-the-cob, and boil an additional 10-minutes.

Remove the corn (if you don't want it real spicy), turn the heat off and

add chunks of striper fillets. Cover and let stand for 10 to 20-minutes.

After about 10-minutes taste a piece of striper to see if it's as spicy as you want it.

The longer the fish stays in the water the spicier it gets. Remove the fish and

then the potatoes with a large slotted or screened spoon being careful not

to break up the fish chunks too much. Drizzle with melted butter and enjoy!

If you're cooking for a large crowd multiple batches can be made using the same water.

STRIPER BOIL - "A One Pot Meal"

Cut fillets (preferably Crappie or Walleye) into bite size nuggets about 1"x 1"

Lightly coat with equal amounts of table mustard and Louisiana Hot Sauce

Roll in self-rising white corn meal seasoned to taste with black pepper

Deep fat fry in canola or peanut oil at 365-degrees

Use a deep fry/candy thermometer - temperature IS important!

Take nuggets out as soon as they start to float up off the bottom

DO NOT OVER COOK!

Cool on layers of newspaper covered with a paper towel and serve

warm with onion, Cole Slaw, Hush Puppies and Taters

FRIED FISH

Mix 1-cup self rising flour, 1-cup self rising white cornmeal mix, 3-heaping

tablespoons sugar, 1 egg, 1-15.25-ounce can cream style corn and 1/2-cup

chopped onion in a small mixing bowl and let stand about 10-minutes

Drop by heaping teaspoons, using two spoons, (or a cookie dough

scoop works very well) into canola or peanut oil at 365-degrees

Give 'em a poke to turn over (if they don't turn themselves) and

fry until dark brown on all sides

Place on several layers of paper towels to cool

Optional Variations: Add chopped jalapeños (fresh or pickled)

and/or chopped bell peppers and/or minced garlic

NOTE: MAKE SURE YOUR CREAM CORN IS "CREAMED" REAL WELL OR ANY

WHOLE CORN KERNELS MAY POP AND SPLATTER HOT GREASE ON YOU!!!!

CARLOS' HUSH PUPPIES

Place 4 - 6 leftover Fried Fish nuggets from above recipe in a

375-degree preheated toaster oven for 5 to 8-minutes

DON'T USE MICROWAVE - RUINS THE FISH!

Spread two slices of sandwich bread or a hamburger bun with

Tarter Sauce or mayonnaise and dill pickle relish, add heated

nuggets and a slice of American Cheese

ENJOY!

FISH SANDWICH

Cook about 4-cups crappie fillets in about 8-cups of water seasoned

with 1 - 2 Tablespoons Old Bay Seasoning or Crawfish/Crab/Shrimp Boil

at just below a simmer for about 15-minutes, drain, let cool a few

minutes and chop/flake into small pieces.

While fillets are cooking, sauté about 4-cups cubed style frozen hash

brown potatoes, 1-cup finely chopped onion, 1-cup finely chopped celery

with salt and pepper to taste in ¼-cup butter or olive oil in a large skillet

or heavy sauce pan just until potatoes are tender but not mushy.

Add 1-can Cream of Mushroom Soup, 1-can Cream of Celery Soup and 2

to 3-cups milk depending on how thick you want your chowder. Bring to

a slow simmer, stir in fish and simmer about 10-minutes, stirring

occasionally to prevent sticking. Serve with Ritz or Oyster Crackers.

CRAPPIE CHOWDER

Cook 4 medium size crappie fillets (or equivalent) in 4-cups of water

seasoned with 1-Tablespoon Old Bay Seasoning (more or less to suit

taste) at just below a simmer for about 15-minutes, drain and

keep warm until ready to serve.

While fillets are cooking, cook a small package of your favorite style of

egg noodles in a heavy sauce pan following package directions.

While fillets and noodles are cooking, heat one jar of prepared Alfredo

Sauce in the microwave in a heavy, glass, microwave-safe bowl stirring

occasionally until hot.

To Serve:

Place a serving of cooked noodles in a large, shallow bowl, flake two

cooked fillets into small, bite-size pieces and place over noodles. Cover

with heated Alfredo Sauce and serve hot with garlic bread, side salad or

steamed veggies.

Takes about 20-minutes to prepare and makes two generous servings.

EASY CRAPPIE ALFREDO

Cut Black Bass, White Bass, Hybrid White Bass or Striper

fillets into about 1/2" x 1" nuggets

Marinate nuggets several hours or overnight in

ZestyItalian Salad Dressing

Cut a package of Hickory Smoked Bacon into thirds so

each strip makes three short pieces

Wrap each nugget with a piece of bacon and

skew with a toothpick

Place nuggets on a broiler pan and bake at 425 degrees for ten

minutes then turn over and bake 10-minutes more

SERVE HOT AS AN APPETIZER OR SIDE DISH

Reheat leftovers in 375-degree toaster oven for about 5-minutes

BACON-WRAPPED FISH

Whisk 1/4-cup sugar with 1/4-cup white vinegar in a large mixing

bowl until sugar dissolves

Add 1-tsp table mustard, 1-teaspoon celery seed and

1-cup Hellmann's Mayonnaise and whisk until smooth

Stir in 1/2-cup chopped onion and a package of shredded cabbage and

carrots (or about 1-half head of cabbage and 4-carrots shredded)

Chill for several hours before serving

AUNT NEVA'S COLESLAW

Dry small to medium (1/2" thick or less) fillets on a paper towel

and rub with Cajun Seasoning

Melt about 2-tablespoons butter in a very hot cast iron skillet

Butter should sizzle and smoke!

Fry seasoned fillets for about a minute on each side just until they

start to flake and are no longer opaque in the middle

SERVE HOT

BLACKENED FISH

Dry crappie, catfish or bass fillets on paper towels and coat with olive oil

seasoned with Jamaican Jerk, Cajun or Lemon Pepper seasoning

Bake in a glass baking dish in preheated 400-degree oven for about

20-minutes or just until fillets start to flake and turn white

BAKED FISH

Dry 8 to 10 crappie fillets on a paper towel

Place about 2-cups Cheez Nips or Cheese Rits crackers, 1/2-cup

walnuts or pecans and about 1-tablespoon Cajun seasoning (more or

less to taste) into a food processor and process into a fine meal

Coat fillets with about 2-tablespoons melted butter or olive oil

and dredge in cracker meal mixture

Arrange fillets so that sides are touching but not overlapping in a

glass baking dish coated with butter, non-stick cooking spray or olive oil

Bake at 400 degrees for 20 minutes - serve hot

CHEESE CRACKER BAKED CRAPPIE

Steep (don't boil) about two cups crappie fillets in 6-cups water

seasoned with 2 to 3-tablespoons Louisiana brand crawfish, crab,

shrimp boil seasoning for about 20-minutes then drain and chill

Chop cooked and chilled crappie and combine with 1-cup sour cream, 1

8oz package cream cheese, 1/2-cup finely chopped celery, 1/2-cup finely

chopped onion and 1-tablespoon each lemon juice, Worcestershire

sauce and Cajun seasoning and chill

Serve with chili sauce, dip with Ritz crackers, or veggies

Also makes great sandwich spread (without the chili sauce)

CRAPPIE DIP