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Bass, Bream, and Crappie
Melt In Your Mouth Fillet Crappie/Bream
2-3 lbs. crappie or bream cut in fillets and patted dry
1 stick margarine
1 lemon
2-3 T. chives, chopped
1½ tsp. blackened seasoning or any kind of Cajun seasoning
Parsley Flakes (optional)
Worcestershire white wine sauce
Melt 1 stick of margarine in dish. Squeeze lemon juice over margarine. Place
fish in margarine mixture, coating on both sides. Sprinkle with chives. Sprinkle
blackened seasoning or Cajun seasoning over fish. Place in preheated oven of
325 degrees for 20-30 minutes. Pour Worcestershire white wine sauce over fish
before serving. Sprinkle with parsley flakes. Serve hot. Yummy!
Ed and Jan Weldon
Tunica, Mississippi
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Grilled Fish and Vegetables
Prepare a marinade to brush on the fish.
¼ cup olive oil
1 T. fresh oregano
1 T. basil
1 T. thyme
1½ tsp. salt and pepper
2 tsp. minced garlic
Corn-on-the-cob, zucchini, onions, peaches or pears rubbed with small amount
of oil are excellent accompaniments. Cook directly on the grill for only 3
to 5 minutes for smokiness and just a little carmelization.
Jimmy and Becky Walker
Yelleville, Arkansas
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Crappie Fillet Crumbles
Desired number of crappie fillets
olive oil
garlic powder
lemon pepper
crumbs left in the bottom of your potato chip, corn chip, or pork skin
bags
use no salt; it’s already in the crumbs
Crush and pulverize the bag of leftover crumbs with your hands. Lightly coat
fillets with olive oil, then sprinkle on garlic powder and lemon pepper. Toss
fillets in the bag of crushed crumbs, close top of bag, and shake to coat the
fillets. Place fillets in black skillet, under broiler, until dark golden brown
(no mess, either, just throw bag away). All are delicious, but the pork skin
crumbs are our favorite.
Dr. and Mrs. Eddie Hobbs
Moorhead, Mississippi
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Smoked Crappie Fillets
Prepare charcoal fire in smoker. When coals are glowing (if possible add a
piece of water smoked hickory) add a water pan filled with HOT water. Cover
smoker. Before the water steams, prepare crappie fillets. Liberally sprinkle
on both sides with lemon pepper. Place in a single layer in a shallow, round
pan or in a pan made with a heavy aluminum wrap. Dot each fillet liberally
with oleo (or butter). Put pan on rack above water and cover smoker. Cook approximately
20-25 minutes or until fish flakes easily with a fork. Fish should be tender
and juicy…do not overcook. DELICIOUS!
(Cooking times depends on the number of fillets, outdoor temperature, how hot
the fire is and if the wind is blowing!)
Ms. Ann Hays
Dublin, Mississippi
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Fried Bream or White Perch Fillets with Sweet Onion Relish
Sweet Onion Relish
5 medium Vidalia onions, sliced paper thin
2 cups water
1 cup white wine vinegar or seasoned rice wine vinegar
1 cup sugar
½ to ¾ cup mayo, Hellmann’s or other quality
2 to 3 T. celery salt, to taste
1 tsp. celery seed
Slice onions as thin as possible – place in a glass chafing dish or plastic
container, cover with 2 cups water, 1 cup vinegar and 1 cup sugar; stirring
until sugar is dissolved in mixture, cover and refrigerate overnight. Drain
and by hand squeeze out all excess liquid from onion mixture; mix ½ to ¾ cup
mayo, add celery seed and then season to taste with celery salt. Refrigerate
in closed container and serve with crackers or to compliment fried bream, perch,
catfish, etc.
Corn Oil for Deep Frying
12 to 14 fish fillets – 2 to 3 oz.
2/3 cup yellow corn flour
1/3 cup flour
salt to taste
ground white pepper, to taste
1 cup buttermilk
1 egg, beaten
Heat the oil for deep-frying. Combine the beaten egg and buttermilk til thoroughly
mixed; add 3 to 4 fillets at a time to mixture. Combine corn flour and regular
flour and season to taste with salt and pepper. Drain excess liquid from fillets
and dredge in the seasoned flour mixture. Drop fillets into hot corn oil to
fry for 3 to 4 minutes depending on size of fillets – repeat procedure
until complete. Serve fried fillets with fresh lemon wedges and sweet onion
relish.
Edna Howard
Natchez, Mississippi
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Fish Chowder
18 to 22 bream (depending on size)
2 carrots, cooked and chopped
1 can Campbell Cream of Potato soup
Sprig of parsley, minced
1 can Campbell Cream of Celery soup
salt and pepper
1 can New England Chowder soup
1 small can evaporated milk
1 can minced clams
1 pt. of Half and Half
1 can chicken stock
1 stick of butter or oleo
1 medium onion chopped, sautéed in part of butter
Place fish in cold water, cover and bring slowly to simmering. Turn off heat
for 30 minutes. Uncover and drain. When cool enough to handle, remove skin
and bones. (Easier to do when fish is warm. I sometimes do this the day before.)
Add soups and other ingredients (except fish) together in a large boiler. Add
whole milk if needed. When hot, add fish. Do not boil.
Mr. and Mrs. Charles Scott
Jackson, Mississippi
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