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Bass/Crappie

Carl T
Carl T Posts: 179
edited November -1 in EggHead Forum
This weekend, I will be at Lake of the Ozarks (Missouri) for some fine bass fishing. (60 boat tournament) Where I am staying, I will have the opportunity to take my Small along. Several of my brothers who know the egg have already reserved cooking times on it.[p]I have never grilled fish. When we filet the bass (and any crappie or walleye that happen to end up in the boat as dinner) we cut the filets into 2-3 inch peices for deep frying. Any suggestions for filet sizes/coating/breading and methods for cooking on the Small? Should I take any fire bricks along?[p]Carl T
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Comments

  • Sippi
    Sippi Posts: 83
    Carl T,
    I would try scaling and scoring crappie or a bass that weighs a pound or so. Use salt, pepper and lemon juice. Make a pan out of foil, not wrapped but to keep butter from dripping on your lump. Lift out when done and start over with next batch.
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  • MickeyT
    MickeyT Posts: 607
    Carl T,[p]I have done walleye, pike, and halibut all in the same method.[p]You will need a cast iron skillet and butter.[p]Cut the fillets in 2" strips.
    Dip in egg and milk batter.
    Drop in a mxture of (crushed)Ritz Crackers and a little flour.[p]Do these one at a time for best results.[p]Put in pan and cook 2 minutes a side.[p]You won't believe how good these will taste.
    Really simple.[p]Make sure the crackers are ground fine.[p]Yummy, yummy.[p]Mick.[p]P.S. I'll bein Virginia this weekend doing the same thing.[p]Tight lines.[p]

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  • Char-Woody
    Char-Woody Posts: 2,642
    Carl T, I have been wanting to do some walleye on the BGE and I started thawing out some water bagged today just for this trial run this evening..lets see how it goes. If it works..then we both win. I am thinking seasoning with Lawreys Lemon Pepper and peanut oil at the moment..things change.
    C~W[p]
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  • Wise One
    Wise One Posts: 2,645
    Char-Woody, I have done some trout that a friend gave me with lemon-pepper and olive oil. They really turned out well although I did find that the time difference between great fish and crispy critters (really dry) is not that great. Don't leave them too long.

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  • Char-Woody
    Char-Woody Posts: 2,642
    Wise One, good ideas..what temp do you run? My guess around 300F internal.

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  • Wise One
    Wise One Posts: 2,645
    Char-Woody, my dome thermometer was registering around 325. I actually think that was a little hot. I kinda like things where I have a little latitude in my times and at 325 there was not much time between done and overdone on fish. I had not thought too much about it but I may try even cutting it to 275 next time. They were good including the one that stuck and that I totally destroyed getting out (Somebody had to eat the evidence :-) )

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  • Char-Woody
    Char-Woody Posts: 2,642
    Wise One, Well, I baked Walleye for a first time..Went with both Paul Prodhomes sea food seasoning and Lawreys Lemon pepper..I had to excellent fillets off a 5 lb walleye, and did each seasoned separately.. I used a fire brick barrier and ran about 400F degrees or under. I used my jerkey basket over the firebricks..no drip pan. I layed out the filets on buttery Pam coated parchment paper in the wire basket. Next time I will skip the parchment paper as indirect over the fire brick seemed to be better.. I took out the parchment halfway thru the cook. The fillets were very moist and I could have cooke them longer than the 20 to 25 minutes that I did them. I tested them with my spatula and when they would flake, I took them out..! Next time who knows..I may try a different method and use Jethro's salmon method. BTW.. the Prodhomme seasoning IMHO was better..more like cajun.
    Cheers to ya...C~W[p]
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  • Char-Woody
    Char-Woody Posts: 2,642
    Wise One, Well, I baked Walleye for a first time..Went with both Paul Prodhomes sea food seasoning and Lawreys Lemon pepper..I had to excellent fillets off a 5 lb walleye, and did each seasoned separately.. I used a fire brick barrier and ran about 400F degrees or under. I used my jerkey basket over the firebricks..no drip pan. I layed out the filets on buttery Pam coated parchment paper in the wire basket. Next time I will skip the parchment paper as indirect over the fire brick seemed to be better.. I took out the parchment halfway thru the cook. The fillets were very moist and I could have cooke them longer than the 20 to 25 minutes that I did them. I tested them with my spatula and when they would flake, I took them out..! Next time who knows..I may try a different method and use Jethro's salmon method. BTW.. the Prodhomme seasoning IMHO was better..more like cajun.
    Cheers to ya...C~W[p]
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