Crappies meat: Hi guys. Maybe someone can help me here. When I catch crappies I fry them but the meat always seem to be too soft and mushie for me. I like the flavor but can't stand...

FS Digest

Hi guys. Maybe someone can help me here. When I catch crappies I fry them but the
meat always seem to be too soft and mushie for me. I like the flavor but can't stand
the mush. Is there a special way to cook crappies? Looking forward to your feedback.

--
by Eddie

sapreaper Loc: Easton, PA

hmm I just pan fry in butter, and seemed okay. Wish i had a better answer.

PapaJ Loc: South of Greenville, TX. Near Lake Tawakoni

Hi Eddie,

I cut large fillets into smaller pieces, about the size of a playing card. Just because that's the way my wife likes them. I then fry them using a quick dip in milk then into cornmeal for a light batter and then IMMEDIATELY into the fryer. I like to use a deep fryer with plenty of vegetable oil at 350f - 370f. Let them fry until golden brown. They come out "flaky" but I wouldn't consider them "mushie."

bknecht Loc: Northeast pa

I have found they may be a “bit mushy” in the summer but I usually put them in a cooler with ice water immediately after catching them which seems to solve the problem

PapaJ Loc: South of Greenville, TX. Near Lake Tawakoni

bknecht wrote:

I have found they may be a “bit mushy” in the summer but I usually put them in a cooler with ice water immediately after catching them which seems to solve the problem

Good point. I didn't think about that. Because of game laws in Texas dealing with live wells all of my fish go into a cooler on ice when caught. They are chilled when I fillet them and then either frozen or go into water in the fridge until frying. That might make a difference?

bknecht Loc: Northeast pa

Don’t know if I’d soak them in water in the fridge before frying, maybe that may be the issue? Soaking in salted water may solve the problem but have never nor needed to try it

Whitey Loc: Southeast ohio

bknecht wrote:

I have found they may be a “bit mushy” in the summer but I usually put them in a cooler with ice water immediately after catching them which seems to solve the problem

Yes an clean and rinse fillets in very cold water then I freeze my fish in water in freezer bags standing up so the water can't drain out. Make sure oil is hot when you start to cook if deep frying or cookin with oil in cast iron skillet

Able Man Loc: North Coast (Cleveland, Ohio)

I don't remember any Crappie being mushy, BUT; the way I prepare them for the table= scale'em, head'em, fin them, get rid of the guts and throat... Leave the tail on, just fry 'em like a Bluegill. (Those tails are crispy little "treats", for those who are still working / enough teeth, to enjoy "crispy little treats".)

bucky buckner Loc: murrells inlet SC

FS Digest wrote:

Hi guys. Maybe someone can help me here. When I catch crappies I fry them but the
meat always seem to be too soft and mushie for me. I like the flavor but can't stand
the mush. Is there a special way to cook crappies? Looking forward to your feedback.

--
by Eddie

cold water crappies are more firm than the warm water ones. could this be the problem?

Able Man Loc: North Coast (Cleveland, Ohio)

bucky buckner wrote:

cold water crappies are more firm than the warm water ones. could this be the problem?

Every ONCE in a while, we can "come up with" SOME benefit, to living "up North"!

GlsJr40 Loc: Dallas, Tx.

I always coat with corn meal or a purchased breading mix. Then I deep fry at 350+/- until done. The only mushy fried crappie I ever saw was under-cooked. I don't cook to the 'crisp' stage, but I cook until 'firm'.

fishrmans Loc: Waushara Cnty Wisconsin and Port Charlotte Fl

I agree.....I have always found crappie a little on the soft side even when I catch them through the ice. I have always preferred bluegill, perch or walleye for that reason.

Ben Bragg Loc: Dayton Ohio

If you rinse the fillets under running water it can affect the meat.
After filleting put em in a bowl , indirectly fill with cold water and move the fillets around with your hand , repeat this till rinse water is clear
Also dry the fillets prior to breading using paper towels. You don’t want excess water

Noah Fisher Loc: Seymour

I agree with Glsjr40. If u don't cook them long enough, lots of freshwater fish are mushy. Let them fry another minute or two and poke them with a fork.

Fillet O' Fung Loc: Berthoud CO

FS Digest wrote:

Hi guys. Maybe someone can help me here. When I catch crappies I fry them but the
meat always seem to be too soft and mushie for me. I like the flavor but can't stand
the mush. Is there a special way to cook crappies? Looking forward to your feedback.

--
by Eddie

With some fresh water fish, like trout, or crappie, keeping them cool from the time they are caught to cleaning is the best way to keep the meat firm. If you string a line of crappie on a line and keep them in the water for hours, (same thing with trout) the texture and taste will be deteriorated. Trout, for instance, will be better preserved kept cool and dry, like in a basket, after the gills are removed, than in the water.

If you want firm flesh, I'd put your crappies over a thin towel in an ice chest, or if the water is cool in a basket, or line in water. I once ate a fresh water drum from muddy water in Kansas, and kept it on ice for a few hours before cleaning and baking it, and was not bad, considering drum isn't considered a great fish to eat. If you have the time, and they are slabbers, I'd gut, take off heads, and pack on ice right away.