This festive dish has plenty of flavor and texture. Teamed with a Cuervo Gold margarita (shaken, not blended) or a frosty-cold Mexican beer, this is a great warm weather meal. The choice of fish is entirely up to you, but I’m a crappie fan.

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There are two things to remember when making fish cakes. First, they have to be just moist enough to hold together, but not so moist that they fall apart when cooked. Second, you can’t mess with them when they’re in the pan or they’ll break apart. Now that we’ve got that straight, let’s get started.…

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This tasty sauteed crappie recipe works just as well with any type of fish that won’t fall apart when you sauté it. Tip: if your tomatoes are not home-grown, help them out by slicing them into thick slices and then seasoning with salt, pepper, sugar and a splash of balsamic vinegar. Looking for more crappie…

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oven fried crappie

This oven “fried” crappie recipe provides a healthier alternative to frying your fish. For a finer crust, use panko crumbs, or if you have zero breadcrumbs around, leave a few slices of bread out for a day or toast it in the oven to get it to a crumbly existence. Looking for more delicious ways…

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