Smoking Crappie?

Discussion in 'Fish' started by sdeters69, Mar 21, 2010.

  1. sdeters69

    sdeters69 Newbie

    What is the best way to smoke crappie. I deep fry it now looking for a better and different way to cook these great tasting fish
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Boy I don't think crappie would be a very good fish to smoke or if you did I would more so grill/smoke it. It wouldn't take very long for it to be done. I have grilled them many times and they are good that way.
     
  3. I agree that grilling them in the smoker is the way to go. They cook so fast that they dont get much of a smoked flavor. I suppose a cold smoke would work if you have that kind of patience. I dont when there are crappie around.
     
  4. rstr hunter

    rstr hunter Smoking Fanatic

    I would save the smoke for an oilyer fish, maybe trout or salmon. Crappies are best pan fried in my opinion. I'm a little jealous though. Here I live in the middle of Walleye country, but I need to go get a meal of crappies this spring they are great eating.
     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Mmmmm crappies, for me pan frying is the only way to cook them
     
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Put me down for "the best way is pan frying", along with the bluegills & bass fillets.


    Bearcarver
     
  8. sdeters69

    sdeters69 Newbie

    Great feedback. How would you go about grilling? Any special way and what do you use for seasoning? Thanks
     
  9. athabaskar

    athabaskar Smoking Fanatic

    I would never smoke crappie. They are way too delicate. If you feel like you must grill them do it on aluminum foil over low to medium temperature with a pat of butter or olive oil and your favorite seasoning. I prefer breaded and fried.
     
  10. werdwolf

    werdwolf Master of the Pit OTBS Member

    I have a panfish smoke at home, that I think I got on this forum. Use it an Alder wood and it would taste great.

    If you need it PM me and I'll dig it up.
     
  11. spany78

    spany78 Newbie

    i would love to trade you a bag of crappie for some of that wallyeye i used to live in michigan now in missouri.not much wallyeye around here but lots of crappie
     
  12. smokeamotive

    smokeamotive Smoking Fanatic

    Oh theres walleye around here, you just have to know where to look. 
     
     
  13. jeff jolly

    jeff jolly Newbie

    I take scales off and filiet fish, then I brine in 1/2 cup koser salt to 1 quart of water put a plate on top so they are under water little ones 2 hrs big slabs 3 hrs, rinse and dry with paper towel, put on metal rack with fan in front, they are ready to smoke when they dry aand have a sticky feel 30 to 60 mins. I have a little cheif smoker and I smoke for 4 hrs   THEY ARE AWSOME
     
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I have found that delicate fish or much easier to smoke if you just filet off the back bone , remove the rib cage and leave the meat on the skin and scales.

     smoke till the meat flakes easily w/ a fork.  done sacalait "crappie" , rainbow trout, white trout" sand trout"  like this and they all came out great.
     
  15. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I have smoked sac-a-lait many times, filet off the bone, hot smoke for about 45 minutes at 150-200 depending on thickness. I will dust with garlic powder, onion powder, salt and pepper. I usually smoke them with pecan and they come out fantastic……
     
  16. jonboat

    jonboat Smoke Blower

    I love smoked fish... but crappie gets beer batter and released into lake crisco... I save the "fishier" fish for the smoker (trout, salmon, etc).
     

Share This Page