Post by stinkiesdaddy on Feb 14, 2010 12:02:17 GMT -6
Crappie fillets 1/2 -3/4 thick
2 1/2 cups unsalted butter
1/2 cup lemon juice
1 1/2 tsp red pepper
1 tsp salt
2 tsp black pepper
1 tblsp dried thyme (has to be dried)
lemon wedges
Place fillets on cutting board and trim thin places away ( they will burn). Pat fillets dry and cover and place in refridg til ready to use, the butter sauce adhears better to cold fillets. In a heavy sauce pan over medium heat melt butter,add lemon juice,salt, red pepper, black pepper and thyme. Blend and let cool to luke warm.
This next part i suggest you do outside on your fish fryer
Place a big cast iron skillet on high heat until the bottom has a white haze on itand begins to smoke slightly. Get fish from refer and dip into the butter sauce, coating wel, place coated fillet into the hot skillet taking care not to burn yourself. The fillets will sear and cook almost instantly Turn over and blacken the other side. repeat this with all the other fillets, cooking no more than 2 at time. Save the remaining butter sauce.Between each 2 fillets that you cook remove any charred particles, anbd burnt butter sauce. After all fillets have been cooked, quickly remove the skillet from the heat and remove the butter sauce and charred particles, place the skillet back on the heat and pour in the remaining butter sauceand swirl a few times to blacken butter. Remove from heat and drizzle over fillets. serve hot
2 1/2 cups unsalted butter
1/2 cup lemon juice
1 1/2 tsp red pepper
1 tsp salt
2 tsp black pepper
1 tblsp dried thyme (has to be dried)
lemon wedges
Place fillets on cutting board and trim thin places away ( they will burn). Pat fillets dry and cover and place in refridg til ready to use, the butter sauce adhears better to cold fillets. In a heavy sauce pan over medium heat melt butter,add lemon juice,salt, red pepper, black pepper and thyme. Blend and let cool to luke warm.
This next part i suggest you do outside on your fish fryer
Place a big cast iron skillet on high heat until the bottom has a white haze on itand begins to smoke slightly. Get fish from refer and dip into the butter sauce, coating wel, place coated fillet into the hot skillet taking care not to burn yourself. The fillets will sear and cook almost instantly Turn over and blacken the other side. repeat this with all the other fillets, cooking no more than 2 at time. Save the remaining butter sauce.Between each 2 fillets that you cook remove any charred particles, anbd burnt butter sauce. After all fillets have been cooked, quickly remove the skillet from the heat and remove the butter sauce and charred particles, place the skillet back on the heat and pour in the remaining butter sauceand swirl a few times to blacken butter. Remove from heat and drizzle over fillets. serve hot