|EDUCATION PRESERVATION FELLOWSHIP
|LANIER CRAPPIE ANGLERS CLUB
|1979 Buford Hwy, Cumming, GA 30041
LANIER UNITED METHODIST CHURCH
Meetings are held on last Thursday of each month at 6:30pm
Non Fried Crappie Recipe
Crappie (or Sole or Flounder) Meuniere
Note: Measurements do not have to be exact. Adjust according to the amount of fish.
1 cup flour (can use gluten free if needed)
Kosher salt and freshly ground pepper
8 oz crappie/sole/flounder fillets (serves about 4)
12 TBL unsalted butter
2 Tsp grated lemon zest
Juice of 5-6 lemons (freshly squeezed)
2 Tbl minced fresh parsley (optional)
1. Preheat oven to 200 degrees or use warming oven
2. Pat fillets dry and sprinkle one side of fillets with salt. Dredge in flour, seasoned
with additional salt and pepper.
3. Heat 3 TBL butter in a 12 inch saute pan over medium heat just until it starts to
brown. Do not overheat. Place fillets in the hot butter and lower heat to medium low.
Cook for 2 minutes
4. Turn carefully and cook for 2 minutes on the second side. While cooking, add
some of the lemon zest and approximately 3 Tbl of lemon juice to pan.
5. Put the fillets on serving plates and pour sauce over them. Keep in warm oven or
warming drawer until all fish has been cooked.
6. Repeat until all fillets have been cooked.
7. Just before serving, sprinkle with parsley, salt and pepper to taste and serve
This recipe is modified from one from the Barefoot Contessa(copyright 2008) and
from the Food Network website (copyright 2011)
|A New Crappie Recipe
Mike and Janice Mcconnell
4 Crappie fillets or salmon fillets
Olive oil spray
3 Tbsp. Olive oil
3 Tbsp. lemon juice
1/2 tsp salt
1/4 tsp pepper
1 Tbsp chopped garlic
3 Tbsp chopped fresh dill
1 Lemon - thinly sliced.
1/2 c. White Wine
Preheat oven to 475 degrees. Line bottom of broiler pan with foil.
Pour in wine. Spray top of broiler pan with olive oil and arrange fillets
on top. Whisk together olive oil, lemon juice, salt, pepper, garlic and
dill. Spoon over fillets. Place lemon slices on top. Cook approximately
20-25 minutes or until fish flakes with fork.