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Baked Crappie Fillets with Parmesan Easy Recipe.
Crappie is a delicious freshwater fish with a light taste that is best fried or cooked quickly on the stove top. It has sweet, white, flaky flesh.
Amount per Serving size 3 oz: Calories 103, Calories from Fat 16 %, Total Fat 1.8g, Saturated Fat 0g, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Protein 20.3g.
Delicious baked crappie fillets recipe with great flavor of fresh seasoning, parsley, oregano, parmesan cheese, paprika and butter.
Ingredients:
- 10 - 12 fresh Crappie fillets
- 1/2 cup butter, melted
- 1 cup dry bread crumbs
- 3/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/2 tsp. whole oregano
- 1 tsp. paprika
- 1 tsp. salt (to taste)
- 1/2 tsp. pepper (to taste)
- 1 lemon, sliced, for garnish
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Serves/Makes: 6
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How to cook Baked Crappie Fillets with Parmesan:
- Place fish in salt water and let it soak for 10-15 minutes (takes out fishy flavor).
- Clean fish and wash it well.
- Rinse and pat dry with paper towels; cut into serving size pieces.
- Preheat oven to to 375°F. (190°C).
- Mix bread crumbs, parmesan cheese, parsley, oregano, paprika, salt and pepper together in a midium size bowl.
- Dredge your fish through the melted butter and then roll it liberally in the mixture.
- Place fillets on sprayed with pam cookie sheet. Pour the remaining butter over the fish.
- Bake for approximately 25 minutes.
- Check to see if fillets are white and flakes easily to be sure it is cooked thoroughly.
- Serve with fresh lemon slices and parsley.
Notes:
This Baked Crappie Fillets with Parmesan is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Crappie Fillets with Parmesan serves/makes: 6
Main Ingredient: Crappie
Preparation Method: Baked
How to fillet crappie:
Lay the fish on a flat surface. Angle the knife away from the head and cut behind the top pectoral fin to the backbone of the fish. Move the knife along the right side of the backbone, touching the ribs but not cutting them. Make a slice into the flesh of the fish near the vent and cut the fillet away from the tail. Carefully cut the fillet away from the ribs. Cut through the skin of the stomach to remove the fillet. Repeat to remove the fillet on the opposite side of the fish.
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Crappie Recepies
Fish Recepies
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