Half the fun in catching crappie is eating them! What are your favorite ways to cook crappie? We hope you enjoyed this delicious recipe. There are more on the way! By the way, this recipe is at the bottom of the description. If you make it, let us know what you think!
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Lemon Pepper Crappie with Roasted Potatoes
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
Roasted Potatoes
• 3-5 Russet Potatoes
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon of pepper
• grated or shredded parmesan cheese (optional)
Sauce for Crappie (yield: 1 cup)
• 4 tablespoons of butter
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1 tsp of salt
• 2 tsp of dill weed
• 1/3c of half and half
• 1.5 tablespoons of red wine vinegar
• The juice of 1 large lemon
• A few strips of lemon peel
Crappie Fillets (20-24)
Preheat the oven to 425ºF.
Cut the potatoes into small cubes. Toss in a large bowl with the olive oil, salt and pepper. Mix until evenly coated. Spread out on a cookie sheet and bake for 15 minutes.
In a pan over medium heat, melt the butter, then add the garlic, onion, dill and lemon peel. Next add the salt, the half and half, and the red wine vinegar. Turn off the heat but keep stirring. Finally, add the lemon juice. Let the sauce sit for a few minutes.
Remove the lemon peels and pour the sauce over the crappie fillets. Oil a 9x13 pan then toss everything together to ensure each fillet is coated. Lay out the crappie fillets in a single layer and don’t overlap the pieces. It’s perfectly fine for them to be a little crowed. Sprinkle each fillet with pepper and paprika.
Take the potatoes out of the oven and use a spatula to toss the cubes around. This helps the pieces cook evenly. Put the potatoes and the crappie in the oven and cook for another 15 minutes. Bonus tip: dust the potatoes with parmesan cheese while they’re still hot. It's a simple and yummy addition. Plate and enjoy!