Crappies are small panfish known for putting up a challenging fight after being caught. Combine that exciting fishing action with a widespread habitat in the lakes and rivers across the nation, and the crappie is a common fish pursued by anglers of all ages and ability levels. While crappie fishing can be a fun outdoor experience, crappie is also known for having a delicious, mild flavor at the dinner table. Cooking crappie fish starts with proper cleaning and spices before cooking the meat to a precise temperature.
2 lbs. crappie fillets
Cold running water
Nonstick cooking spray
3 tsp. lemon juice
1 tbsp. sea salt
2 tsp. black pepper
All fish meat, including crappie, should be cooked to a minimum of 145 degrees, according to the U.S. Department of Agriculture. Always wash your hands and clean utensils and cooking surfaces before and after handling fresh crappie.
Fillet the crappies on a cutting board and carefully inspect for any bones.
Rinse the meat under cold running water to remove any blood, scales or bones.
Preheat the oven to 400 degrees Fahrenheit.
Spray the inside of a baking dish with nonstick cooking spray to prevent the crappie fish from sticking while cooking.
Lay the crappie fillets in the bottom of the baking dish and splash with lemon juice before sprinkling with salt and pepper.
Cook the crappie fillets in the oven for about 15 to 20 minutes, or until the meat is white and flaky.
Items you will need
- All fish meat, including crappie, should be cooked to a minimum of 145 degrees, according to the U.S. Department of Agriculture.
- Always wash your hands and clean utensils and cooking surfaces before and after handling fresh crappie.
Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.