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The Great Sacandaga Native Fish Cookbook


Baked Crappie Recipe

• 6 Crappies (approx. 3 lbs.)
• 1 stick butter
• Dash of Lemon
• Fresh parsley (chopped)
• Cajun Spice (Zatarans or Slap Ya Mama Cajun Spice)

Coat the bottom of an oven proof pan with butter. Place crappie fillets in pan, pour melted butter over the crappies and sprinkle each filet with Cajun Spice and the chopped parsley. Bake in a 400 degree F oven until the crappies are done, about 20 minutes. When you remove the crappies from the oven, sprinkle them liberally with Dash of Lemon. Serve immediately.

This recipe has been generously contributed by


Fried Crappie Casserole Recipe

• crappie fillets (enough to cover flat 2 quart casserole)
• enough milk to cover fish
• 1 stick butter or oleo
• 1 small bell pepper, chopped
• 2 cans shrimp soup
• 1 small can sliced mushrooms
• juice of 1 lemon
• 1/2 c. sherry
• salt and pepper to taste
• 2 dashes Worcestershire sauce

Soak crappie in milk 2 to 3 hours. Dip the crappies in flour. Brown in butter. Put into dish. Brown pepper and onions in butter until limp. Add shrimp soup, mushrooms and 1/2 mushroom juice, lemon juice, shrimp and season to taste. Pour over crappie fillets and bake at 350 degrees F for 30 to 40 minutes.

This recipe has been generously contributed by


Lemon Pepper Crappie Recipe

• 4 fresh crappie fillets
• 1 cup Lawry's Lemon Pepper with Lemon Juice Marinade
• 1 cup bread crumbs
• 1/2 teaspoon Lawry's Seasoning Salt
• 1/2 teaspoon Lawry's Lemon Pepper
• 2 tablespoons of vegetable oil
• 2 tablespoons butter or margarine
• 1/3 cup of light cream or half and half
• 1 tablespoon grated lemon peel
• 1/3 cup toasted, sliced almonds

In a resealable plastic bag or container, place crappie fillets and Lawry's Lemon Pepper with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes.

In a shallow pan combine bread crumbs, Lawry's Seasoned Salt and Lawry's Lemon Pepper, mixing well. Remove crappie fillets from marinade and roll in bread crumb mixture until completely covered. In a large fry pan, heat oil and butter; add crappie fillets and cook for 3 to 4 minutes on each side, or until golden brown and crappie flakes easily. Remove to a serving platter and keep warm. Add cream and grated lemon peel to the pan drippings and bring to a boil; stirring constantly until slightly thickened. Spoon over fillets and sprinkle with almonds.

Serves 4.

Tip: Clean your catch and put immediately into plastic bag with marinade. Dinner's ready when you get home.

This recipe has been generously contributed by


Blackened Crappie Fillets

  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • non stick cooking spray
  • 2 tablespoons melted margarine
  • approx. 4 crappie fillets

Mix first 8 ingredients in a small bowl and set aside. Heat an
iron skillet over high heat until a white ash is noted on the
bottom. (This should be done under a commercial hood or
outside unless ya'll enjoy a sooty house and an unrelenting
smoke detector.) Coat fillets evenly with the seasoning mix,
patting it in by hand. Gently mist one side of the fillet with
cooking spray and place fillet, sprayed side down in hot skillet.
Pour 1 teaspoon melted margarine on top of fillet. Cook for
1 to 2 minutes per side or until underside looks charred

Tip: double dipping makes a thicker coating. Serving 2 - 4 In all recipes I substitute cooking spray for the oil, butter or margarine. (Or use butter buds or very light margarine)
Freezer tip: Place fillets in freezer bag, fill with water, seal and freeze.


Simple Oven-Crispy Crappies

• 2 lbs. of fresh crappie fillets
• 2 teaspoons of garlic salt
• 1 1/2 teaspoons onion powder
• 2 cup round buttery crackers, finely crushed
• 1 egg
• 1/2 cup beer
• Cooking oil

Mix garlic salt and onion powder thoroughly. Sprinkle 1/2 teaspoon over crappie fillets. Mix remaining garlic-onion powder seasoning into crushed crackers crumbs. Make wash by beating egg into the beer. Dip the crappie fillets in wash and then into seasoned cracker crumbs. Coat thoroughly. Heat about 1/4 inch of cooking oil to 375 degrees. When you drop crappie fillets in, they should sizzle. Fry about 4 minutes, turn and fry on other side. Fish should be golden brown.

This recipe has been generously contributed by

Crappie Scampi

  • crappy fillets
  • crushed garlic
  • melted butter
  • bread crumbs
  • salt and pepper or fish seasoning

Spray cookie sheet with Pam. Spread fillets evenly. drizzle with crushed garlic. Sprinkle with bread crumbs, season with xalt and pepper or fish seasoning. Broil until slightly browned.


Stir-fry Crappie Recipe

• 1 pound Crappie Fillets
• 2 Tablespoons Vegetable Oil
• 1 1/2 cups Celery, diagonally cut
• 1 Green Pepper, cut into 1/4-inch strips
• 1/4 cup Green Onions, chopped
• 1/2 cup fresh Mushrooms, sliced
• 1 Tablespoon Cornstarch
• 1/4 teaspoon Garlic Powder
• 2 teaspoons instant Chicken Bouillon*
• 1/4 cup Soy Sauce
• 1 1/2 cups Chicken Stock or Water

Heat oil in heavy skillet. Cut crappie fillets into 1 1/2-inch strips. Sauté the crappie fillets and vegetables for 3 minutes. Add cornstarch, mixed with seasonings, soy sauce and liquid. Bring to a boil for 3 minutes, until thickened and hot. Serve over hot cooked rice.

*If you use chicken bouillon dissolve it in 1 1/2 cups water. If you use chicken stock omit the bouillon.

This recipe has been generously contributed by





The GSL also holds some nice crappie (calico bass) if you can locate them. We manage to get a few in the spring, and then they disappear! Sunfish are spotty: some areas of the lake hold good numbers while others you never see one. Rock Bass can be a nuisance at times especially if you are using live bait and hoping for walleye.

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