Fried Crappie and White Beans: a Midwinter Basic!

Right here in South Louisiana, we study to understand the chilly climate that January offers. Together with the chilly climate, we even have specific dishes that we save for these chilly mid-winter days. A type of dishes is a mixture of two kinds of meals that will appear odd: Fish and Beans. But it surely’s these two kinds of meals that I’ve come to look ahead to when winter rolls round. The thought was launched to me by an previous Cajun good friend Benny Boudreaux who served up the dish to me again within the 90s. Boudreaux was a real cajun and appeared to have a novel recipe for each kind of seafood that he caught on the bayou. Boudreaux did all of it. He hunted, he fished, and he set traps for fur to promote on the market. He was actually a jack of all trades and a grasp within the kitchen.

Since being launched to fried crappie and white beans, I’ve made this dish a wintertime custom and look ahead to once I can whip up this cold-weather favourite. In case you are eager about making an attempt this dish out it’s vital to pick the correct fillet of fish. When combining fried fish with white beans I’ve discovered that it’s crucial to decide on a mild-flavored fish. This implies selecting fish that doesn’t style fishy so this guidelines out all fish with bloodlines within the meat. I’ve discovered that crappie works greatest with this dish so I solely use this kind of fish when making this dish. Let’s begin with how I fry my fish after which we’ll transfer on to the white beans and rice.

Fried Crappie

• Crappie fillets
• Louisiana Fish Fry (New Orleans Type)
• 1 cup yellow mustard
• Vegetable oil

When frying my fish I begin with small to medium-sized crappie fillets. For an eggwash, I merely use yellow mustard. The mustard works completely to assist the batter adhere to the fish and provides the right taste to the fish in the long run. For the batter, I take advantage of Louisiana New Orleans Type Fish Fry. Out of all of the barbeque merchandise I’ve tried with this recipe, the Louisiana model works greatest and has the crispiest coating which is vital when combining the fish with the white beans. After heating the vegetable oil to 370 levels I add the fish and go away it in for 5 minutes or till it reaches a golden brown coloration. After getting executed with all the crappie fillets I set to the facet in a separate container to be added to the white beans and rice at each meal. Ensure to not add the fish to the beans till you’re able to eat the meal because the fried fish will absorb the moisture from the beans and turn into soggy.

White Beans and Rice

• White beans
• White rice
• Seasoning mix: yellow onion, inexperienced onions, bell pepper, parsley, and garlic.
• Chopped bacon
• Pickle meat
• Hambone
• Onion powder
• Garlic powder
• Paprika
• Bay leaves
• Kitchen bouquet
• liquid crab boil

When making ready the beans and rice I begin with the white rice. Whereas boiling the rice is an possibility I’ve gotten a bit lazy in my previous age and resort to the microwave when making the rice. The recipe is easy.

Add 2 cups white to 4 cups of water  in a lined dish

Microwave for 7 minutes after which let it sit for two minutes.

Microwave for an additional 7 minutes and take out the dish to take a seat for no less than quarter-hour with the lid off. This enables the rice to dry out a bit.

When cooking the beans I take advantage of a big Magnalite pot.

Add the seasoning mix to your style. (yellow onion, inexperienced onions, bell pepper, parsley, and garlic)

Add 1 pack of finely chopped bacon

Add pickle meat and a ham bone and prepare dinner on medium warmth till all of it begins to caramelize.

Add water, beans, onion powder, garlic powder, paprika, bay leaves, a splash of Kitchen Bouquet, and a cap stuffed with liquid crab boil. Prepare dinner on a lightweight hearth for six hours stirring

When the beans are executed I add them to a container and put the rice in a separate container.

So in the long run, I’ve three separate containers of rice, white beans, and fried fish. Once I’m able to eat I add the rice to the white beans then line the sting of the plate or bowl with the fried crappie fillets and warmth all the dish up. For individuals who like yellow mustard of their white beans, this dish tastes nice as effectively. After all, no bean dish is full and not using a facet of cornbread. As with all recipe, you’ll wish to gauge the elements and regulate it to your particular style with future recipes. Give this recipe a strive. I’m positive this may turn into one among your favourite dishes, particularly through the chilly winter months!

Keith Lusher

Keith Lusher is an award successful out of doors journalist that resides in Covington, Louisiana. He owns and operates NorthshoreFishingReport.com and writes a weekly out of doors column for the Slidell Unbiased Newspaper. He additionally writes for the St.Tammany Parish Tourism Fee’s LouisianaNorthshore.com and Louisiana Northshore Discover Journal. He’s the previous host of The Northshore Fishing Report Radio Present and is on the board of the Louisiana Outside Writers Affiliation. Keith contributes to quite a few publications each on-line and in print and prides himself on selling South Louisiana’s distinctive fishery.