• 4 crappie fillets (6 to 8 oz. each), cut into finger-sized strips
• 2 qt. boiling water • 6 to 8 oz. crab or shrimp boil
• Cocktail sauce


Refrigerate crappie fillets in a saltwater bath for 1 hour. Rinse and cut fillets in half down the lateral line.
Cut crappie fillets into finger-sized lengths and place strips into boiling water and shrimp boil mixture. Fillet strips will curl, firm up and become very white in appearance when done. Cook for approximately 4-6 minutes, depending on length and width of strips.
Remove strips from water and drain on paper towels. Place in the refrigerator for 1 hour or more to chill the strips thoroughly.
Serve on a bed of crushed ice with toothpicks or small forks and dip curls in your favorite cocktail sauce.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.