THEY HAD BREAKFAST OF CHAMPIONS, BUT HOW ABOUT A CRAPPIE DINNER?
Updated: Feb 18
THEY HAD BREAKFAST OF CHAMPIONS, BUT WHAT'S FOR DINNER?
Pro Team Memeber Brenton Zitka
knew the family would need a good breakfast before a day of ice fishing, but what did they have for dinner? Batter dipped and fried is the standard, but how about a hardy chowder? Try this next time you have a "mess of panfish": PANFISH CHOWDER ingredients
6 bacon strips, cut to 1-inch pieces
2/3 cup chopped onion and 1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound crappie, perch, or bluegill fillets cut into 1-inch chunks
1 cup half-and-half cream
Directions
- In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings.
- Sautee onion and celery in reserved drippings until tender.
- Add the potatoes, water, carrots, parsley, lemon juice and seasonings.
- Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes.
- Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.
Serve with or without your favorite oyster crackers.