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.




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