Cooking bacon-wrapped crappie with OOD Food Editor Andrew Rochon. This simple, yet tasty dish can be made right on the shore or Ice. One frying pan is all it takes. Healthy greens and hearty red skinned potatoes will energize you to get back out and fill your limit. Crappie are some of the best freshwater fish to eat. Surprisingly, large fillets make targeting these small predators we’ll worth it. Serves two.
Maple Bacon wrapped Crappie Ingredients
6 crappie fillets, boneless, skinless
6 slices of maple bacon
Salt & pepper
Broccoli and red potato sauté Ingredients
1 tbsp. butter
1 head broccoli, trimmed into bite-sized florets
2 medium red potatoes, sliced
½ cup water
Salt & pepper
Directions
Preheat oven to 375˚F. Lay out three strips of maple bacon on a cutting board. Season crappie filets with salt and pepper. Stack three crappie filets on top of each other. Place the fillets at one end of the laid out maple bacon and slowly roll until bacon covers the filets nice and tightly. On medium high heat, sear the maple bacon wrapped crappie until bacon is crispy and golden coloured. Transfer fish onto a baking sheet and place in oven. Bake for five minutes. On medium high heat melt butter in a frying pan. Add potatoes and cook for eight minutes, rotating the potatoes to cook evenly. Add broccoli and sauté for another three minutes. Add water and cook until just evaporated. Season with salt and pepper. Slice maple bacon wrapped crappie into four and place on top of sautéed broccoli and red potatoes. Enjoy!