BLT Crappie Sandwich

BLT Crappie SandwichThe classic BLT gets a new and delicious twist by adding a crispy crappie fillet. Serve it with homemade herb mayo on lightly toasted bread with a side of chips or potato salad. This is a fine lunch after a morning on the water.

For each sandwich . . .

Prepare in advance: herb mayonnaise


1/2 c. flour

salt and pepper

small pinch of cayenne

butter or bacon fat for frying the fish

1 crappie (or other fish) fillet

2 slices good sandwich bread

iceberg lettuce

2 slices thick bacon, cooked

sliced fresh tomatoes

'¢ Combine the flour, salt, pepper, and cayenne. Dust each fillet in the flour mixture.

'¢ Heat the butter or bacon fat in a sauté pan until almost smoking. Sauté each fillet about 4 minutes on each side, until crisp and golden.

'¢ Toast the bread and spread with the mayonnaise. Layer on the tomato, lettuce, and bacon.

'¢ Place the fillet on top of the bacon and top with the bread.

Herb mayonnaise'¦

2 tbsp. fresh lemon juice

1 tbsp. Dijon mustard

1 tsp. salt

1/2 tsp. white pepper

1 egg

few drops of Tabasco sauce

few drops of Worcestershire sauce

1/2 c. vegetable oil

1/2 c. olive oil

2 tbsp. mixed and chopped fresh herbs

(parsley, tarragon, chives)

'¢ Put all ingredients except the oils in the bowl of a food processor fitted with a metal blade. Process.

'¢ With the motor running, slowly pour in the oil in a steady stream. Thin the mayo with a few drops of warm water if it seems too thick.

'¢ Stir in the herbs; add salt, pepper, and lemon to taste.

Fish Tip: Many anglers believe that panfish like crappies and bluegills are the finest-tasting fish of all. Practice selective harvest with panfish, too, keeping the more plentiful smaller to medium fish and releasing larger ones to sustain good fishing.

Cook's Tip: The key to making mayonnaise is to add the oil very slowly. If the mayo gets too thick, add a few drops of warm water then continue with the oil. Vary the herbs in the recipe for a change of flavor, or you can omit them for a simple mayonnaise.  

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