OUTDOORS RECIPE: Crappie PizzaAsk just about anyone who fishes, and they’ll tell you crappies are about as good as it gets in the taste department.
By: Brad Dokken, Grand Forks Herald
Ask just about anyone who fishes, and they’ll tell you crappies are about as good as it gets in the taste department.
Some will say crappies taste even better than walleye.
And if you’ve ever tasted walleye, that’s saying something.
Besides their taste, crappies are abundant in numerous Minnesota lakes and even a few bodies of water in North Dakota. They bite readily both through the ice and in open water and are relatively easy to catch.
While crappies typically are fried up into golden brown fillets, wild game chef Kris Winkelman, host of the “Kris’ Kitchen” segment on husband Babe Winkelman’s outdoors TV show, offers up this tasty alternative: Crappie pizza.
Give it a try the next time you come across a batch of the tasty panfish.
1 tube of refrigerated crescent rolls
1 pkg. 8 oz. cream cheese (softened)
1½ cups fresh spinach (chopped and divided)
2 green onions (thinly sliced)
1½ teaspoons fresh dill (chopped)
1½ teaspoons grated lemon peel (divided)
½ teaspoons lemon juice
1½ cups crappie cooked and flaked
¼ cups black olives sliced
½ cup red peppers diced
Salt and pepper to taste
Unroll crescent roll dough and place on a 12-inch pizza pan and flatten. Bake at 350 degrees for 8 to 10 minutes until golden brown. Mix cream cheese until smooth, stir in 1 cup spinach, onion, dill, ½ teaspoon grated lemon peel, lemon juice and pepper. Spread over browned pizza crust. Top with cooked and flaked fish, olives, remaining spinach, red pepper and grated lemon peel. Cut up into bite-size squares and serve.
Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook: is available for $8 plus shipping and handling. Order online at www.winkelman.com or call (800) 333-0471.