MidWest Outdoors TV guest, Brennan Schuette, shares some tasty ways to prepare your crappie catch this season.

Blackened Crappie

Wash crappie fillets. Lay fillets on paper towels, pat dry. Coat both sides of each fillet in “Blackened Cajun” seasoning. Place 1/2 stick of butter in a cast iron pan or griddle. Turn to high heat and fry fillets 4 minutes per side or until flakey. Serve with tortillas or use for fish sandwiches.

Smoked Crappie

1 gallon water

1 cup salt

1/3 cup brown sugar

For brine, combine water, salt and brown; mix well. Add “skin on” crappie fillets; brine for 8 hours.

After 8 hours, remove fillets, rinse in cold water, and pat dry on drying rack. Sprinkle each fillet with brown sugar and add a drizzle of honey.

Set smoker to 225 degrees. Smoke fillets for 2 hours or until flakey. Serve with crackers.

Pineapple Salsa

1 can minced pineapple

1/4 red onion, chopped

1 1/2 cup chopped tomatoes

1/2 cup bell pepper

Diced jalapeños to taste

Top with fresh cilantro and lime juice to taste

Corn Salsa

1 can sweet corn

1 cup diced bell peppers

1/4 cup diced jalapeños

1/4 of a red onion, chopped

Top with fresh cilantro and lime juice to taste

Dash of chili powder and ground cumin

Pico de gallo

2 to 3 tomatoes, chopped

1/2 red onion, chopped or minced

2 bunches of cilantro, chopped

Lime juice

Diced jalapeño to taste

Salt and pepper to taste

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.