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  • 1 to 2 pounds of crappie fillets, cut in bite size chunks
  • 3 slices of bacon cut in 1-inch pieces
  • 1 medium onion, sliced to thin rings and separated
  • 1 16-ounce can of tomatoes
  • 1 16-ounce can of white potatoes, cut in quarters
  • 1/4-cup of catsup
  • 1 tablespoon of white-wine Worcestershire sauce
  • 1 teaspoon of lemon pepper
  • 1/4 teaspoon of dried thyme (or to taste)
  • 1 tablespoon of parsley flakes
  • In a 2-quart saucepan over medium heat, cook bacon until limp.  Add onion and cook until onion is browning.  Add potatoes, tomatoes with liquid, catsup, Worcestershire, lemon pepper, thyme, and parsley.  Chop large pieces of tomato as they float to the top.  Cook 10 minutes, stirring occasionally.  Add the crappie, cooking about 10 minutes or until fish flakes easily.  Stir often.  If desired, sprinkle parmesan or grated mozarella cheese on top of soup in a bowl.  Goes great with cornbread patties or toasted french bread and a salad or cole slaw.

    Submitted by:  Anthony Jiles, Mississippi

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