Adventures of Mel

Category: Seafood

Southern Style Fried Crappie Recipe From Scratch
How to make the best pan fried crappie with a crispy buttermilk breading, just like Grandma used to make it. Quick and easy, southern style fried fish recipe that will have everybody coming back for seconds!

Fishing is kind of a tradition in my family. My boys used to love grilling up a big batch of fish fillets after a long day of trout fishing, but since we moved out to the country, we usually only have small lakes and farm ponds to fish on. We tend to catch a lot of crappie and blue gill, which are pretty common here in the Midwest.

Naturally, I decided to make my own pan fried crappie recipe just like my grandma used to make it. I’m talking flaky, melt-in-your-mouth fried crappie with a perfectly crispy buttermilk breading. My family loves this recipe, and there’s no better reward after a long afternoon out fishing on the lake!

Ingredients & Substitutions Notes
- Crappie Fillets – Before making this recipe, you’ll need to get your fresh caught crappie or blue gill fish filleted and cleaned. If you don’t know how, here’s a great video guide on how to fillet crappie. You can also use frozen fish fillets, but you’ll need to let them thaw overnight in the refrigerator before proceeding with the recipe.
- Buttermilk – I fry my crappie in a buttermilk breading batter. You can buy buttermilk from the store, but I like to make my own. You can make your own buttermilk by whisking 1 tablespoon of vinegar into every 1 cup of milk. Then let it set for about 5 minutes, or ’til it starts to curdle. Then you’ll have made your own homemade buttermilk substitute!
- Corn Meal – I use yellow corn meal for this recipe. Any corn meal will work. Some people even prefer bread crumbs instead!
- All Purpose Flour – Just a regular white, all-purpose flour will work fine for this recipe. If you want to make this recipe gluten free, you can substitute with a cup for cup gluten free all purpose flour instead. If you go this route, just be sure to check all of the other ingredient labels over to ensure that they’re truly gluten free.
- Seasonings & Spices – I like to use a mixture of salt, pepper, baking soda, garlic powder and cayenne pepper to season my fried fish fillets. You can use any of your favorite seasoning blends!
- Frying Oil – You want an oil with a high smoke point for frying, like vegetable oil, canola oil, olive oil, peanut oil or even avocado oil. I tend to just use whatever is cheapest at the local grocery store!
How to Make Pan Fried Crappie

Before getting started, you’ll want to add your prepped and cleaned crappie fillets to a medium mixing bowl. Pour buttermilk over the fillets, and cover with plastic wrap before placing in the refrigerator to marinate for at least 2 hours. Lets get started…

Prep the Fish Fillets
1. Start by adding the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a medium mixing bowl, mixing ’till well combined.
2. Remove your fish fillets from the refrigerator, and toss each one in the flour mixture ’til both sides are evenly coated.
How to Cook Fried Crappie

In a 9-inch cast iron skillet, heat about 1 inch of oil until it reaches 350ºF with a meat thermometer. Then you’re ready to fry your fish fillets…
1. Fry 3-4 crappie fillets at a time, about 2 minutes on each side until golden brown and the internal temperature reads 145ºF with a meat thermometer.
2. Remove from the skillet onto a paper towel lined plate. This will help soak up excess oil from frying.
That’s it! Serve with a wedge of lemon, and garnish with chopped parsley. Crappie has a mild taste that’s perfect for anyone who doesn’t like an overly “fishy” flavor. If it’s cooked right, it’s a very delicate meat that falls apart easily after cooking, and the crispy buttermilk breading is, as they say, to die for!

What to Serve With Fried Crappie Fish

Looking for simple side dishes to serve with your fried fish dinner? Here are a few of my family’s longtime favorites…
- Serve it up on a bed of homemade fruit salsa!
- If you’re craving something simple, mashed potatoes or baked potatoes are the old standby. Both are easy to make, and I’ve never met anyone who disliked them.
- Perhaps I’ve taken some inspiration from the classic fish and chips, but I just love pan fried crappie with crispy steak fries or loaded chili cheese fries!
- These honey glazed carrots are a healthier option, and you can’t go wrong with sweet corn on the cob.
- Speaking of healthier options, I love this dill veggie finger salad, this layered salad and this creamy broccoli salad. Heck, even something like this 30 minute pasta salad would make a fantastic side dish!
- Looking for an easy dessert to pair with your fried fish fillets? My family loves this Mandarin orange jello salad, and this old fashioned strawberry fluff salad is so easy to make.
Expert Tips and Recipe FAQ’s

Why is my fried crappie mushy?
Although crappie is naturally a soft meat, fried fish can become mushy for a few reasons. If you’re using frozen fish, it’s more likely to become mushy when cooked. Frozen fish fillets will work, but I prefer fresh for the best results. It’s also important that your frying oil is at least 350ºF. Otherwise, both the fish and the breading can become soggy. Last but not least, be careful not to overcook crappie! If your oil is hot enough, 2-3 minutes on each side should be plenty.

Can I use other fish?
You can fry just about any fish, although cooking time may vary depending on the fish. If you’re looking for a similar taste to crappie, look for other fresh water panfish, like bluegill, perch, bass, catfish or even smaller trout.

Can you store leftover fried crappie?
Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat it is on a baking sheet in the oven, at 350ºF, for about 10-15 minutes, or ’til hot and crisp.

Can you freeze leftover fried fish fillets?
Yes, you can freeze leftover fried fish. Stored in an airtight container or freezer bag, it should last up to 3 months. To reheat, transfer the fish from the freezer and straight onto a baking sheet in an already preheated oven. Don’t be tempted to let it thaw out beforehand– Doing so will make it soggy. It should be hot, crisp and ready to serve in about 15-20 minutes!

More Fish Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Fried Crappie

How to make pan fried crappie just like Grandma used to make it. Easy southern style recipe that will have everybody coming back for seconds!
Medium Mixing Bowls
Plastic Wrap
Whisk
9-Inch Cast Iron Skillet
Meat Thermometer
Paper Towels
12 Crappie Fillets
1 cup Buttermilk
1 cup Yellow Corn Meal
1/3 cup All Purpose Flour
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1 teaspoon Baking Soda
1 teaspoon Garlic Powder
1/2 teaspoon Cayenne Pepper
1 1/2 cup Vegetable Oil
Start by adding the cleaned crappie fillets to a medium mixing bowl.
Pour buttermilk over the fillets, and cover with cling wrap before placing in the refrigerator for at least 2 hours.
Add the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a separate medium bowl, whisking 'til well combined.
After the 2 hours is up, heat about 1 inch of vegetable oil in a 9-inch cast iron skillet until it reaches 350ºF with a meat thermometer.
Remove your fish fillets from the refrigerator, and toss each one in the flour mixture 'til both sides are evenly coated.
Fry 3-4 crappie fillets at a time, about 2 minutes on each side, 'til golden brown and the internal temperature reads 145ºF with a meat thermometer.
Remove from the skillet and transfer to a paper towel lined plate. This will help soak up excess oil from frying.
That's it! Serve with a wedge of lemon, and garnish with chopped parsley.
Can you store leftover fried crappie?

Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. Reheat on a baking sheet in the oven, at 350ºF for about 10-15 minutes, or ’til hot and crisp.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Seafood Recipes
American
fried crappie, fried crappie fish, fried crappie recipe, fried crappie recipes, pan fried crappie
January 2, 2025
Perfectly Moist Instant Pot Salmon for an Easy Dinner
How to make perfectly moist and flaky Instant Pot salmon using fresh or frozen fish fillets in 15 minutes or less. Healthy, low carb dinner recipe that you can serve with all your favorite side dishes for a quick and easy weeknight meal!

My family loves grilled fish fillets and fried crappie, but it just seems like fish can be a lot of work. Lately I’ve been making an effort to eat more fish, but I just don’t usually have much time to cook with all the craziness of life. That’s what got me started with making salmon in the Instant Pot; and let me tell you, this is by far my favorite way to cook salmon fillets!

Not only is Instant Pot salmon quick to make, but it’s easy too! The Instant Pot automates the entire cooking process so that you can set it and forget it, and the moist cooking environment keeps the fillet nice and tender. If you’re looking for more Instant Pot recipes, you’ll love this Instant Pot whole chicken, these Instant Pot meatloaf and potatoes, Instant Pot sausage and rice, Instant Pot baby back ribs and shredded chicken tacos in the Instant Pot!

Ingredients & Substitutions Notes
- Salmon Fillets – You can use fresh or frozen salmon fillets for this recipe. Both skin-on and skinless will work just fine! Sometimes salmon can be pretty expensive, and so I’ll substitute with whatever I can find affordably. Think tilap i a, cod, Pacific whiting, flounder, haddock or even mahi mahi.
- Lemon Juice – You can squeeze your own lemon juice from fresh lemons, but I usually just use bottled lemon juice. I’m a lazy cook!
- Dill – Fresh dill is best, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh dill, use 1/3 of the total amount of fresh dill called for in the recipe.
- Other Herbs & Seasonings – Don’t be afraid to switch things up with your favorite herbs and seasonings! Rosemary, thyme, sage, basil, oregano, parsley, cilantro, lemon pepper, garlic powder and paprika all go great with Insta Pot salmon fillets!
How to Make Instant Pot Salmon

Before getting started, get your Instant Pot out and ready to go. Remove any pieces from inside the pot and set aside. Let’s get started…

Assembling the Electric Pressure Cooker
1. Start by adding water, lemon juice, lemon slices and dill to the bottom of the pot.
2. Next, install the metal trivet. Then add the salmon fillets, followed by more lemon slices and a sprinkling of salt and pepper on top.
How to Cook Salmon in the Instant Pot
1. Now secure the Instant Pot lid on top, and turn the pressure release valve to seal. Then set the manual setting to high pressure cook for 4 minutes, adding an extra minute if your fish fillet is thick or frozen.
2. When your Instant Pot is done cooking, release the pressure valve to vent and release the pressure.
That’s it! The best part about the Instant Pot is that there’s absolutely no guess work about whether or not your salmon is fully cooked. Just set the time and forget about it. Top your Insta Pot salmon off with homemade tzatziki sauce or even this peach mango salsa for the ultimate weeknight dinner!

What to Serve With Instant Pot Salmon
- Pretty much any seafood pairs perfectly with fruit salsa!
- Serve pressure cooker salmon alongside your favorite veggies! Broccoli, brussels sprouts, asparagus, creamed corn, green beans and even steamed spinach all come to mind.
- Before you cook your salmon, try adding root vegetables like potatoes, carrots, turnips and onions to the pressure cooker with the salmon so that they can cook together.
- Instead of root veggies, you can add rice to the pressure cooker to make your own Instant Pot salmon and rice!
- Broccoli salad, pasta salad, dill veggie finger salad, and even this layered salad all go really well with any fish fillet.
- Green bean casserole makes a great side dish for Insta Pot salmon. Alternatively, you can make this corn casserole with cream cheese or even this cheesy hash brown casserole!
- If you’re looking for classic side dish recipes, it’s hard to beat baked potatoes or mashed potatoes. Throw in a few ears of sweet corn on the cob, and you’re all set!
- If you like fish and chips, you’ll love pressure cooker salmon served alongside crispy seasoned steak fries. Bonus points if you make homemade chili cheese fries!
Expert Tips and Recipe FAQ’s

Can I store the leftovers for later?
Of course! You can store leftover salmon in an airtight container in the refrigerator for up to 3-4 days.

How can I reheat leftover salmon?
When you’re ready to eat, reheat your salmon in the microwave for a few minutes on high. Alternatively, you can reheat it on a baking sheet in the oven at 350ºF for 5-10 minutes, ’til warmed throughout.

More Easy Seafood Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Instant Pot Salmon

Make perfectly moist Instant Pot salmon using fresh or frozen fillets. Healthy, one pot dinner recipe you can make in 15 minutes or less!
6-Quart Instant Pot
2 Salmon Fillets
1 cup Water
1/2 cup Lemon Juice
2 Lemons (sliced)
5 sprigs Fresh Dill
Sea Salt (to taste)
Black Pepper (to taste)
Start by adding the water, lemon juice, roughly half of the lemon slices and dill to the bottom of your Instant Pot.
Next, install the metal trivet, and then add the salmon fillets followed by the rest of the lemon slices and a sprinkling of salt and pepper on top.
Now secure the Instant Pot lid on top, and turn the pressure release valve to seal. Set the manual setting to high pressure cook for 4 minutes. adding an extra minute if your fish fillet is thick or frozen.
When your Instant Pot is done cooking, release the pressure valve to vent and release the pressure.
That's it! Serve and enjoy with your favorite side dishes!
How should I store leftover salmon?

You can store leftover salmon in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for a few minutes on high, or on a baking sheet in the oven at 350ºF for 10-15 minutes, ’til warmed throughout.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Seafood Recipes
American, Dinner, Main Dish
insta pot salmon, instant pot salmon, instant pot salmon recipe, pressure cooker salmon, pressure cooker salmon recipe
December 19, 2024
Crab Enchiladas with Creamy White Sauce
How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!

Anytime Tex-Mex is on the menu, I especially look forward to dinner. But I have to admit, when I first started thinking about seafood enchiladas, I wasn’t so sure about the concept of seafood and Tex-Mex. I’m just not a big fish person.

But let me tell you, after making this crab enchilada recipe, I am a believer in seafood and Tex-Mex. It wasn’t at all how I thought it would be.

First of all, I get my crab meat from a can. Yes, it’s real crab. And yes, it’s super easy.

Now the sauce… I make my favorite creamy white sauce that I make with sour cream and cream cheese. I’ve made this sauce before with my creamy chicken enchiladas.

When you put crab enchiladas with sour cream sauce, you get a dinner the whole family will enjoy. And it changes things up from the usual chicken or beef or cheese; it widens your dinner horizons!

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”cu4asj84g5wuppezgayn” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1581551485/hbogtmvu3ypl99zfmpa0.jpg” title=”Creamy Crab Enchiladas with Creamy White Sauce” volume=”100″]

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my recipe tips, important info for this recipe, and similar recipe ideas – and get straight to the actual recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

If you’re as into Tex-Mex recipes as I am, you’ll love these recipes too:
INGREDIENTS YOU’LL NEED:
- Salted butter
- Medium yellow onion
- Cream cheese
- Sour cream
- Heavy whipping cream
- Diced green chiles
- Salt and pepper
- Fresh Roma tomatoes, diced – These are optional, but they add a fresh, delicious flavor to your sauce.
- Olive oil
- Garlic clove
- Red bell pepper
- Lemon juice
- Seasoning – I use Badia Complete Seasoning, which is relatively inexpensive and fairly easy to find in grocery stores.
- White crab meat – You can find canned crab meat with the tuna and other canned fish at your grocery store.
- Cheddar cheese and Monterey Jack cheese
- Corn tortillas
- Green onions
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Medium Saucepan – for making the sauce.

Large Skillet and Wooden Spatula – We use our cast iron skillets for pretty much everything.

Large Mixing Bowl

9″x13″ Baking Dish

HOW TO MAKE SOUR CREAM WHITE SAUCE

Before you assemble your enchiladas, you need to make the sauce.
1. Melt the butter in the saucepan on medium heat.
2. Sauté the onion in the butter for about 5 minutes, or until the onion turns a light golden color.
3. Add the cream cheese in with the onion, stirring ’til it melts.
4. Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
5. Let the sauce simmer, constantly stirring, ’til it begins to thicken. It’ll probably take about 10 to 15 minutes.
6. Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you’ll want to turn the heat to low and just keep your sauce warm while you make the enchiladas.
Tip: If you add tomatoes, try to avoid using canned tomatoes. They don’t have the same flavor as fresh tomatoes.

HOW TO MAKE AND ASSEMBLE CRAB ENCHILADAS

Now you can get everything ready and assemble the enchiladas.
1. Heat the olive oil on medium heat in a skillet. Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, ’til it’s softened.
2. Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
3. Mix everything together really well.
4. Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating ’til warmed.
5. Spread about a cup of the white sauce into the bottom of your greased baking dish.
6. Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
7. Place each enchilada, seam side down, in the baking dish on top of the sauce.
8. Spread the remaining sauce over the finished enchiladas, and sprinkle with remaining cheese.
Then just bake according to the instructions in the recipe card below, until the cheese melts and the enchiladas are cooked thru.

When they’re finished, you can garnish them with green onions, fresh tomatoes, avocado, fresh basil salsa, and sour cream.

CAN YOU FREEZE SEAFOOD ENCHILADAS?

Yes, you can freeze this meal. Just be sure to cover it tightly with plastic wrap and/or aluminum foil; or store the enchiladas in an airtight container for freezing.

Then when you’re ready to serve them for dinner, allow plenty of time for thawing and re-heating.

To re-heat them, you’ll need to cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.

WHAT CAN YOU EAT WITH ENCHILADAS?

Oh gosh, there are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:
- Mexican corn casserole
- Mexican street corn or just plain corn on the cob
- Broccoli salad
- Vegetable finger salad with dill
- Seven layer salad
GET THE PRINTABLE RECIPE

If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!
Crab Enchiladas with Creamy White Sauce

How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!
Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep
Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
Pyrex Glass Mixing Bowl Set (3-Piece)
Cuisinart MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover
Krokori Rectangular Ceramic Baking Pan Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 13 x 9 Inches
Lodge Cast Iron Skillet and Ready for Stove Top or Oven Use, 10.25″, Black
Sour Cream White Sauce:
2 tablespoons salted butter
1/2 medium yellow onion (minced)
8 ounces cream cheese
2 cups sour cream
1/4 cup heavy whipping cream
4 ounces diced green chiles
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup Monterey Jack cheese (shredded)
1 cup fresh Roma tomatoes* (diced, optional)
Crab Enchiladas:
2 tablespoons olive oil
1 garlic clove (minced)
1/2 medium yellow onion (minced)
1 red bell pepper (minced or chopped)
1/2 teaspoon lemon juice
1 tablespoon Badia Complete Seasoning*
1/2 teaspoon salt
1/4 teaspoon ground black pepper
18 ounces white crab meat (drained)
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
10 corn tortillas
2 green onions (diced)
To make the sauce, melt the butter in the saucepan on medium heat.
Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
Add the cream cheese in with the onion, stirring ’til it melts.
Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
Let the sauce simmer, constantly stirring, ’til it begins to thicken. It’ll probably take about 10 to 15 minutes.
Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you’ll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
Heat the olive oil on medium heat in a skillet.
Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or ’til it’s softened.
Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
Mix everything together really well.
Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating ’til warmed.
Spread about a cup of the white sauce into the bottom of your greased baking dish.
Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.
*If you decide to add tomatoes to your sauce, only use fresh tomatoes. Canned tomatoes will throw off the flavor of your enchiladas, whereas fresh will add a really delicious, fresh flavor.

*If you do not have Badia Complete Seasoning, you can use the appropriate seasoning of your choice.

To Freeze and Re-Heat Crab Enchiladas with White Sauce:

Cover the enchiladas tightly with plastic wrap and/or aluminum foil; or store the enchiladas in an airtight container for freezing. Then to re-heat, cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.

What to Serve with Seafood Enchiladas:

There are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:

Mexican corn casserole

Mexican street corn or just plain corn on the cob

Broccoli salad

Vegetable finger salad with dill

Seven layer salad
Dinner Ideas
Tex-Mex
crab enchilada recipe, crab enchiladas, crab enchiladas with sour cream sauce, crab enchiladas with white sauce, creamy crab enchiladas, how to make and assemble crab enchiladas, seafood enchiladas, sour cream crab enchiladas, white sauce crab enchiladas
February 12, 2020
Quick and Easy Grilled Taco Tuna Melt
Easy taco tuna melt recipe, made with a secret ingredient, melted cheese, avocado, and English muffins. Make it on the grill or over the campfire. Thanks to Bays® English Muffins for sponsoring this post. Views expressed here are genuinely mine.

While we’ll cook just about anything while we’re camping, simple and easy dinner ideas, like this tuna melt sandwich, go a long way. Easy is everything when you’ve been out exploring all day long.

This tuna melt is one of my favorite camping recipes because not only is it Tex Mex, but it requires minimal prep work and minimal ingredients.

In fact, while I like to use a medium bowl to mix up the ingredients, you can mix it right in the same skillet used to grill the sandwiches.

We even use a secret ingredient that gives it a pop of flavor. Keep reading to find out what it is.

We prefer to make it an English muffin tuna melt, as well, using Bays English Muffins. They give the sandwich a slightly crispy texture with an explosion of flavor from both the muffins and the tuna mixture.

My mouth is watering right now just thinking about fish and chips, pairing it up with our favorite seasoned steak fries.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the tuna melt recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

If you’re as into Tex-Mex recipes as I am, you’ll love these recipes too:
WHAT IS A TUNA MELT?

If you’ve never had a tuna melt, it’s pretty much exactly what it sounds like.

It’s tuna on some sort of bread with cheese melted over it. Usually, the tuna is mixed with mayo or other ingredients to give it a really delicious flavor.

In this case, we mix the tuna with certain ingredients to make it a Tex Mex tuna melt.

WHAT’S THE BEST BREAD FOR TUNA MELT?

As I mentioned above, we prefer to use Bays English Muffins. I love the thin, crispy outside and soft inside of these particular English muffins.

While they’re perfect for breakfast, they make a wonderful alternative for lunch and dinner too, as well as snacks. My kids like to eat them with peanut butter.

Also, they’re pre-sliced and easy to use when you’re cooking in the great outdoors.

You can find Bays in the dairy case at your local grocery store. They are chilled for freshness, so we stow a pack or two in the cooler for camping.

HOW TO MAKE A TUNA MELT, TEX MEX STYLE

Making this easy tuna melt, even over the campfire, is a breeze.

First you need to wash and prep the peppers and green onions, the only chopping you’ll really need to do for this recipe (unless you want additional toppings).

Create the tuna mixture…
1. Combine tuna fish, picante tomato juice (our secret ingredient), red peppers, and green onions.
2. Place the mixture in a cast iron skillet, and heat it thoroughly on the grill or over the campfire. Cook it ’til it’s bubbly and sizzling.
Now you’re ready to assemble your sandwiches…
1. Start by splitting your pre-cut English muffins.
2. Top the bottom half with a good sized helping of the tuna mixture.
3. Sprinkle with shredded cheese. We love using Monterey Jack or extra sharp cheddar on our tuna melts.
4. Grill both the tops and bottoms of the sandwiches on a griddle until the cheese is melted. Be careful not to let the muffins burn.
CAMPFIRE COOKING TIPS

Your fire should be down to coals, with a little bit of flame here and there.

We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the sandwiches.

Once you have the height you think you need, place the griddle on the grill, and you can either use a heated lid (with a skillet or Dutch oven), or use aluminum foil as sort of a tent wrapped around the griddle to trap the heat.

Trapping the heat will allow the tops of the tuna melts to cook, also allowing the cheese to melt.

Want to see an example of our aluminum foil tent? Check out our campfire chicken nachos recipe.

We’ve also put together a list of campfire cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

WHEN IT’S TIME TO ADD YOUR FAVORITE TOPPINGS

Once your tuna melt has cooked, you can load it up with your favorite taco toppings.

We like to add diced tomatoes and avocados. Other alternatives might include tomato basil salsa, sour cream, lettuce, etc.

Be sure to Like/Follow Bays Facebook page for more delicious recipe ideas.

HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…
GET THE PRINTABLE RECIPE

If you love this grilled tuna melt recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CONNECT WITH ADVENTURES OF MEL!

Be sure to follow me on social, so you never miss a post!

Facebook | Pinterest | YouTube | Instagram | Twitter

Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

FREE EMAIL SUBSCRIPTION
Quick and Easy Grilled Taco Tuna Melt

Easy taco tuna melt recipe, made with a secret ingredient, melted cheese, avocado, and English muffins. Make it on the grill or over the campfire.
4 small red bell peppers (chopped or minced)
3 green onions (chopped)
20 ounces solid white albacore tuna
3/4 cup picante tomato cocktail
8 English muffins
1/2 cup Monterey Jack cheese* (shredded)
3 Roma tomatoes
2 avocados
Wash and chop the peppers and green onions.
Combine the tuna fish, peppers, green onions, and tomato juice.
Place the tuna mixture in a cast iron skillet over the fire, stirring as needed, until the mixture starts to bubble and sizzle and is heated through.
To assemble the tuna melt, split the English muffins in half.
Top the bottom half with a good sized helping of the tuna mixture.
Sprinkle with shredded cheese. We love using Monterey Jack or extra sharp cheddar on our tuna melts.
Grill both the tops and bottoms of the sandwiches on a griddle until the cheese is melted. Be careful not to let the muffins burn.**
Add your favorite taco toppings, like tomatoes and avocado, and serve while warm.
*You can use Monterey Jack or cheddar cheese. We also love using extra sharp cheddar.

**If cooking over a campfire, your fire should be down to coals, with a little bit of flame here and there. We use a tripod grill. You may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the sandwiches. Trapping the heat with either a lid or aluminum foil will allow the tops of the tuna melts to cook, also allowing the cheese to melt.

Burgers & Sandwiches
American
English muffin tuna melt, grilled tuna melt recipe, tuna melt, tuna melt recipe, tuna melt sandwich
July 10, 2019
Delicious Salmon Patties Recipe
Simple and easy salmon patties, made with crackers. Delicious with tzatziki sauce and perfect for dinner or served as an appetizer.

My mom used to make the best salmon patties when I was growing up; my dad did a lot of deep sea fishing, so a lot of times, she’d make them with home canned salmon.

Like grilled fish fillets, fried crappie and Instant Pot salmon, these fried salmon patties have so much flavor. Mom always knew just the right seasonings to add.

While my salmon cakes can probably never live up to hers, I still enjoy making them for dinner, especially when we make tzatziki sauce to go with them.

I’ll keep perfecting my salmon patties recipe, and hopefully, some day I’ll come close to Mom’s.

You can find a printable recipe below.

Ingredients you need to make this recipe for salmon patties:
- Canned salmon or fresh salmon
- Eggs
- Lemon juice
- Saltine crackers
- Miracle Whip
- Salt
- Black pepper
- Fresh chives
- Fresh parsley
- Olive oil or salted butter
Tips for how to make salmon patties:

The first thing you’ll want to do if you’re using canned salmon, is to drain and rinse the salmon. Then add it to a large mixing bowl.

Add the eggs and lemon juice to the salmon, and give it a good stir.

Crush the Saltine crackers in a plastic baggie, using a rolling pin. Then add the crackers to your salmon mixture.

Next, mix in the Miracle Whip.

Then add the salt, pepper, chives, and chopped fresh parsley. The mixture should be just right for forming 1 to 2 dozen salmon patties, depending on the size you make them.

Add a dash of olive oil or a couple tablespoons of butter to a skillet and begin to warm.

Grab about 1 to 2 tablespoons of the mixture and begin forming a patty. Repeat and continue until all of the mixture has been formed into patties.

Add the patties to your skillet (or griddle) and fry each side until the patties have turned a golden brown color and have a crispy texture.

When they are cooked through, remove them from the skillet and serve while warm.

If you have leftovers, they’re just as good the next day.

What to serve with salmon patties

Salmon cakes are delicious when served with pasta, rice, vegetables, and more. We enjoy pairing them with a salmon patties sauce like tzatziki sauce, as well as spaghetti squash alfredo (minus the chicken).

They’d also pair well with a colorful salad.

More fish and seafood recipes you may enjoy:
- Fish Tacos
- Grilled Fish Fillets
- Maple Bourbon Grilled Shrimp Kabobs
Kitchen tools you may need to make salmon patties:

Strainer – This makes it easy to drain and rinse the salmon.
Mixing bowl – You’ll need a large mixing bowl to mix up the salmon patties recipe.
Rolling Pin – Makes it easy to crush up the Saltines.
Skillet or Griddle – You’ll need a way to fry the salmon patties.
Flipper or Turner – for turning the patties in the skillet.
Delicious Salmon Patties Recipe

Simple and easy salmon patties, made with crackers. Delicious with tzatziki sauce and perfect for dinner or served as an appetizer.
20 ounces canned salmon (boneless and skinless)
4 whole eggs
2 tablespoons lemon juice
64 whole Saltine crackers ((about 2 sleeves))
1/2 cup Miracle Whip
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chives (chopped)
3 tablespoons fresh parsley (chopped)
2 tablespoons olive oil (or salted butter)
Drain and rinse the salmon. Then add it to a large mixing bowl.
Add the eggs and lemon juice to the salmon, and give it a good stir.
Crush the Saltine crackers in a plastic baggie, using a rolling pin.
Add the crackers to your salmon mixture.
Next, mix in the Miracle Whip.
Then add the salt, pepper, chives, and fresh parsley. Mix everything together well.
Add a dash of olive oil or a couple tablespoons of butter to a skillet and begin to warm.
Grab about 1 to 2 tablespoons of the mixture and begin forming a patty. Repeat and continue until all of the mixture has been formed into patties.
Add the patties to your skillet (or griddle) and fry each side on low to medium heat until the patties have turned a golden brown color and have a crispy texture.
When they are cooked through, remove them from the skillet, allow to drain, and serve while warm.
They pair deliciously well with this homemade tzatziki sauce.
You can use canned salmon or fresh salmon, totally up to you.

You can also substitute dried chives or parsley for fresh.

If you have leftovers, these salmon patties are just as good the next day.

Seafood Recipes
American
salmon cakes, salmon patties, salmon patties recipe
Update Notes: This recipe was originally published in 2013, but was re-published with bigger photos and more details in July of 2018.
July 19, 2018
Easy Fish Tacos with a Tzatziki Fish Taco Sauce
Fish Tacos – Easy, simple, delicious, crispy fish tacos recipe with a low carb tzatziki fish taco sauce. Perfect dinner idea for Taco Tuesday!

Tacos = life. Do you agree? If you said yes, you’re going to love this recipe for the most deliciously crispy fish tacos with the most deliciously creamy tzatziki fish taco sauce ever!

We grilled trout fillets to use in our tacos. However, you can use any white, flaky fish you want for this fish tacos recipe. Sometimes we just make salmon in the Instant Pot if we don’t have time to fire up the grill!

You can also cook the fish however you choose, though grilling is definitely my favorite way to eat fish. Except, of course, when we make salmon into the most delicious salmon patties; they are definitely a family favorite. And my boys love pan fried crappie after a good fishing trip!

I’ll share a few alternative options for how to cook fish below.

Not a fan of fish? No problem! Try our Chicken Tacos or Ground Beef Tacos.

Choose the right fish for fish tacos and cook it!

While we used trout, you can use any white, flaky fish. Food and Wine has a great article on how to choose the right fish for tacos.

Once you’ve chosen the fish you want to use, you’ll need to cook it. We highly recommend grilling on a charcoal grill or gas grill to give your fish a smoky, slightly blackened flavor.

But if you don’t want to grill or don’t have access to a grill, you can certainly bake the fish or even fry the fish. I’m pretty sure you can even cook fish in your Instant Pot, though you’d definitely want to check pressure cooking times and settings.

Gather your ingredients for this fish tacos recipe:
- Grilled fish (or cooked however you choose)
- Corn tortillas
- Bacon grease or canola oil
- Lettuce
- Tomatoes
- Monterey Jack cheese
- Cheddar cheese
- Green onions
- Cilantro (optional, we did not add this)
- Tzatziki fish taco sauce or sour cream
- Mango peach salsa or simple fruit salsa
How to make taco shells for crispy fish tacos:

To make your own crispy taco shells (they remind me of a Taco Bell Chalupa shell)…
- Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
- Add a corn tortilla to the skillet, letting it cook on one side.
- Use tongs to turn the tortilla and let the other side cook.
- Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
- Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.
And that’s it, you’ve made your own taco shells. They’re so good!

Tips for how to make grilled fish tacos:

First, grill the fish; or cook it however you choose.

Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.

Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.

Once the fish is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering.

You can layer ingredients in any order you want (I layer them a bit differently in the video and photos from what I describe here), but I prefer to add the fish into the taco shell first, then the cheese (it gets all melty on the warm meat), and go from there.

Add a layer of lettuce.

Then add a layer of tomatoes.

Now add the cheese, green onions, and whatever else your heart desires.

Don’t forget a dollop of tzatziki sauce (though I love adding a good layer of fish taco sauce or sour cream before I even add the meat; that way I have the sauce in every single bite).

And that’s it. Tacos are the easiest thing to make on a busy weeknight!

More Tex Mex recipes you may enjoy:

Doritos Walking Taco

Crab Enchilada Recipe

Beef Taco Stuffed Peppers

Chicken and Hummus Loaded Nachos in a Sheet Pan

Easy Chicken Fajitas

Creamy Chicken Enchiladas

Cheesy Chicken Quesadillas

Kitchen tools you may need to make fish tacos:

Charcoal Grill or Gas Grill – We love using our charcoal grill.

Grilling Spatula – for turning the fish and carefully removing it from the grill.

Iron Skillet – We’re avid users of cast iron cookware. We even take our favorite iron skillet camping with us.

Tongs – They’ll be needed for flipping the corn tortillas in the skillet.

Taco Holder – Ok, so you don’t technically NEED this, but it sure does come in handy. I just use the bottom side of my muffin pan.

Cutting Board and Knife – You’ll use this for way more than just one recipe. We use ours just about every time we step foot in the kitchen.
Easy Fish Tacos with a Tzatziki Fish Taco Sauce

Easy, simple, delicious, crispy fish tacos recipe with a low carb tzatziki fish taco sauce. Perfect dinner idea for Taco Tuesday!
2 pounds fish fillets (grilled or cooked)
12 whole corn tortillas
3 tablespoons bacon grease
1/2 head lettuce
6 whole Roma tomatoes (chopped)
4 ounces Monterey Jack cheese (shredded)
4 ounces cheddar cheese (shredded)
6 whole green onions (chopped)
1/4 cup cilantro (optional)
1/2 cup tzatziki sauce
First, grill the fish fillets; or cook it however you choose.
Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or canola oil.
Once the fish is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering. You can layer ingredients in any order you want.
Add the fish into the taco shell first, then the cheese.
Layer lettuce, a layer of tomatoes, green onions, and whatever else your heart desires.
Add a dollop of tzatziki sauce or sour cream to top them off.
You can use canola oil in place of bacon grease.

And you can also substitute sour cream for the tzatziki sauce.

When it comes to layering, I actually really love layering starting with the sauce first (so there’s sauce in every bite), then the fish, the cheese so it gets a little melty on the hot meat, then all the rest of the layers.

Dinner Ideas
Tex-Mex
fish taco sauce, fish tacos
June 25, 2018
Simple and Delicious Grilled Fish Fillets Recipe
This grilled fish fillets recipe adds a whole new level of deliciousness to dinner. Healthy, delicious, lightly seasoned fish fillets on the grill.

While I haven’t always been a big fish eater, I do love fishing with my boys. And I do appreciate the mild flavor of fried crappie! With our busy schedule, we usually make Instant Pot salmon, but I recently learned that I actually really love fish fillets that are cooked on the grill, especially paired with our favorite tzatziki sauce, this salsa recipe with fruit, or this peach and mango salsa.

Fish has so many health benefits, and we are trying to incorporate more of it into our family meals with recipes like our favorite salmon patties. I think in the past maybe we’ve gone with the wrong kinds of fish (that fishy taste), or we’ve cooked it incorrectly.

After grilling this last batch of trout fillets, I can honestly say I loved them. They were so easy to make, just lightly seasoned, and everyone ate them up; in fact, we used them to make the most delicious fish tacos, which goes really well with homemade pork fried rice!

I mentioned the health benefits; are you aware of the following?
- Fish is filled with omega-3 fatty acids and vitamins like Vitamin D, a vitamin that many of us are lacking these days. Just the omega-3’s alone are worth adding a good amount of fish to your weekly menu. We’re talking heart and brain health.
- Fish has lots of calcium.
- It’s also rich in minerals.
- Fish contains essentially a “Caf-Pow” of protein (clearly, I’ve watched way too much NCIS).
Those are just a few of the many benefits of adding more fish in our diets. So, let’s get to the grilling of these amazing fillets, so you can start enjoying the benefits of fish.

Ingredients needed to grill trout fillets or any white, flaky fish fillets:
- Fish (In this case, we used trout)
- Olive oil
- Salt
- Black pepper
Tips and tricks for how to grill fish fillets on a charcoal grill:

The first step is to get your grill going. We prefer using a charcoal grill, but you can use any type of grill.

Heat up the grill while you prepare the fish.

Rinse and pat the fish fillets dry.

Add the olive oil to a large bowl, and coat the fish in the oil.

Place each fillet on a baking sheet. Season the fish fillets with salt and pepper.

Place each of the fish fillets on the already heated grill. You can also use a plank, but there is definitely an art to grilling with a plank, so this recipe is focusing on adding the fillets straight onto the grill.

Grill fish on high for 10 to 12 minutes, turning for the last 1 to 2 minutes.

Use a grilling spatula to carefully get under the whole fillet and pick it up off the grill. Serve immediately with tzatziki sauce and your favorite sides. Grilled fish pairs really well with spaghetti squash alfredo (minus the chicken), broccoli salad, biscuits, or pasta salad.

More grilling recipes you may enjoy:
Kitchen tools you may need to make this grilled fish fillets recipe:

Charcoal Grill or Gas Grill – We love using our charcoal grill.
Large Bowl – for coating the fillets with olive oil.
Baking Sheet – for seasoning the fish fillets.
Grilling Spatula – for turning the fish and carefully removing it from the grill.
Fish Oven Mitts – You may or may not need oven mitts for grilling, but aren’t these fun?!
Simple and Delicious Grilled Fish Fillets

This grilled fish fillets recipe adds a whole new level of deliciousness to dinner. Healthy, delicious, lightly seasoned fish fillets on the grill.
2 pounds fish
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons black pepper
Heat up the grill while you prepare the fish.
Rinse and pat the fish fillets dry.
Add the olive oil to a large bowl, and coat the fish in the oil.
Place each fillet on a baking sheet.
Season the fish fillets with salt and pepper.
Place each of the fish fillets directly onto the already heated grill.
Grill fish on high for 10 to 12 minutes, turning for the last 1 to 2 minutes.
Use a grilling spatula to carefully get under the whole fillet and pick it up off the grill.
Serve immediately with tzatziki sauce and your favorite sides.
Grilled fish fillets pair really well with spaghetti squash alfredo (minus the chicken), broccoli salad, biscuits, or pasta salad.

Seafood Recipes
American
fish fillets, fish fillets recipe
June 20, 2018
Maple Bourbon Marinated Grilled Shrimp Kabobs
Easy recipe for grilled shrimp kabobs marinated with the most delicious, two ingredient, maple bourbon grilled shrimp marinade, then skewered with pineapple chunks and thrown on the grill.

We’ve been a huge fan of the flavor that maple syrup and bourbon give together, especially since we shared the recipe for our Maple Bourbon Brined Turkey. We had to give a similar (but much simpler) glaze a try with our grilled shrimp kabobs.

Shrimp is so easy to make, I don’t know why we haven’t shared more easy shrimp recipes. But get ready because I have a feeling we’ll be sharing more in the near future.

I’m not quite sure how to describe the flavor that maple and bourbon give together. It’s slightly sweet, slightly tangy. These grilled shrimp kabobs are juicy and flavorful, just like my garlic parmesan chicken skewers.

Our grilled shrimp marinade is as simple and easy as 2 ingredients. And just in case you’re wondering where to buy shrimp if you don’t live near a coast… We bought frozen, already cooked shrimp at Aldi, $4.99 for a 12-ounce bag.

How to make a simple grilled shrimp marinade:

You’ll need 2 ingredients for this simple marinade recipe… Real maple syrup (make sure it’s real) and bourbon. If you’re not sure where to buy bourbon, Saucey will deliver it right to your home.
- Mix the maple syrup and bourbon together in a bowl.
- Then pour into a gallon-sized bag with your shrimp (about two 12-ounce bags of already cooked shrimp).
- Seal the bag and allow the shrimp to soak in the mixture for 20 to 25 minutes in the refrigerator.
Meanwhile, get the grill heated up and going; we prefer using a charcoal grill, but you can use any type of grill.

Tips for how to make grilled shrimp kabobs:

Gather the rest of your ingredients… You’ll need the marinated shrimp, fresh pineapple chunks, and optional cayenne pepper.

Take your skewers and alternate adding the marinated shrimp and pineapple chunks to each skewer.

Once your skewers are filled with shrimp and fresh pineapple chunks, place them on the already heated grill.

Sprinkle a bit of cayenne pepper on the kabobs… This step is optional but adds a little spicy taste.

Brush a bit of the marinade on when the shrimp kabobs begin to cook, and grill on high for 5 to 7 minutes per side.

And that’s really all there is to this grilled shrimp recipe. Easy peasy! I like to top mine off with a fresh batch of sweet fruit salsa, or sometimes peach and mango salsa!

More grilling recipes you may enjoy:
Tools you may need to make shrimp kabobs:

Mixing Bowl – A medium sized bowl will come in handy for mixing the maple syrup and bourbon together before pouring it over the shrimp in a gallon-sized bag.
Charcoal Grill or Gas Grill – We love using our charcoal grill.
Skewers – You’ll need skewers to make kabobs; we have metal skewers similar to this, and they’re so easy to use.
Grilling Tongs – You’ll need tongs to turn the shrimp kabobs on the grill.
Basting Brush – to brush on the maple bourbon grilled shrimp marinade.
Maple Bourbon Marinated Grilled Shrimp Kabobs

Easy recipe for grilled shrimp kabobs marinated with the most delicious, two ingredient, maple bourbon grilled shrimp marinade, then skewered with pineapple chunks and thrown on the grill.
1/4 cup real maple syrup
1/4 cup bourbon
24 ounces frozen cooked shrimp (thawed)
1 whole pineapple (cut into chunks)
1 teaspoon cayenne pepper
Mix the maple syrup and bourbon together in a bowl.
Then pour the mixture into a gallon-sized bag with the thawed shrimp.
Seal the bag and allow the shrimp to soak in the mixture for 20 to 25 minutes in the refrigerator.
Meanwhile, heat up the grill; we prefer using a charcoal grill, but you can use any type of grill.
Take your skewers and alternate adding the marinated shrimp and pineapple chunks to each skewer.
Once your skewers are filled with shrimp and fresh pineapple chunks, place them on the already heated grill.
Sprinkle a bit of cayenne pepper on the kabobs… This step is optional but adds a little spicy taste.
Brush a bit of the marinade on when the shrimp kabobs begin to cook, and grill on high for 5 to 7 minutes per side. The shrimp and pineapple will start to blacken up just a bit.
Once the shrimp are cooked through, remove from the grill and serve immediately with your favorite sauce.
Seafood Recipes
American
grilled shrimp marinade, shrimp kabobs
May 28, 2018