Gotcha—you mean fried crappie fish 🐟🔥
Light, crispy, and perfect straight outta the pan.
Fried Crappie
Ingredients
- 1–1½ lbs crappie fillets
- Salt & black pepper
- ½ tsp garlic powder
- ½ tsp paprika or Cajun seasoning (optional)
- ½ cup cornmeal
- ½ cup all-purpose flour
- Oil for frying (vegetable, peanut, or canola)
- Optional soak: buttermilk or milk
Prep
- Rinse fillets and pat very dry.
- Season fish with salt, pepper, garlic powder, and paprika.
- Optional but great: soak fillets in milk or buttermilk 15–30 minutes, then drain.
Breading
- Mix cornmeal and flour in a shallow dish.
- Dredge fillets lightly, shake off excess.
Fry
- Heat oil to 350–360°F in a skillet (about ½ inch deep).
- Fry fillets in batches 2–3 minutes per side until golden brown.
- Drain on paper towels or a wire rack.
Serve With
- Lemon wedges
- Tartar sauce or hot sauce
- Coleslaw, fries, or hushpuppies
Pro Tips
- Don’t overcrowd the pan—keeps it crispy.
- Cornmeal gives crunch; flour keeps it light.
- Eat immediately—fried crappie waits for nobody 😄
Want it extra crunchy, beer-battered, or air fryer style?
