Fried Crappie

Oxmoor House
12 servings


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24 crappie fillets (about 6 pounds)
4 1/2 cups cornmeal
3/4 cup all-purpose flour
1 tablespoon salt
1 1/2 teaspoons pepper
3 cups milk
Vegetable oil
Lemon wedges (optional)
Tartar sauce or catsup


Rinse fish thoroughly in cold water; pat dry, and set aside.

Combine cornmeal, flour, salt, and pepper in a heavy paper bag. Place 6 fish at a time in bag; shake until lightly coated. Dip in milk to moisten; return fish to bag to lightly coat. Fry in deep hot oil (375°) until fish float to the top and are golden brown; drain. Repeat procedure until all fish are fried.

Place fish on a warm serving platter. Garnish with lemon wedges, if desired. Serve with tartar sauce or catsup.

Created date

February 2010