Skillet Crappie

Oxmoor House
4 servings


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2 1/2 pounds pan-dressed crappie
1/4 cup shortening
2 medium potatoes, peeled and diced
1/2 cup finely chopped green pepper
1 (14 1/2-ounce) can whole tomatoes, undrained and chopped
1 teaspoon salt
1/4 teaspoon pepper
Salt and pepper to taste


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

Melt shortening in a large heavy skillet. Sauté potatoes until browned. Stir in green pepper, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Layer fish over vegetables. Cover and cook over high heat 5 minutes. Reduce heat to low; cover and simmer 15 minutes or until fish flakes easily when tested with a fork.

Arrange fish around outside of a serving platter; place vegetables in center of platter. Add salt and pepper to taste. Serve immediately.

Created date

February 2010