Baked Crappie

Recipe from

Oxmoor House


4 (1/2-pound) pan-dressed crappie
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter or margarine, melted
1/4 cup lemon juice
1 1/2 cups crushed cheese-flavored crackers
Fresh parsley sprigs (optional)


Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Combine butter and lemon juice. Dip fish in butter mixture; roll in crushed crackers.

Place fish on an aluminum foil-lined shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until fish flakes easily when tested with a fork. (Tails of fish may be covered with aluminum foil to avoid overbrowning.)

Transfer fish to a serving platter. Garnish with parsley, if desired. Serve immediately.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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