Fried Crappie

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. Rinse fish thoroughly in cold water; pat dry, and set aside.
  2. 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.
  3. Place fish on a warm serving platter. Garnish with lemon wedges, if desired. Serve with tartar sauce or catsup.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fried Crappie Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy