Fried Crappie

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
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