Dads Fried Crappie Recipes

DAD'S FRIED CRAPPIE

Dad's Fried Crappie image

My dad has been frying fish in this batter since at least the 1970's. The breading is somewhat sweet. We think it's important to use 7-up and Aunt Jemima pancake mix. A biscuit mix does not work!

Provided by Kendas Kitchen

Categories Bass

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

7 ounces lemon-lime flavored soda
1 cup pancake mix
1 egg
1 teaspoon sugar (optional)
1 lb crappie, cleaned and deboned (or other whitefish)
1 cup flour, to flour fish
4 cups vegetable oil (or more)

Steps:

Cut fish into pieces no larger than 2 inches.
Season with salt and pepper.
Flour fish in small batches in a Ziploc bag, then lay on a plate.
Allow fish to sit for 30 minutes.
Heat 3-4 inches oil in a medium saucepan on medium heat about 10-15 minutes.
Mix 7up, egg, pancake mix, and sugar.
Individually dip fish into batter and then gently place in oil.
Fry about 5 pieces at a time. Oil should be at a simmer when fish is cooking. Fry on both sides until golden.
Drain on paper towels.

Nutrition Facts : Calories 2201.5, Fat 221.2, SaturatedFat 29, Cholesterol 59.7, Sodium 417.5, Carbohydrate 52.2, Fiber 1.7, Sugar 4.7, Protein 8.1

PAN FRIED CRAPPIE FILLETS RECIPE - (3.9/5)

Pan Fried Crappie Fillets Recipe - (3.9/5) image

Provided by á-174942

Number Of Ingredients 8

Ingredients

2 pounds crappie fillets
1 cup corn meal
1 cup flour
3 eggs beaten with
A little milk
Salt to taste
Freshly ground black pepper to taste
Peanut oil as needed

Steps:

Mix corn meal and flour together in a large zip-seal plastic bag. Salt and pepper each fish fillet, dip in egg, then drop in bag and shake until coated with the meal/flour mixture. Drop fillets in hot peanut oil poured about 1/2-inch deep in a cast-iron skillet. Cook until fillets flake easily with a fork.

CRAPPIE FISH FRY

Crappie Fish Fry image

For those of you living in the Midwest and lucky enough to snag those delicious crappie fish, here's a recipe that will do justice to those wonderful little fellas!

Provided by Judikins

Categories < 15 Mins

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb crappie fillets, cut into fingerlike strips
12 ounces ale or 12 ounces any full-bodied beer
1 1/2 cups cornflour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup flour
fresh peanut oil or canola oil

Steps:

Empty beer into a large bowl.
Add the corn flour, salt, paprika, and cayenne to the bowl and whisk until you have light and frothy batter.
Refrigerate for a least an hour but up to five days.
In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F.
Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well.
Fry in oil until perfectly golden and drain on paper towels.
Serve with lemon wedges, tartar sauce and hot sauce. Yum-yum! Prep time does not include refrigeration time.

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