Crappie Fish Fry Recipe Ingredients

CRAPPIE FISH FRY

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.

DEEP-FRIED WHITING

Steps:

• Rinse the whiting. Drain but do not pat dry.
• Heat the oil in a deep fryer to 375 degrees.
• Season the flour with salt and pepper. Put the whiting in the flour, and stir so that each piece is liberally coated. Shake off excess flour. Drop a third of the whiting into the oil, and cook about 5 minutes, until the fish is crisp. Drain on paper towels.
• Repeat with the remaining whiting.
• Serve with lemon wedges or lemon halves.

AIR FRYER FRESH-CAUGHT CRAPPIE

Steps:

• Place crappie fillets in a bowl. Add salt and water to cover. Cover and let sit to draw out all the blood, about 30 minutes. Rinse fillets thoroughly to remove salt. Pat dry with paper towels.
• Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Add cornmeal, flour, seasoned salt, paprika, pepper, and cayenne to a gallon-sized zip-top bag. Seal and shake until evenly combined. Drop 2 fillets into the bag, seal, and shake to coat. Transfer to a plate. Repeat with remaining fillets.
• Spray the tops of the fillets with nonstick cooking spray. Place a layer of fillets in the air fryer basket, sprayed-side down, making sure none are overlapping. Spray the tops with cooking spray. Cook for 4 minutes. Carefully flip and spray any chalky spots. Cook until crispy, about 4 minutes more. Repeat with remaining fillets.

PAN FRIED CRAPPIE FILLETS RECIPE - (3.9/5)

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.