Crappie Fish Fry
Dive into the ultimate comfort dish with this irresistible Crappie Fish Fry, a Southern-inspired recipe that delivers perfectly golden, crispy fillets packed with flavor. Tender crappie fillets are first soaked in rich, tangy buttermilk to enhance tenderness, then coated in a well-seasoned blend of cornmeal, flour, and spices like paprika, garlic powder, and a kick of cayenne pepper for a delightful crunch. Quickly fried to perfection in hot oil, these fillets are crispy on the outside while staying moist and flaky on the inside. Ready in just 30 minutes, this easy fish fry is best served with a squeeze of bright lemon juice and classic sides like coleslaw or cornbread. Perfect for fish fry nights, summer cookouts, or a cozy family dinner, this recipe will satisfy any seafood lover’s cravings.
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Recipe Information
Ingredients
- 2 pounds crappie fillets
- 2 cups buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 3 cups vegetable oil
- 4 pieces lemon wedges
Instructions
Clean and pat dry the crappie fillets with a paper towel.
In a medium bowl, pour the buttermilk over the fillets and let them soak for 10 minutes. This helps tenderize the fish and adds a subtle tangy flavor.
In a shallow bowl or plate, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix thoroughly.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Use a thermometer to ensure the oil reaches 350°F for optimal frying.
Remove the fillets from the buttermilk, allowing any excess to drip off. Coat each fillet evenly in the cornmeal mixture, pressing lightly to ensure it adheres well.
Carefully place the coated fillets into the hot oil. Fry 2-3 fillets at a time, depending on the size of your pan, to avoid overcrowding.
Cook each side for 3-4 minutes, or until golden brown and crispy. Use tongs or a slotted spoon to remove the fillets and transfer them to a plate lined with paper towels to drain any excess oil.
Repeat the frying process for the remaining fillets, ensuring the oil temperature remains consistent.
Serve the hot, crispy crappie fillets with lemon wedges on the side for squeezing over the top. Pair with your favorite sides like coleslaw, fries, or cornbread for a complete meal.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 101.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 8.2 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
