Description
Turn those fresh crappie filets into an amazing meal with this proven recipe that will give a crispy result each time. The classic way of cooking brings out crappie’s natural sweetness and creates a golden-brown crust you can’t resist.
This recipe combines a crispy coating with tender, flaky fish. The straightforward techniques and simple ingredients help create restaurant-quality results right in your kitchen. Both new cooks and seasoned chefs will love this one.
Ingredients
Scale
- 2 pounds crappie filets
- 1¾ cups yellow cornmeal
- ¼ cup all-purpose flour
- 2 tablespoons Cajun seasoning
- 2 teaspoons lemon pepper
- Peanut oil and vegetable shortening blend for frying
Instructions
- Mix the Coating: Combine cornmeal, flour, Cajun seasoning, and lemon pepper in a shallow dish.
- Heat the Oil: Add oil mixture to a depth of 1 inch in your skillet or heavy pot. Heat until it reaches 375°F.
- Coat the Fish: Dredge each filet in the seasoned cornmeal mixture to cover all sides evenly.
- Remove Excess: Shake off extra coating gently so it stays put during frying.
- Fry the Fish: Place coated filets in the hot oil carefully. Cook until golden brown and floating, about 2-3 minutes.
- Drain: Place filets on a wire rack over a baking sheet to keep them crispy.
Notes
– Double-dip your filets in the coating mixture to get extra crispiness.
– Cook in batches to avoid overcrowding the pan.
– A wire rack works better than paper towels to maintain the crispy texture.
– Keep oil temperature between 350-375°F to get the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Frying