This simple twist to a classic shore lunch fish fry will have everybody wanting you to catch more crappies. The recipe works well with just about any panfish including perch and bluegill.
Cooking Time10 Minutes
- 12 whole crappie fillets or cut into nuggets
- Canola oil
- Approximately 2-3 cups of self-rising white cornmeal
- 1 teaspoon of black pepper
- 3 teaspoons of yellow mustard or ranch dressing
- A few dashes of Louisiana hot sauce (to taste)
- Heat canola oil to 365 degrees and maintain heat between 365-375. Oil temperature is very important.
- In a bowl, lightly coat fish fillets in mustard or dressing and hot sauce. Then coat the nuggets in the cornmeal and black pepper mixture.
- Once the oil reaches 365 degrees, carefully lay in 4 fillets. Cooking too many at once will cool the oil too quickly and the result will be oily fish. Proper oil temperature is key to a crisp golden outside. Cook for 45-60 seconds. Thicker fillets may require additional time.
- Remove cooked fish and place on paper towel. Serve hot.
- Make sure you allow the oil to reach 365 degrees again before starting the next batch.