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March 22, 2009 / Tony

Not Crappy Fried Crappie


Fried Crappie

Grandma Rena gave us some crappie from Grandpa Gary’s fishing exploits last summer.  I had never prepared this type of fish before.  In truth, I’ve done very little freshwater fish cooking because my father and I are (really!!!!) terrible fishermen.  Whenever we’ve gone out to fish together, the highlight is always the snacks because there is never any fish on our hooks.  So, to prepare the crappie I had to venture into cyberspace to find a recipe.

What I found was this recipe from  It seemed fairly safe with an interesting breading of crushed buttery crackers and I used it to come up with this recipe:

Not Crappy Fried Crappie

1 lb fresh crappie filets

1 1/2 cups crushed buttery crackers, such as Town House

1 tsp garlic salt

1 1/4 tsp Old Bay seasoning

1 egg

1/2 cup water

kosher salt and freshly ground black pepper

Prepare a deep fat fryer with the oil at 350 degrees.  Mix the cracker crumbs, garlic salt, and Old Bay seasoning in a bowl.  In a separate bowl, mix the egg, water, 1/4 tsp Old Bay seasoning and salt and pepper to taste.  Dip the crappie filets in the egg mixture and then place in the crumb bowl.  Cover the filets with the crumbs, pressing down to adhere.  Fry in the hot oil for about 2-3 minutes or until golden brown and crispy.

The result should be a lightly breaded and crispy piece of fish.  Crappie has a very mild flavor that plays well with the buttery crackers and the seasonings.


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