Cooking Crappie with Tim Spice

Rinse the crappie fillets under cold water and pat them dry with paper towels.

In a shallow bowl, combine the flour, cornmeal, salt, black pepper, paprika, garlic powder, and onion powder.

In another bowl, pour the buttermilk.

Dip each crappie fillet into the buttermilk, allowing any excess to drip off, then dredge it in the flour-cornmeal mixture, ensuring it is well coated.

Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).

Carefully place the coated fillets into the hot oil, frying in batches if necessary to avoid overcrowding.

Fry the fillets for about 3-4 minutes on each side, or until they are golden brown and cooked through.

Use a slotted spoon to remove the fried crappie from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve hot with your choice of dipping sauce or lemon wedges.

Equipment Needed

Spice Level:

Dietary