Southern Fried Crappie Filets
by Sonny Ithipathachai on Friday, June 5, 2009 at 10:18am
Ingredients:
8 to 16 (bone removed) crappie filets, skins removed
House Autry Seafood flour (Must be House Autry, don't use anything esle)
Corn mix
1 plastic bag
Tony Catcher's Seafood Seasoning, or Ol'Bay Seasoning
Canola Oil for frying
Whole Milk or 2% Milk
"How To:" In a shallow marinating pan mix crappie filets and milk together. For those people that say they do not like fresh water fish, this will blow their socks off. The milk will get the lake water taste out of fresh water fish. Let filets soak in milk for about 1 day to two hours.
Put House Autry in the large plastic bag, use two to four table spoons of Corn meal. You want to have the corn meal to be about 1/4 to 1/6 of the total batter. The corn meal will give the batter a crispyness. Add the Ol'bay to taste. I like mine spicey so I use about 3 tablespoons. Shake up the bag before adding the filets to mix everything well.
Get your oil up to a minimum of 350 F, but not over 400 F. The grease has to be hot enough to fry the fish quickly, but not so hot that it will quickly burn the left over batter in the oil.
Drop your filets in the bag and shake vigorously, then drop the filets in the hot oil. Be careful of splashing oil, it hurts. Cook the fish for 2-3 minutes on each side. The filet should be a dark golden brown, but not too light in color. Remove filets and put on a plate with a paper towel to soak up the excess grease.
Serve "hot" with french fries, hush puppies, and a cold glass of beer. "Chew slowly and enjoy."
8 to 16 (bone removed) crappie filets, skins removed
House Autry Seafood flour (Must be House Autry, don't use anything esle)
Corn mix
1 plastic bag
Tony Catcher's Seafood Seasoning, or Ol'Bay Seasoning
Canola Oil for frying
Whole Milk or 2% Milk
"How To:" In a shallow marinating pan mix crappie filets and milk together. For those people that say they do not like fresh water fish, this will blow their socks off. The milk will get the lake water taste out of fresh water fish. Let filets soak in milk for about 1 day to two hours.
Put House Autry in the large plastic bag, use two to four table spoons of Corn meal. You want to have the corn meal to be about 1/4 to 1/6 of the total batter. The corn meal will give the batter a crispyness. Add the Ol'bay to taste. I like mine spicey so I use about 3 tablespoons. Shake up the bag before adding the filets to mix everything well.
Get your oil up to a minimum of 350 F, but not over 400 F. The grease has to be hot enough to fry the fish quickly, but not so hot that it will quickly burn the left over batter in the oil.
Drop your filets in the bag and shake vigorously, then drop the filets in the hot oil. Be careful of splashing oil, it hurts. Cook the fish for 2-3 minutes on each side. The filet should be a dark golden brown, but not too light in color. Remove filets and put on a plate with a paper towel to soak up the excess grease.
Serve "hot" with french fries, hush puppies, and a cold glass of beer. "Chew slowly and enjoy."
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