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In a skillet or heavy pot, add the peanut oil and vegetable shortening to a depth of 1 inch, and heat until it reaches 375 degrees. Dredge the fillets in the seasoned cornmeal mixture until well coated on all sides. Dredge the crappie in the cornmeal mixture. Shake each fillet to remove any excess breading, then drop directly into the hot oil.
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It Only Takes a Couple Minutes. Place all the above ingredients in a mixing bowl and stir until smooth. The mixture will be a little thin, you want it to be thin, but not too thin, you want it to stick to the fillets. By adding more flour or beer to get it just right.. The secret is to really dry the fillets.
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The goal is to make a slightly thin batter. Completely dry the fillets of crappie with paper towels, then sprinkle on a little salt. Dip them in the batter. Heat the oil until a drop of water sputters and fry the fillets until golden brown. Serve with potato chips or coleslaw. BAKED CRAPPIE - "ENVELOPED BLISS" 2 lbs crappie fillets. 3 tsp.
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In a large heavy skillet or deep-fat fryer, heat 2-3 inches of canola oil to 375 degrees. Dip the crappie fillets in the beer and then coat completely with the batter. Fry until golden brown and drain well on a paper bag. Serve with lemon wedges, tartar sauce and hot sauce. Game and Fish Magazine features many wild game/fish recipes.
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Step 2. Combine cornmeal, flour, salt, and pepper in a heavy paper bag. Place 6 fish at a time in bag; shake until lightly coated. Dip in milk to moisten; return fish to bag to lightly coat. Fry in deep hot oil (375°) until fish float to the top and are golden brown; drain. Repeat procedure until all fish are fried. Step 3.
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Heat 2 inches of vegetable oil in an iron skillet to 375 degrees. In a shallow bowl, mix the remaining ½ cup of cornmeal and the remaining ½ cup flour. Dredge both sides of the fish fillets; then shake off excess flour. Dip the floured fish fillets in the beer batter to completely coat the fish. Fry in the hot oil until browned on one side.
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For deep-fried fish, dip pieces of fish in a beer batter or several coatings of egg and seasoned flour before frying to a crisp golden brown in a 3-quart heavy saucepan or deep-fat fryer. Heat 2 inches of vegetable oil to 375 degrees F. In a shallow dish add 1/2 cup all-purpose flour and set it aside. For the batter, in a medium bowl add 1/2.
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After marinating, liberally coat the crappie fillets with cracked black pepper and move them into the bag of batter. Shake the bag to give the fillets an even coating of the flour/corn meal.
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Here's how to use this easy fish batter: Heat oil in a deep fryer to 365 degrees F (185 degrees C). Dip fish fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. Drain on paper towels.
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Follow these steps for perfectly fried crappie: Fill a deep fryer or a heavy-bottomed pot with vegetable oil and heat it to 350°F (175°C). Carefully lower the battered crappie pieces into the hot oil, ensuring not to overcrowd the fryer. Fry the crappie for 3-4 minutes, or until the coating is golden brown and the fish is cooked through.
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Deepfried Beer-Battered Crappie. Ingredients: 1 cup flour 1 cup flat beer 2 eggs 1 tsp baking soda 1 tsp baking powder Instructions: Mix flour, baking soda, and baking powder and beer. Beat eggs lightly and add to mixture. Beat entire mixture until creamy. Dip dry fillets in batter and deepfry at 375 degrees until gloden brown.
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2) Add garlic powder/salt, pepper, & salt/season all to plain Louisiana Fish Fry (can add a little regular cornmeal if you like it coarser). Coat filets well & shake off excess meal. 3) Fry in 340-375 degree oil for 3 min or so (depending on filet size or if cut up in nuggets). Don't overcook!
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Directions: In a shallow pan or dish mix flour, paprika, salt, and pepper. In a separate shallow dish add egg and tablespoon water and beat together. Put oil into a skillet and heat. Dip each fish fillet in the egg mixture and then dredge in the flour mixture. Pan fry the fish making sure that the fish is cooked until golden on both sides.
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Now taking the 1 cup of pancake mix (slowly and stirring well,) add the 3/4 cup of beer. Going back to the dry ingredients. Dip the Crappie bites into the dry ingredients, coating well, and then into the beer batter. Heat oil to 375 degrees. Deep fry the Crappie bites a few at a time until golden brown and crispy (about 2 minutes).
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Refrigerate for a least an hour but up to five days. In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F. Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well. Fry in oil until perfectly golden and drain on paper towels. Serve with lemon wedges, tartar sauce and hot sauce.
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